Tea Masala Sweet Potato Rolls

There is a certain joy in baking I have discovered. Watching the chemistry that unfolds right before your eyes is amazing. Charcoal stove baking is even more adventurous and exciting. Using your instincts to regulate the temperature of the  make shift oven. Some creations fail miserably and some come out far better that you expect. I cannot say I am a charcoal stove baking expert yet but I have made these rolls on more than one occasion. Each moment, they did not disappoint. This recipe is inspired by the sweet potato cookies I made a few weeks ago. I cannot even begin to describe how wonderful they are. Tea masala adds a spicy kick to the rolls. Serve these with tea and you will not want to get out of that warm comfortable place especially with this weather.

 

What  you will need: 

Dough

4 C. Baking flour

¼ C +2 Tbsp. Sugar

1 Tsp. Tea masala

1 C. Milk (warm enough for the yeast to rise)

¼ C. Oil

2 Eggs

2 ½ Tsp. Active dry yeast

A pinch of salt

Filling

1 ½ C. Sweet Potatoes (boiled and drained)

¼ C. Milk

¼ C. Sugar

2 Tbsp. Tea masala

½ Tsp. Cinnamon

 

Method

Dough

Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar, salt and tea masala and mix well.  In a separate bowl, whisk eggs and oil till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well.  Pour the mixture in the flour and mix using a fork.  Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for  40 minutes.

Filling

In a bowl, mash the sweet potatoes with a fork. Add the milk, sugar, tea masala and cinnamon and mix well.

Once the forty minutes are up and the dough has doubled in size,  punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Add the sweet potato filling and distribute it evenly. Roll the dough and cut  the rolls about an inch in width.  Arrange the rolls in a greased pan in two layers. Set aside and let the rolls rise for another 20 minutes.

While the rolls are rising, light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about two inches of ash). Put the pan with ash on the stove and cover that pan with the second pan. This is the ‘preheat’ moment. After  the rolls have risen for 20 minutes, put them in the oven. And bake for 45 minutes. To evenly regulate the temperature, add charcoal on top of the top pan after 25 minutes of baking.

I hope you get to try baking these rolls because amazing is an understatement.

 

🙂

Sophie

 

Disclaimer: This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by  Lauren from Sweet and Southern Lifestyle with the theme Holiday Baking

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