A tasty attempt to add seasonal vegetables into the daily menu. The original recipe comes with pumpkin but I had sweet potatoes and decided to try this one. And Jeff, who doesn’t like sweet potatoes, ate it all 🙂
INGREDIENTS:
DIRECTIONS:
Mix the yeast with the warm water and the sugar.
Add the melted butter, the milk and the egg to the mixture.
Add the mashed sweet potato.
Add the flour and the salt until soft dough and leave for 30 minutes.
Knead the dough, divide it into pieces and form small balls.
Wrap the dough balls with a piece of thread.
Leave the dough balls for 30 more minutes to increase their volume.
Bake on 180-190 degrees for 20 minutes.
Remove the threads before serving.
Ingredients
Directions
Mix the yeast with the warm water and the sugar.
Add the melted butter, the milk and the egg to the mixture.
Add the mashed sweet potato.
Add the flour and the salt until soft dough and leave for 30 minutes.
Knead the dough, divide it into pieces and form small balls.
Wrap the dough balls with a piece of thread.
Leave the dough balls for 30 more minutes to increase their volume.
Bake on 180-190 degrees for 20 minutes.
Remove the threads before serving.
