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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I made these the other night as hamburger rolls. Really nice flavor. Mine did not rise as much as the original recipe said it would, but I seem to have old yeast. (I hate that!) I split them and we ate falafal on them and then the next day I ate peanut butter and jelly on them. Really tasty. The original recipe comes from a neat little book called Meatless Burgers by Louise Hagler and calls for 2 tbsp. sweetner of your choice. I used the sucanat (unrefined cane sugar), but feel free to use whatever you choose. If you have leftover plain mashed sweet potato feel free to use 1 cup of that instead of prepping a sweet potato. Ingredients:
1 sweet potato |
1/2 cup warm water |
2 tablespoons sucanat |
1/2 tablespoon yeast |
2 tablespoons canola oil |
1 teaspoon salt |
1/2 cup quick-cooking oats |
1 cup white flour |
2 cups whole wheat pastry flour |
Directions:
1. Peel the sweet potato and cut into chunks. Place in a pan and cover with cold water. Boil until soft. Drain and mash. Reserve 1 cup for this recipe and put the rest away for another time.
2. Put the warm water in a large bowl. Mix in the sucanat (or other sweetner). Float the yeast on top of the water and let it sit until bubbly and foamy (about 5 minutes).
3. To the yeast mixture add the sweet potatoes, oil, and salt. Use a mixer to beat this stuff together. Then beat in the oats and the 1 cup of white flour. Add the whole wheat pastry flour a little at a time, kneading until a smooth dough is formed.
4. Spray a metal bowl with cooking spray and place the dough inside. Cover with a towel and let rise in a warm place until about doubled.
5. Punch down and divide into 8 balls. Spray 2 cooking sheets with spray. Form the balls and them pat them flat (like roll shapes). Put them on the cookie sheets, cover with a towel, and let rise in a warm place until about doubled.
6. Bake at 350 degrees for about 20 minutes or until just starting to brown.
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