Chunky Sweet Potato and Black Sesame Mini Rolls
Chunky Sweet Potato and Black Sesame Mini Rolls

Hello everybody, it is Jim, welcome to our recipe page. 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 am going to make it a bit tasty. This is gonna smell and look delicious.

Chunky Sweet Potato and Black Sesame Mini Rolls is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Chunky Sweet Potato and Black Sesame Mini Rolls is something which I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Chunky Sweet Potato and Black Sesame Mini Rolls. This recipe uses a lot of sweet potatoes when they are in season. I used a homemade bread leavening agent or starter, but if you use dry yeast, I think you should need a bit less than a teaspoon.

To begin with this 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 2 Sweet potatoes
  2. Make ready 200 grams Bread (strong) flour
  3. Take 100 grams Natural bread leavening agent or starter (sourdough starter)
  4. Get 60 ml Water
  5. Get 20 grams Butter
  6. Get 10 grams Butter
  7. Make ready 2 tbsp Honey
  8. Get 1 tsp Salt
  9. Get 1 Black sesame seeds
  10. Get 1 (if using yeast)

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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.

Apple, Sweet Potato and Bacon Turnovers Savory Simple. maple syrup, sweet. Pavlova with Poached Strawberries and Honey Lavender Cream. Apple Mousse Cake with Apple Jelly and Puff Pastry. Orange Chiffon Cake with Lemon Curd. Banh Cam or Banh Ran is a deep-fried Vietnamese dessert with a sweet mung bean paste, sometimes with shredded coconuts.

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