Loaded Sweet Potato Rolls

High-protein rolls stuffed with nutty, flavorful sweet potato puree.

Let the dough rest before filling it.

Bake the rolls until browned on top.

Let the rolls cool before serving.

Ingredients

Dough

• 60g (1/4 cup) dry quinoa

• 180 g (¾ cup) soy milk

• 2 tbsp sugar

• 250g bread flour

• 50g whole wheat flour

• 100 g (½ cup) sourdough starter

• 60g aquafaba (liquid from a can of chickpeas, can substitute 1 egg)

• 10 g (1 teaspoon) salt

• 50g (1/4 cup) oil

• 75g seed blend

Filling

• 20g (1/4 cup) peanuts

• 10g (1 tbsp) oats

• 1 tbsp ginger garlic paste

• 125g (1/2 15oz can) chickpeas

• 1 tbsp soy sauce

• 2 tsp rice vinegar

• 2 tsp toasted sesame oil

• 2-3 scallions

• 2 tbsp flaxseed

• 1/2 cup (150g) mashed sweet potato

• 50g (3 tbsp) almond butter

• 2 tbsp sriracha

• 2 tsp maple syrup

Topping

• 80 g (⅓ cup) warm water

• 64 g (½ cup) rice flour

• 13 g (1 tablespoon) brown sugar

• 3 g (1 teaspoon) dry active yeast

• 2 g (¼ teaspoon) salt

• 8 g (1 tablespoon) hot sesame oil or other oil

• 8 g (1 teaspoon) toasted sesame oil

Instructions

Dough

1. Cook the quinoa and set it aside to cool.

2. Combine the soy milk, sugar, bread flour, whole wheat flour, sourdough starter, aquafaba, oil, and salt.

3. Knead until a smooth dough forms. Fold in the quinoa and seed blend.

4. Cover the dough in a well-oiled bowl, and let it rest until puffy.

5. Split the dough into 8 balls, cover them, and let them rest while you prepare the filling.

Filling

1. Grind the peanuts and oats in a food processor.

2. Add the rest of the filling ingredients and process until smooth.

3. Adjust the filling to taste and chill until ready to use it.

Topping

1. Combine all of the topping ingredients in a bowl.

2. Let the topping rest for a little while to allow the yeast to activate.

Assembly

1. Roll each dough ball out flat and place a generous heap of the filling in the middle.

2. Fold up the dough and seal it tightly.

3. Place the rolls on a baking sheet and cover them for an hour.

4. Preheat the oven to 400°F.

5. Brush or spoon the topping onto the rolls.

6. Bake for 20 minutes, or until the topping is browned.