Sweet Potato and Pumpkin Seed Rolls

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Sweet Potato and Pumpkin Seed Rolls

Trick or treat? We're definitely up for a treat this Halloween. Why not get your witches hands doughy and dig your fangs into these sweet, not so spooky, sweet potato and pumpkin seed rolls? Suitable for vegetarian vampires.


Makes 12 rolls

150 - 200ml milk
200g sweet potato
450g strong white flour
40g pumpkin seeds
2 tsp salt
10g fast action yeast
2 tbsp olive oil
1 tsp honey
2 tbsp lemon juice
1 egg
Extra pumpkin seeds to sprinkle


  1. Place the milk in a small pan, bring to scalding point then remove from the heat and allow to cool to blood temperature. Peel and finely grate the sweet potato, you should have about 180g. Set aside.
  2. Sieve the flour and salt into a large mixing bowl and stir in the pumpkin seeds, grated sweet potato and fast action yeast. Stir in the oil, honey, lemon juice and enough milk to make a soft but not sticky dough.
  3. Knead for 2 - 3 minutes or until elastic. Lightly oil the mixing bowl and return the dough to the bowl to rise, covered in lightly oiled clingfilm, for 30 – 40 minutes or until increased in size by half again. Heat the oven to 200°C/gas mark 6. Lightly grease 2 baking sheets.
  4. Divide the dough into 12 equal pieces and shape into balls (see page 000). The dough can be sticky, so lightly flour your hands to shape them, if necessary. Flatten each ball slightly with the palm of your hand as you arrange them on the baking sheets. Lightly drape with lightly oiled clingfilm and leave in a warm place for 20 minutes to prove, or until increased in size by a half.
  5. Beat the egg in a small bowl and then sieve it to remove any membrane. Lightly brush the rolls with the egg glaze and sprinkle with a few pumpkin seeds.
  6. Bake for 10 minutes and than swap the trays around in the oven and bake for a further 5 minutes. Reduce the oven heat to 190°C/gas mark 5 and continue to cook until the rolls are cooked and sound hollow when tapped on the bottom. Cool on a wire rack before serving.

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