Sofia's Sweet Potato & Rosemary Brioche Rolls Recipe
Ingredients
- 200g mashed sweet potatoes - great to use up leftovers - ensure you prepare at least two medium sized potatoes if preparing from fresh
- 500g Matthews Regen AP Flour
- 180ml milk
- 10g dried yeast
- 30g brown soft sugar
- 50g unsalted butter, melted and cooled
- 1 medium egg
- 10g sea salt
- 3 sprigs of rosemary - leaves removed and chopped
This delicious recipe is fantastic for using up leftover mashed sweet potatoes, and well worth trying even if you don't already have some sweet potato mash to hand! Using our Regenerative All Purpose White Flour, this recipe can be whipped up in no time at all.
With a quick prep and bake time, this simple sweet potato brioche recipe makes for 14 tasty rolls. A brilliant accompaniment for the dinner table, or great for snacking at any time of day. Soft and springy, combining sweet and savoury, for the perfect balance of flavour!
- Baker: Sofia Gallo (IG @in_cucinacon_sofia)
- Makes: 14 rolls of about 75g each
- Prep time: 15 minutes
- Proving time: 60 minutes
- Bake time: 25 minutes
- Flours used: Regenerative All-Purpose White Flour
Sweet Potato & Rosemary Brioche Rolls Method
- Place the flour, dry yeast, and brown sugar into the bowl of a stand-up mixer with the hook attachment, and blend until combined on a low speed.
- Next add the mashed potatoes, egg, and the majority of the rosemary leaves saving some for the topping later. Add the butter and then slowly pour in the milk with the mixer on medium speed. You may not need all of the milk and can keep some back to glaze.
- From time to time, scrape the sides of the bowl down, and once the ingredients are all combined, bring the speed to medium-high and knead until the dough comes off from the sides and wraps itself on the hook.
- Finally, add your salt and give a final knead on a high speed.
- Let the dough rest for 20 minutes in the bowl, before shaping into a ball and leaving to rise until doubled in size.
- Once the dough has proven for the first time, start shaping your rolls. You should have 14 rolls of about 75g each.
- Place the rolls for a second rise onto a prepared baking tray and let them rest for a further 40 minutes.
- Bake them at 190°C (Gas Mark 4 ½) until golden brown. You can brush the rolls with the leftover milk before baking, or prepare a mix of butter and honey to be brushed when still hot, then finish with a sprinkle of sea salt flakes and rosemary leaves.
This recipe has been provided to us by award winning Chef Sofia Gallo. Sofia is a MasterChef UK quarterfinalist, private chef and Food Writer, and you can find her on Instagram @in_cucinacon_sofia. Huge thanks to Sofia for this!
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