Thursday, November 28, 2013

Sweet Potato Brioche Rolls

Today is a good day to bake these bread rolls with a little twists and flavor. My first brioche roll and I am hoping they will turn out decent since I have offered to bring dinner rolls to the Thanksgiving table.

The first 2 rolls are my test rolls. I bake the rest of the batch an hour later. I am well pleased of how the baked rolls come out from the oven, just perfect for the occasion. Happy Thanksgiving!


1/2 warm water
1 tbs yeast
1/2 flour

3 eggs
6 tbs margarine
4 1/2 flour
1/4 cup sugar
1 medium baked sweet potato

1 egg
1 tbs water

In a small bowl, stir together warm water and yeast and let it sit for 3-5 mins till bubbly. Add flour and mix well, let it sit for 1 hour. (will rise slightly)

Mix together eggs and sugar. Add yeast flour mixture to mixing bowl, add in flour. Add in soft margarine, mix well till all are incorporated and kneaded to smooth texture. Transfer dough to clean bowl and cover with towel and let dough sit in draft free warm place for an hour or so. Dough will rise to doubly. Punch down dough and cut dough into 20 evenly divided pieces. Fold each piece into a ball shape. Cut 8  - 1/2 inch slits (see picture above). let bread rolls for 30 mins to an hour.

Heat up oven at 350degree. Whisk up an egg plus 1 tbs water into egg wash. Brush top of bread roll with egg wash. Pinch middle of each roll and poke in a slice of almond. Bake rolls for 18 mins.

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