Sweet Potato and Honey Bread Rolls

Again, in celebration of visiting the fabulous green lands of Ireland, I made another recipe from the gorgeous book I bought there called Potatoes. After making Tangy Potato Salad I decided to try these rolls. The dough is very sticky and required a lot of flour to knead but the results were great. I enjoyed topping these rolls with honey and eating freshly hot out of the oven. I also ate some sliced in half topped with egg and bacon, which made for a delicious breakfast.  The original recipe called for whole milk and cumin seeds, but I used 2% milk and ground cumin. 


1 large sweet potato
2 cups wheat flour, white, unbleached, all-purpose flour
1 tsp easy blend dried yeast
pinch ground nutmeg
pinch ground cumin
1 tsp honey
1 cup 2% milk, lukewarm
spray canola oil, for greasing


Cook the potato in plenty of boiling water for 45 minutes or until very tender. Preheat the oven to 425°F.

Meanwhile, sift the flour into a large bowl, add the yeast, nutmeg and cumin. Give the ingredients a good stir.

Mix honey and milk together. Drain the potato and peel the skin. Mash the potato flesh and add to the flour mixture with the liquid.

Bring the mixture together and knead for 5 minutes on a floured surface. Place the dough in a bowl and cover with a damp cloth. Leave to rise for 30 minutes.

Turn the dough out and knock back to remove any air bubbles. Divide the dough into 12 pieces and shape each into a round.

Place the rolls on a greased baking sheet. Cover with a damp cloth and leave to rise in a warm place for 30 minutes or until doubled in size.

Bake for 10 minutes. Remove from the oven and drizzle with more honey before serving.

Nutrition Facts

Servings: 12
Serving size: 1/12 of recipe (1.9 ounces).
Calories 98.77

% Daily Value
Calories From Fat  6.04  6%
Total Fat 0.69g  1%
Saturated Fat  0.31g  2%