Ingredients
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3 cups whole wheat flour
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1 1/2 cups all-purpose flour
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1/2 cup oat bran
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1/4 cup skim milk powder
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2 tablespoons orange zest, grated
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1/8 teaspoon salt
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3/4 cup raisins, washed and dried or 3/4 cup currants
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1 (8 g) package instant quick-rising yeast (or 2 1/4 tsp if you buy yeast in bulk)
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1/4 cup margarine, melted or 1/4 cup butter
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1/4 cup liquid honey
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1 cup sweet potato water, from cooking
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2 eggs, lightly beaten
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3/4 cup sweet potato, cooked and mashed, reserve cooking liquid
Instructions
- In a large bowl mix together 2 cups of whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, salt, raisins, and yeast.
- In a small saucepan, over low heat, heat sweet potatoes, margarine, honey, and potato cooking liquid until hot to the touch.
- Stir mixture and eggs into dry ingredients.
- Stir in enough remaining whole wheat flour to make a soft dough.
- Turn out onto lightly floured surface and knead until smooth and elastic; cover and let rest for 10 minutes.
- With a sharp knife, cut dough into 16 equal pieces; shape each into a smooth ball.
- Place seam side down on lightly sprayed baking sheet, about 2 inches apart; cover and let rise until doubled in size, about 1 hour.
- Bake in preheated 375°F oven for 15 minutes or until golden brown.
- Makes 16 rolls.