Rosh Hashanah Sweet Potato Honey Challah Rolls

Rosh Hashanah food is all about the sweetness.  And because honey is such a big factor in our menu,  I wanted to incorporate it into the bread as well. I was looking to boost both the nutrition value and the natural sweetness of the challah for an extra special sweet new year. Because why not?! So I looked around my kitchen and pantry and saw those beautiful orange sweet potatoes. I right away knew how delicious this bread is going to be.

These rolls have no eggs, they are vegan

They are made from white spelt flour

They are airy, soft and sweet

Totaly kid and adult-friendly!

 

Instructions

1). Peel 1.5-2 sweet potatoes,  cut into big chunks and place in a pyrex dish. Add 1/4 cup water, cover, and place in the microwave. Cook for 7 minutes on high. (you can also cook them with water on the stove).

2). Meanwhile, in a small bowl,  mix together 1 cup extra warm water,  1.5 tbsp dry yeasts and 1 tablespoon brown sugar.  Cover and let sit for 5-10 minutes.

3). Once the sweet potatoes are cooked, discard the excess water and finely mash with a fork or potato masher.

4). Add sweet potato to the mixer bowl along with the oil and honey and mix for 2 minutes.

5). Stop the mixer and add the proofed yeasts with 1 kg flour. Start mixing very slowly.

6). Add splashes of water as needed, but be careful not to make the dough too wet. Aim for a nice soft formed ball.

7). Add the salt and let the mixer work on medium speed for about 5-7 minutes.

8). Oil a clean bowl with oil spray or paper towel,  transfer the dough,  cover, and let rise for 1 hour.

9). Prepare a clean surface and dust with some flour.

10). Prepare 2 baking sheets lined with parchment paper.

11). Cut dough into little chunks and form round balls. Arrange on the baking sheet and cover with a towel. Let rise for at least 30-45 minutes.

12). Prepare an "egg wash": Combine 2 tbsp plant milk,
1 tsp honey or maple syrup, 1/2 tsp oil, and sesame seeds to sprinkle on top. Brush each roll and sprinkle some seeds.

13). Preheat oven to 350 F.

Bake each tray separately for about 25-30 minutes,  or until the bottom is golden brown.

Allow cooling for at least 20 minutes before cutting into them. 

Notes: 

1 KG is usualy 7.5 cups flour

Feel free to double quantities!

Feel Free to make any shape!

Feel free to use any flour you like!

Feel free to brush with regular egg

Feel free to use maple instead of honey

 
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5 Comments

  1. Heidi says:

    Thankyou for this wonderful recipe. I can’t wait to make it. The only thing is that it says to add the oil and sweet potato but no amount is given forctge oil. Many thanks

  2. Jocelyne Berkowitz says:

    Thank you for the wonderful recipe
    I will fo the the dry fruit tajiine
    Shana Tova!

  3. DEENA ORDEVER says:

    Can this be made in a bread maker machine?

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