Multi-Coloured Bread Rolls

Poolish Starter

1. Place the water, plain flour and yeast into a bowl and mix well.
2. Leave it for 3 hours in room temperature or 10 – 12 hours in the chiller.

Yellow – Pumpkin

1. Cook pumpkin till soft with 150ml of water.
2. Leave the pumpkin puree to cool in the chiller.

Purple – Purple sweet potato

1. Cook purple sweet potato till soft with 150ml of water.
2. Leave the purple sweet potato puree to cool in the chiller.

1. Place 150g of puree and all the dough ingredients into the mixer except for the salt.
2. Mix the ingredients for 1 minute on low speed and 5 minutes on medium speed.
3. Add in the salt and mix till dough is smooth.
4. If the dough is too dry, add a little more water (only applicable for usage of fresh vegetables or fresh fruits in dough during kneading).
5. Place the dough into a bowl and let it rest for 20 minutes.
6. Fold the dough and let it rest for 20 minutes. Repeat this step once more.

1. Divide the dough into 6 pieces at approximately 100g each.
2. Round each dough and let it rest for 15 minutes.
3. Shape each dough into a batard or dinner roll shape and place them onto the baking tray.
4. Cover and let it rest for 25 minutes.
5. To determine if the doughs are ready to go into the oven, give the dough a light touch. If the dough bounces back with a slight indent, the doughs are ready to bake.

1. Preheat oven at 170˚C.
2. Bake for 25 minutes at 170˚C.
3. Let it cool before serving.