Sweet Bread Rolls - Ramadan Recipes


30 bread rolls

4 medium potatoes, peeled, cubed, cooked and mashed
3 eggs
130 ml vegetable oil
100 gr granulated sugar
1/2 tsp baking powder
pinch sugar
1 tbsp warm water
7 gr dry yeast
pinch salt
500 gr all purpose flour

For top
2 egg yolks
2 tbsp abricot jam


1. Line 2 baking sheets with parchemnt paper. Set aside.

2. Disolve the yeast; in a small bowl, combine the yeast, pinch sugar and warm water. Set aside.

3. In a large mixing bowl, combine the eegs, sugar, oil ans disolved yeast. Add the mashed potatoes and stir until comined. Add the baking powder, salt and flour. Knead until a sticky dough.

4. Well your hands lightly with oil. Roll dough in mandarin size balls. Flatten lightly and place on lined sheet. Repeat with remaining dough. Cover and allow to rise for about 40 to 60 minutes or until dloubled in size.

5. Preheat your oven to 180C(356F).

6. Brush top of each ball of dough with egg yolk. Bake in preheated oven for about 30 to 40 minutes or until golden brown.

7. Place 2 tbsp abricot jam to a small sauce pan and heat for 2 minutes.
Brush top of each bread roll with abricot jam and dust with coconut.

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