Simple Way to Prepare Speedy Chunky Sweet Potato and Black Sesame Mini Rolls

Chunky Sweet Potato and Black Sesame Mini Rolls.

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, chunky sweet potato and black sesame mini rolls. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Chunky Sweet Potato and Black Sesame Mini Rolls is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Chunky Sweet Potato and Black Sesame Mini Rolls is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook chunky sweet potato and black sesame mini rolls using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chunky Sweet Potato and Black Sesame Mini Rolls:

1. {Get of Sweet potatoes.
2. {Make ready of Bread (strong) flour.
3. {Prepare of Natural bread leavening agent or starter (sourdough starter).
4. {Take of Water.
5. {Take of Butter.
6. {Prepare of Butter.
7. {Make ready of Honey.
8. {Make ready of Salt.
9. {Make ready of Black sesame seeds.
10. {Make ready of (if using yeast).

Steps to make Chunky Sweet Potato and Black Sesame Mini Rolls:

1. Put the flour, bread starter or leaven, 20g of butter, honey, salt, and black sesame seeds into a bowl. Add water while stirring. Knead the dough for 10-15 minutes until it comes together as a lump. Cover with plastic wrap and let it rise at room temperature until double in size for the first rising (about 6-8 hours)..
2. Cut the sweet potatoes into cubes and boil. (Or microwave until soft)..
3. If the dough does not bounce back when you push your finger in, the rising is finished. It will rise to about 2x the original size. Depending on the temperature, the amount of time it takes to rise will change. It can also be done in the microwave by using the bread proofing function if you're in a rush. Just check on the dough occasionally and once it doubles in size, it's finished..
4. Use a scraper to divide into 8 sections..
5. Roll each section into small balls and let the dough sit for 15 minutes. Sandwich between two layers of damp cloth to prevent the dough from drying out..
6. Flatten out the dough, place the cooked sweet potato in the centers, and wrap the dough around it. Place the filled rolls the seam side down. Cover a baking sheet with parchment paper and place the dough on it for the second rising (about 60 minutes)..
7. Cut open the tops with kitchen scissors so that the potatoes can be seen..
8. Put some pieces of butter into the cut tops and bake in a 200°C oven for 20 minutes..
9. .

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