SWEET POTATO & CARAMELISED ONION ROLLS
Try these vegan pastries for a plant-based version of sausage rolls. Wrapped in golden pastry, harissa adds a delicious spice to the sweet potato and red onion
Provided by Liberty Mendez
Categories Snack
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
- Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
- Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
- Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.
Nutrition Facts : Calories 193 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
POTATO ONION ROLLS
From a Pillsbury booklet. Dangerously addictive. I always cut the recipe in 1/2 and I used the bread maker instead of doing it by hand.
Provided by MsPia
Categories Yeast Breads
Time 2h30m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spoon flour into measuring cup; level off.
- In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
- In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at slow speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
- Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
- Grease 13x9-inch pan or two 9-inch round cake pans.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 24 equal pieces; shape into balls.
- Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
- Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Nutrition Facts : Calories 162.7, Fat 5.3, SaturatedFat 3.1, Cholesterol 30.6, Sodium 240, Carbohydrate 24.3, Fiber 1, Sugar 1.8, Protein 4.2
POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS
Categories Bread Microwave Mixer Onion Potato Bake Sauté Vegetarian Bon Appétit
Yield Makes 16
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
- Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
- Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
- Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
- Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)
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- Mix and knead all of the ingredients (except the onions), by hand, mixer, or bread machine, until you've made a slightly sticky, shiny dough., Knead in the onions, place the dough into a greased bowl, cover, and let rise in a warm spot for 1 to 2 hours, until it's grown by at least one-third., Transfer the dough to a lightly greased or floured work surface and divide into 12 pieces., Roll each piece into a ball and place in a greased 9" x 13" or 12" x 12" pan., Cover the rolls and let rise 1 hour, until puffy looking.
- Preheat the oven to 425°F while they are rising., Reduce the oven heat to 350°F, place the rolls in the oven, and bake for 15 to 20 minutes, until golden brown., Remove the rolls from the oven, brush with melted butter, and serve warm., Store the cooled rolls in an airtight container for 5 days or well-wrapped in the freezer for up to a month.
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