Heat the sweet potato and mash. If you heat it in the microwave oven, add some water or milk to make it less dry.
Put the ingredients into a bread maker. You can also knead by hand. When you're done kneading leave to rise for 30 to 40 minutes.
When the dough has expanded to about 5 times its original size, place it on a board dusted with a little flour. Fold about three times while removing the gas and shape into a flat circle.
Divide from the center into long triangular shapes like in the picture. I divided it into 16 triangles.
Use the palm of your hand to flatten slightly into teardrop-like shapes. Roll up from the right edge and firmly press the edge down to fix in place.
16 crescents will fit perfectly onto a 30 cm x30 cm baking tray. Place a damp cloth over the rolls and leave for 30 ~ 40 minutes. Again, leave to rise until they have expanded about 1.5 times in size.
Bake for 20 minutes at 180°C. Soft and fluffy.
If you are using purple sweet potato flour, add 10 g cake flour＋20 g purple sweet potato flour to the bread maker.
It will turn out to be this vivid purple.
You can make round rolls or crescent rolls like in the picture.
The result is a lovely purple-colored roll. You can't taste the sweet potato but that vegetable-sweetness is tangible.
This is using round rolls arranged in a ring shape. Light and fluffy bread that you tear apart to eat.
Story Behind this Recipe
I wanted to use seasonal ingredients to make bread so I gave my best shot at creating this with sweet potato.
The rising process is variable so it's best to watch and judge by the dough's expansion. If you want to glaze the tops of the rolls, brush with an egg mixture before baking.