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Herb-Infused Sweet Potato & Lentil Bread Rolls with Sunflower Seeds
Boost your bread game with these nutrient-packed sweet potato & lentil rolls, rich in fiber and omega-3s. Perfect for clean eating and deliciously unique!
In a world where bread is a staple, why not elevate your homemade rolls to something truly extraordinary? Our Herb-Infused Sweet Potato & Lentil Bread Rolls not only satisfy the carb cravings but also pack a punch of nutrients. These rolls are filled with sweet potatoes, which are an excellent source of vitamins A and C, and lentils, which add a hearty dose of protein and fiber. This recipe celebrates the artistry of bread-making while embracing wholesome ingredients that support a balanced diet.
The combination of sweet potatoes and lentils creates a unique texture and flavor profile, making these rolls a standout addition to any meal. Infused with aromatic herbs like rosemary and thyme, and topped with crunchy sunflower seeds, these rolls offer a delightful twist on traditional bread. Each bite is a harmony of earthy sweetness and nutty richness, perfect for those seeking a nutritious alternative to conventional bread.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
8
Calories
312 kcal
per serving
Cuisine
Mediterranean
Boost your bread game with these nutrient-packed sweet potato & lentil rolls, rich in fiber and omega-3s. Perfect for clean eating and deliciously unique!
Ingredients
- • sweet potato: 1 large, peeled and cubed
- • cooked lentils: 1 cup
- • all-purpose flour: 3 cups
- • instant yeast: 2 1/4 teaspoons
- • warm water: 1 cup
- • extra-virgin olive oil: 3 tablespoons
- • honey: 2 tablespoons
- • salt: 1 teaspoon
- • dried rosemary: 1 teaspoon
- • dried thyme: 1 teaspoon
- • sunflower seeds: 1/4 cup
Instructions
- 1 Preheat your oven to 375°F (190°C) to roast the sweet potato. Place the cubed sweet potato on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes until tender.
- 2 In a large bowl, combine the roasted sweet potato, cooked lentils, and warm water. Mash together until mostly smooth, leaving some texture for added interest.
- 3 Add the flour, instant yeast, honey, salt, rosemary, and thyme to the sweet potato mixture. Stir with a wooden spoon or your hands until a dough forms.
- 4 Turn the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Adjust with additional flour if necessary to prevent sticking.
- 5 Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- 6 Punch down the dough and divide it into 8 even pieces. Shape each piece into a roll and place on a parchment-lined baking sheet.
- 7 Brush the tops with the remaining olive oil and sprinkle with sunflower seeds. Cover loosely with plastic wrap and let rise for another 30 minutes.
- 8 Bake in the oven for 15 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- 9 Cool on a wire rack for at least 10 minutes before serving.
Serving Suggestions
- • These savory rolls pair beautifully with a warm bowl of vegetable soup or a fresh garden salad. For a delightful contrast, serve them with a side of tangy yogurt dip or herb-infused olive oil for dipping. A chilled glass of sparkling water with a splash of lemon complements the rolls' earthy flavors perfectly. For a heartier meal, consider using these rolls as a base for open-faced sandwiches, layered with avocado, tomatoes, and microgreens. They also make an excellent accompaniment to a cheese platter, enhancing the natural flavors of creamy goat cheese and sharp cheddar.
Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To retain their freshness, thaw at room temperature and reheat in the oven at 350°F (175°C) for 5-7 minutes before serving.
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