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1
Put the flour, bread starter or leaven, 20g of butter, honey, salt, and black sesame seeds into a bowl.
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2
Add water while stirring.
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3
Knead the dough for 10-15 minutes until it comes together as a lump.
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4
Cover with plastic wrap and let it rise at room temperature until double in size for the first rising (about 6-8 hours).
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5
Cut the sweet potatoes into cubes and boil.
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6
(Or microwave until soft).
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7
If the dough does not bounce back when you push your finger in, the rising is finished.
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8
It will rise to about 2x the original size.
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9
Depending on the temperature, the amount of time it takes to rise will change.
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10
It can also be done in the microwave by using the bread proofing function if you're in a rush.
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11
Just check on the dough occasionally and once it doubles in size, it's finished.
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12
Use a scraper to divide into 8 sections.
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13
Roll each section into small balls and let the dough sit for 15 minutes.
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14
Sandwich between two layers of damp cloth to prevent the dough from drying out.
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15
Flatten out the dough, place the cooked sweet potato in the centers, and wrap the dough around it.
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16
Place the filled rolls the seam side down.
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17
Cover a baking sheet with parchment paper and place the dough on it for the second rising (about 60 minutes).
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18
Cut open the tops with kitchen scissors so that the potatoes can be seen.
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19
Put some pieces of butter into the cut tops and bake in a 200C oven for 20 minutes.
