Prepare all the bread ingredients into the bread maker, and start it on the bread dough making course! Do so up to the first rise.
Prepare about 25-30 g of the sweet potato paste for each roll.
There may be times when it hasn't risen enough even after the first rise has ended depending on the temperature. Do the finger test. The photo shows it after rising for an additional 20 minutes.
Sprinkle a surface with flour, take out the dough, and deflate the dough. Then divide equally into 14 40 g portions. Cover with a wet cloth and let rest.
Gently press down on the dough and spread it out into a circle, place the sweet potato an paste in the center, pinch the four corners, and seal it.
Place the seam facing downwards, and shape a long potato shape. Cover with a wet cloth and let rise for a second time (for about 30 minutes at 35℃).
Coat the bread with milk, sprinkle with black sesame, and sprinkle with cinnamon powder if you like.
Bake in the oven at 180℃ for 10-12 minutes. In order for it to bake evenly, flip them over on the pan after 10 minutes has passed).
Sweet potato paste: Mix in 400 g (before cooking) sweet potato, sugar, honey, and 40 g of butter. It is best to mix in mashed sweet potato while it's still hot.
Story Behind this Recipe
This is my favorite bread that I've been making for many years.
The dough is soft. Use 190 ml water and dust your workspace with a little flour if it's difficult to handle. Pinch the seam tightly after filling the dough with the paste. If the paste is soft, it may leak out. Add in as much as you like (the photo shows 25 g x 14 = 350 g).