Whole Food, Plant-Based Recipe Whole Wheat Sweet Potato Challah Rolls
Recipe courtesy of Karen Stern, PPMNY Westchester OrganizerThis challah is made using whole wheat flour and sweet potatos. How often do you find a bread so filled with nurients. Use for shabbat dinner, french toast or sandwiches. The possibilities are endless.
Ingredients
¾ cup non-dairy milk, heated to be warm to the touch
- 2 tsp active yeast
- ¾ cup sweet potato purée (canned or made from boiled/steamed
- sweet potatoes)
- 3 cups whole-wheat pastry flour
- 1-2 T dried herbs or 2 T fresh herbs (thyme, rosemary, chives, or a combination)
- ½ tsp salt (optional)
Instructions
1. In a mixing medium bowl, mix the yeast and warmed non-dairy milk. Let it sit for 5 minutes.
2. Add the sweet potato purée and a half cup of flour. Whisk until there are no lumps. (You can put in a blender to help.) Cover and let sit for at least 30 minutes.
3. In a separate bowl, lightly mix the spices and salt into 2 cups of flour. Then, mix these dry ingredients into the wet ingredients.
4. Add remaining flour ¼ cup at a time to make a slightly sticky dough.
5. Cover and let rise until doubled in size. This may take 45 minutes or longer. (Alternatively, you can shape the dough into rolls after 15 minutes of rising and freeze them to bake later. To bake, let the frozen rolls thaw and rise in a warm oven for about 3 hours. Bake once the dough has risen to about double its original size.) 6. After they rise, brush rolls with aquafaba (liquid from chickpea cans) or cornstarch slurry (2 tsp cornstarch mixed in 3 T water) before baking.
7. Divide the dough into 8 or 10 equal parts. Shape into rolls by rolling them between your hands and pulling on the sides.
8. Place each segment into a glass or stoneware pan after coating it with a non-stick spray.
9. Let them rise for 20-25 minutes, until they almost double in size. In the meantime, preheat the oven to 385°F.
10. Bake for 10-15 minutes, checking throughout to make sure they are not browning.
