One of the best things is receiving emails from the people that read my blog. Last week in Maryland, USA was even better, I met one of the readers of my blog, Tanya. Tanya emailed me earlier this year, that is when we first talked.
Tanya has a farm in Maryland, she grows maize/corn, pumpkins, magaka (horned melons), sweet potatoes and other vegetables. When she emailed me she was being featured in a local magazine and she shared my pumpkin leaves recipes.
It was such a beautiful day and Leo had so much fun.
Tanya was so nice, it felt like I was visiting my mom, even got a gift of maize, sweet potatoes and magaka. The kind if thing that happens when you visit kumusha (rural home).
If you are anywhere close to Maryland and you miss Zimbabwean maize you should contact Tanya. Www.passiontoseedgardening.com. Everything is organic and you can tell the difference.
I made some rolls with the sweet potatoes we got.
Sweet Potato Rolls
Ingredients
- 1/2 cup Water
- 1/4 cup Milk
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon plus 1/3 cup Sugar divided
- 2 Eggs
- 1 1/2 teaspoon salt
- 6 Tablespoon canola oil
- 1 cup Mashed Sweet Potato
- 4 1/2-5 cups All Purpose Flour more depending on moisture of dough
Instructions
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In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 teaspoon sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
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With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
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Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
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Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
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Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
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Brush tops of baked rolls with butter, sprinkle sea salt. Allow to cool slightly. Or serve warm.
