I longed to make the rosette style bread for a long time and since I have white bread only occasionally, I waited and waited to find a whole wheat recipe and here is the outcome. You may have noticed last couple of weeks I haven’t been posting recipes frequently. I wish I could explain how busy I have been. Hopefully I will be back on track soon and so will the recipe count on this blog.
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Dough doubles after an hour.
Deflate the dough and divide into 6 parts.
Roll into a rope.
Tie a simple knot.
Take one end on the bottom and bring it over and press. Alternately take the other end and tuck it under the roll.
Roll into a rope.
Tie a simple knot.
Take one end on the bottom and bring it over and press. Alternately take the other end and tuck it under the roll.
After the 2nd rise, ready to bake.
The soft beautiful interior.
If you want to make simple rolls with basic ingredients and simple style, click here.
If you want to make simple rolls with basic ingredients and simple style, click here.
wholewheat sweet potato sandwich rolls / Rosetta shaped Dinner rolls
Prep Time
25 mins
Cook Time
20 mins
Total Rising time: 1-2 hours Recipe adapted from: King Arthur flour
Ingredients
- 1/2 cup 120 ml warm water
- 2 teaspoons honey or sugar
- 2 teaspoons active dry yeast Refer notes if using instant yeast
- 1 teaspoon salt
- 1 large egg For eggless rolls click here
- 3/4 cup 180ml cooked, mashed sweet potato (About 1 medium)
- 1 cup 102gm whole wheat flour (I used king Arthur)
- 1 1/4 - 1 3/4 cup 150gm - 210gm unbleached all purpose flour
- TOPPING:
- 1 egg lightly beaten + 1 tablespoon water
- sesame seeds optional
Instructions
- Add yeast + warm water + sugar to the mixing bowl, mix well and keep aside for 10 minutes or until the yeast froths. Add salt + egg + mashed potato and mix well. To this add 1 cup whole wheat flour and 1 cup all purpose flour (reserving the remaining all purpose flour and using as needed).
- Knead the dough with your hand, bread machine or stand mixer fitted with dough attachment until you form a soft and non-sticky dough. If kneading with hand use a wooden spoon to mix the initial mixture and when it gets difficult to knead transfer to a floured work surface and work for additional 6 to 10 minutes. Cover with a cloth and keep this in a warm place to rise for 1-2 hours or till the dough is almost double in size.
- To shape into a rosetta: After the 1st rise deflate the dough and divide it into 6 equal parts. Roll each piece into a rope about 12-14 inches long. Tie a knot. Tuck one side below the roll. Bring other aside above the roll and tuck in the middle (check images). Place this on a parchment paper or on a lightly greased sheet, cover with a cloth or greased plastic wrap and let it rise for another 20 - 30 minutes or until almost doubled.
- Preheat the oven to 375 degrees Fahrenheit or 190 degrees Celsius. Brush the egg wash evenly on the rolls and on the sides. Sprinkle sesame seeds. Bake for 17-19 minutes or until the top is golden brown. Let it cool in the pan for 5 minutes and then transfer onto a wire rack.
Recipe Notes
Alternate shape: Roll each part into a ball and then slightly flatten them.
Whole wheat flour can be substituted for unbleached all purpose flour.
If using instant yeast you don't have to proof the yeast, simply combine all the ingredients together and knead into a dough. Initial rise time takes only about 45 minutes.
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