Sweet potato and pumpkin seed rolls

Put the flours, yeast, salt, grated sweet potato, vinegar and 130g warm water in a bowl (or freestanding mixer with dough hook) and mix briefly to combine. Cover and leave for 30 minutes to allow the wholemeal flour to start breaking down. Add the pumpkin seeds and feta; knead until the dough is smooth and elastic (about 5 minutes in a mixer on medium speed or 10 minutes by hand). Put the dough in an oiled mixing bowl. Cover with cling film or a tea towel; allow to rise until doubled in size (1 hour-1 hour 30 minutes at room temperature).

When the dough has risen, divide into 6 equal portions (I weigh the dough then divide it by 6 to work out much each should be). With floured hands, shape each into a neat ball (flatten the dough slightly, then bring the edges into the centre and roll into a tight ball – see page 95 for a step-by-step guide). Line a baking tray with baking parchment then arrange the dough balls on it, smooth side up, leaving 4cm between each. Cover loosely with cling film or a tea towel and allow to rise until doubled in size (about 1 hour at room temperature).

Preheat the oven to 220˚C, gas mark 7. When the rolls have doubled in size, glaze them with the beaten egg and sprinkle with some pumpkin seeds. Bake for 15 minutes, until risen and golden brown. Allow to cool for at least 20 minutes before digging in.