If like me, you struggle to bake bread, this is a recipe for you! The texture is quite similar to scones, but they are wholesome enough to have with soup or on their own with cheese and chutney. Emma made these for us on a baking day where we were experimenting with new recipes. Emma misread the recipe and put in half a bunch of rosemary but we still loved them. If you haven’t had a baking day with friends in a while, do! It is such a nice thing to do and you get to try recipes that you wouldn’t have thought of before.
Sweet potato and rosemary rolls
- 300g plain flour
- 100g wholemeal self raising flour
- 1tsp of bicarbonate of soda
- ½ tsp salt
- 140g sweet potato (peeled & grated)
- 2-3 sprigs of rosemary, chopped
- 280ml buttermilk
- Preheat the oven to 220°C and line a baking tray with paper.
- In a bowl, mix the plain, wholemeal flour, bicarb, salt and pepper.
- Chop the grated potato and add to the bowl.
- Make a well in the dry mix and gently stir in the buttermilk to form a loose dough.
- Once the dough has made a ball, knead on a table for 2mins.
- Divide into 8 pieces, flatten the top and cut a cross in the centre.
- Place the rolls onto a baking tray and cook for 20-25 mins.