|200||gram||Sweet Potatoes, Cooked||baked, cooled|
|500||grams||Flour, All Purpose|
Add the milk, sugar and salt to the TM and process at speed 3 at lowest heat setting for about 1 minute to dissolve the sugar and salt.
Add the sweet potato (no skin)
Process at speed 4 for 2 minutes or till well mixed
In a bowl, combine the flour and yeast. Add the spices if used. Use a whisk to distribute the spices and yeast in the flour.
Add the flour to the sweet potato mixture in the TM.
Process at speed 4 for 4 seconds to combine the ingredients. Then knead for 5 minutes. Scrape down the sides, and knead for another 2 minutes.
Turn the dough out onto a well floured work table.
Fold the dough.
Allow to ferment in a covered container until doubled in bulk, about one hour.
Turn out onto a well floured board again.. Portion dough for rolls. .83 grams worked really well for me and generated exactly 12 rolls.
Pre-shape into balls. Allow to rest 10 minutes.
Final shape the rolls by making a cage with your fingers and rolling the ball around on the work surface (should not have any flour or dough will slide) within that cage to strengthen the shape.
Allow to final proof for about another hour.
If you wish to cut a design into the rolls, do so after about a half hour of proofing. Allow to continue proofing for another 45 minutes or until ready.
Optionally, paint with an egg wash.
Bake in a 375 preheated oven for about 20 minutes. Allow to cool
Pat it out
No egg wash
Variation with currents (I think they go better than raisins