Panini di patate dolci (2 ingredienti)

Questi con 2 ingredienti Sweet Potato Rolls are the simplest dinner rolls I’ve ever made. They are perfect to serve as a side to a soup or salad or to make a small sandwich or slider. They have the same texture as classic bread and taste the same, with a hint of sweet potatoes (obviously).

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There are times when I want to put together a very quick yet healthy, bready something to feed my kids. While I always have my Tortillas di spinaci o il mio Pane con 2 ingredienti but they are slightly larger servings. So I knew I had to come up with something small, simple, and I really wanted to use some of my sweet potatoes!

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Panini di patate dolci

Questi con 2 ingredienti Sweet Potato Rolls are super-simple dinner rolls to serve as a side to soups or salads or to make a small sandwich or slider. They have the same texture as classic bread and taste the same, with a hint of sweet potatoes.

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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 35 verbale min

Tempo totale: 45 verbale min

Corso: Dessert

cucina: americano

Dosi: 8 rotoli

Calorie: 116.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 tazza Farina a lievitazione spontanea - (nota 1)
• ▢ 1 bicchiere Mashed Sweet Potato Puree - (nota 2)

Opzionale

• ▢ ¼ bicchiere Acqua
• ▢ ½ cucchiaino da tè Sale

Istruzioni

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper or a 9-inch cake pan with parchment paper. Grease it with a cooking oil spray. Set it aside.
• Peel and dice the sweet potatoes and place them in a large saucepan with cold water covered with a lid.
• Place the saucepan over medium-high heat until the water reaches a high boil. Reduce to a light boil and cook the sweet potato for 8-10 minutes until the cubes are fork-tender.
• Drain over a sieve and wait until the cubes stop steaming and have reached room temperature.
• Mash the steamed sweet potato cubes with a fork and pack them in a measuring cup to measure the amount needed. Pour it in a large mixing bowl.
• Stir in the self-rising flour with a rubber spatula until it starts to look crumbly. Oil your hands and knead, adding the water to bring the dough together into a ball. I typically use 1/4 cup of water to do so. If the dough sticks to your fingers as you knead, that's normal. Keep working the dough until a smooth ball forms.
• Wash your hands, oil them again, and rub a teaspoon around the dough ball to smoothen the sides and make the dough softer.
• Divide the dough into 8 balls and roll them in your oiled hands to form nice, smooth bread rolls. Place them in the prepared pan or sheet, making sure they don't stick together. They expand in the oven so they will eventually stick together while baking.
• Brush the top with water, and sprinkle some bagel seasoning or sesame seeds on the top, if desired.
• Bake the rolls on the center rack for 30-35 minutes at 350 °F (180 °C) until light golden brown on the outside.
• Let them cool down on a wire rack and serve as a side dish to soup or as a roll for sandwiches or sliders.

Note

Note 1: You can make 1 1/2 cups of self-rising flour by mixing 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.

Note 2: You can steam or boil the sweet potato to make sweet potato puree. Always use cold sweet potato puree. You can make the sweet potato puree the day before and store it in an airtight container in the fridge.

Archiviazione: Store the rolls at room temperature in an airtight box for 2 days or up to 4 days in the fridge. You can freeze the rolls in zipper bags for up to 1 month. Thaw at room temperature the day before.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1rotolare | Calorie: 116.1kcal | Carboidrati: 24.2g | Proteine: 3.5g | Grasso: 0.4g | Grassi saturi: 0.1g | Grassi polinsaturi: 0.2g | Grasso monoinsaturo: 0.03g | Sodio: 158.8mg | Potassio: 189.7mg | Fibra: 1.7g | Zucchero: 2.3g | Vitamina A: 6726.8IU | Vitamina C: 6.9mg | Calcio: 17.1mg | Ferro: 0.5mg | Magnesio: 15.4mg | fosforo: 41.6mg | zinco: 0.3mg

Ingredienti

Only two ingredients are what you need for these bread rolls.

• Patate dolci – I used orange sweet potatoes, and I haven’t tried other types. Starchier types might struggle to bake the same way. The sweet potatoes need to be mashed, so you’ll need to cook them. In the recipe below, I cook them in boiling water, but they can also be steamed, air-fried, or oven-baked. The last two options make the mash a bit drier, so you might have to add more water. The puree must be used cold. You can even use frozen sweet potatoes. Just make sure to cook and cool it.
• Farina a lievitazione spontanea – Self-rising all-purpose flour is essentially a perfectly pre-mixed combination of regular flour with baking powder. If you can’t find this, you can make it by adding 1 1/2 teaspoons of baking powder per cup of all-purpose flour. For a gluten-free option, use my convertitore senza glutine, ma non dimenticate il lievito in polvere.

How To Make Sweet Potato Bread Rolls

The details steps are in the recipe card below, but I’ve included below photos of key steps where it can help you make this recipe right every time.

1. The mashed sweet potatoes need to be cold or at room temperature, not warm.

2. Flour and sweet potato mash need to be precisely measured.

3. Stop combining the batter when it turns crumbly.

4. Knead the dough and add water gradually until you rich this texture ⬆️ before rolling it into a smoosh(ish) ball.

5. Split the ball into 8 equal portions. I cut it like a pizza to have similar slices.

6. Place the balls in a sheet or baking pan (my fav option). It doesn’t matter if they almost touch.

Opzioni di cottura

You can bake these rolls in two ways:

• Nel forno: They bake in about 30 to 35 minutes at 350 °F (180 °C).
• In an air fryer: The rolls are ready after 20 minutes at 350 °F (180 °C).

I consigli di Carine

After trying this recipe several times (and failing a few), I’ve nailed the details that will allow you to get it right the first time.

• Let the cooked sweet potato cool down before adding the mash to the flour. The the warmth would activate the gluten in the flour and make the dough too gummy. You know it’s cold and ready when there’s no more steam coming out the vegetables when put in the drainer. It would typically take about 20 minutes at room temperature.
• Mash and then measure the amounts in cups. Pack and sweep off the excess for precision.
• Stir the ingredients with a spoon first. When it forms some lumps of dough and looks dry and crumbly, stop stirring. Knead with your hands. Squeeze the ingredients together to form a dough, gradually adding water if needed until all the ingredients come together into a dough ball. This process is a bit messy, you will get sticky dough on your hands, but keep kneading for about 2-3 minutes to have a dough ball.
• Rub oil on your hands to work the dough. Rub a good teaspoon of oil around the dough too.

Opzioni di aromatizzazione

You can choose if you want them savory or sweet.

• salato: add 1/2 teaspoon of salt to the dough (when adding the flour). You can also add flavors, like garlic powder, paprika cumin, or cinnamon.
• Dolci: add 2 to 3 tablespoons of sugar to the flour.

These rolls can also be made with many toppings added to the balls in the pan, just before cooking. To do so, brush the top with some water and stick sesame seeds, bagel seasonings, brown sugar, poppy seeds, or sunflower seeds.

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