Friday, September 21, 2012

♥ top toddler recipe #9: sweet potato croissant rolls - full recipe ♥

combine the following in a large bowl:
1.5 cups whole wheat bread flour
1/4cups sugar
1 teaspoon dry yeast
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

in a large sauce pan combine:
1 cup sweet potato - cooked and mashed
1 cup milk
1/4 cup butter

cook over medium heat, stirring until butter is melted and mixture is warm. add to flour mixture. beat with mixer set on low speed, scraping bowl often, until mixture is all moistened - about 1 to 2 minutes.

add 1 beaten egg and mix at medium speed for 3 minutes

add 2 to 2.5 cups bread flour

stir in enough flour by hand to make dough easy to handle. turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. place in greased bowl, turn to grease both sides, cove with a damp cloth and let rise until doubled in bulk. punch down dough and divide it in half. roll each half of dough on lightly floured surface into a circle - about 20-22cm wide

brush each circle with 1 teaspoon melted butter. but into 12 wedges and tightly roll up each wedge from the wide end to point. place rolls, point side down, on a greased baking sheet. cover and let rise until doubled. bake in a preheated oven until golden brown - about 12-15 minutes.

No comments:

Post a Comment