299kcal
2g
4g
8g
4g
8g
47g
56mg
- 300g / 10.6 oz Sweet potatoes
- 500g / 17.6 oz Whole wheat flour
- Half cube Yeast
- 3 tbsp Sunflower oil
- 80g / 2.8 oz Butter
- 2 tbsp Ground cinnamon
1. Peel sweet potatoes, cut into 1cm cubes, boil with 70ml water, simmer for 18min, add 20ml water, puree.
2. Place flour in a bowl, add crumbled yeast, oil, sweet potato puree
knead for 5min. Let rise 1hr until doubled.
3. Preheat oven to 180°C, soften butter in oven.
4. Roll out dough to 50x35cm, brush with butter, sprinkle with cinnamon, roll up, cut into 3cm pieces.
5. Place rolls on a lined baking sheet, bake 25-30min.
6. Best served fresh
can be frozen and toasted to reheat.
11% of RDI
29% of RDI
4% of RDI
0% of RDI
0% of RDI
29% of RDI
26% of RDI
Hot to involve your children: Measuring: Instruct them to measure the ingredients. Kneading: Allow them to knead the dough. Rolling: They can roll out the dough and shape the rolls. Layering: Have them layer the dough with butter and cinnamon. Cutting: They can cut the dough into slices with child-safe utensils. Arranging: Let them arrange the slices on the baking tray.
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