John Myers
Ingredients for 1 servings:
- 400 g sweet potato(s), cooked
- 225 g spelt flour type 630
- 225 g wholemeal spelt flour
- 100 ml milk
- 15 g fresh yeast
- 20 g butter, soft
- 50 ml maple syrup
- Raisins
- 1 egg yolk
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 40 minutes
without sugar, with spelt flour
A tip in advance: Place the sweet potato in the oven at 190°C for 1 hour. Then peel and mash it; it’s a great base for this recipe. Dissolve the yeast in the milk. Add the maple syrup and let stand briefly. Combine the flour and sweet potato mash in a mixing bowl. Add the yeast milk and butter and knead into a smooth dough for about 10 minutes. Add the raisins in the last few minutes. Cover the dough and let it rise in a warm place for 1-1.5 hours. Place the dough on a well-floured work surface. Shape the rolls into the desired size and place them on a baking sheet. Cover with a cloth and let rise for 20-30 minutes. Preheat the oven to 180°C (top/bottom heat). Whisk the egg yolk. Brush the rolls with it and bake in the preheated oven for about 20 minutes.
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