Sweet potato and Pumpkin bread rolls

Sweet potato and Pumpkin bread rolls


  • 200g strong white bread flour
  • 75g rye flour
  • 60g pumpkin seeds
  • 2 tbs nutritional yeast
  • 7g dried yeast (or one sachet)
  • 5g salt (1tsp)
  • 100g grated sweet potato
  • 2tsp balsamic vinegar


  • Peel and grate the sweet potato
  • Using cooled boiled water measure 130g tepid water into a jug
  • Place all the ingredients into a bowl and mix well.
  • If the mixture is too dry, add small amounts of water mixing well until the mixture comes together in a nice smooth ball.
  • Pour some flour onto a surface and knead the mixture for around 10 mins, or until smooth.
  • Place in a clean oiled bowl, cover with a clean t-towel and leave until doubled in size -around 1 – 2 hours
  • Knockback the mixture, this means just quickly re-kneading for a couple of mins
  • Shape into rolls, place on a baking sheet, cover, and let rise again.
  • Glaze with beaten egg and pumpkin seeds
  • Bake at 220 for 15 – 20 mins

Mine didn’t rise very high but tasted yummy!


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