Chunky Sweet Potato and Black Sesame Mini Rolls. This classic sweet potato casserole is spiced with traditional Fall spices and topped with a pecan crumble plus gooey marshmallows! Pour the sweet potatoes and glaze into the dish. Then put the cover on and bake for twenty minutes. (You can use foil, but this photo is to emphasize that you bake it COVERED for The first time I made this I just used black sesame seeds, but I liked the mixture of white and black sesame seeds better.
This can be a finicky process. Did you like this Sweet Potato And Black Sesame Pound Cake Recipe? Are there changes you made that you would like to share? You can cook Chunky Sweet Potato and Black Sesame Mini Rolls using 10 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Chunky Sweet Potato and Black Sesame Mini Rolls
- Prepare 2 of Sweet potatoes.
- It’s 200 grams of Bread (strong) flour.
- You need 100 grams of Natural bread leavening agent or starter (sourdough starter).
- Prepare 60 ml of Water.
- You need 20 grams of Butter.
- You need 10 grams of Butter.
- It’s 2 tbsp of Honey.
- You need 1 tsp of Salt.
- Prepare 1 of Black sesame seeds.
- Prepare 1 of (if using yeast).
Add eggs and sweet potato mixture and continue mixing. Slowly add flour and baking powder and mix until well blended. Stir in black sesame seeds and shaved almond. Once the sweet potato is done, cut it lengthwise about halfway through to create a pocket.
Chunky Sweet Potato and Black Sesame Mini Rolls step by step
- 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)..
- Cut the sweet potatoes into cubes and boil. (Or microwave until soft)..
- 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..
- Use a scraper to divide into 8 sections..
- 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..
- 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)..
- Cut open the tops with kitchen scissors so that the potatoes can be seen..
- Put some pieces of butter into the cut tops and bake in a 200°C oven for 20 minutes..
- .
Add avocado, daikon, cucumber, and cilantro. MINI SWEET POTATO CASSEROLE Like this recipe? Pin it to your SIDE DISH pinboard! This is a family favorite and it wouldn't be Thanksgiving if it wasn't on the menu. Usually, it is made in a casserole dish but to fancy things up a little this year I am making mini.
