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1
Peel and cut sweet potatoes into chunks.
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2
Steam for about 10-15 minutes until soft and mashable.
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3
In a large bowl, add the steamed sweet potates, butter/oil and salt.
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4
Mash well with a fork.
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5
Add the rye flour, bread flour and yeast to the bowl.
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6
Pour over about 100 ml water and mix with your hands.
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7
If it's still a little dry and crumbly, add more water until the dough is moist.
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8
Squeeze and knead the dough together with your hands until it's not longer floury.
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9
Remove to a floured working surface.
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10
Knead the dough until smooth, about 10-15 minutes.
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11
It will be a little 'grainier' and tough than regular bread dough because of the sweet potatoes.
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12
If using sesame seeds, put them into a large bowl and then add the kneaded dough to the bowl.
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13
Knead the dough in the bowl until the sesame seeds are worked in.
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14
Place dough in a medium bowl and cover with plastic wrap.
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15
Place in refrigerator and let slowly rise for 9 hours.
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16
After 9 hours the dough will be about doubled!
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17
Dived into 8 equal pieces.
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18
Form each piece into a round bread roll by folding over the edges to the center and pressing the folds to seal.
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19
The other side should be nice and round & smooth.
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20
Dust each roll with rye flour.
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21
I put some rye flour in a small bowl and then roll the rolls around in it.
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22
Arrange the dusted rolls on a baking sheet and lightly cover with a tea towel.
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23
Let rise for 45 minutes to 1 hour.
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24
Meanwhile preheat the oven to 230C/450F (if possible, prepare to bake with steam too)
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25
Right before putting in the oven, make a cut across the center of each roll.
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26
Put in the oven, and bake 230C/450F with steam for 10 minutes.
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27
Then release the steam, lower temperature to 200C/400F and bake for another 10 minutes [Total baking time = 20 minutes]
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28
Remove from oven and let cool on a rack.
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29
Enjoy!
