Purple sweet potato rolls

According to the general bread making method, knead the dough ingredients into a ball, knead until the dough expands and the film can be pulled out, cover with plastic wrap, and ferment for the first time at room temperature (about 1 hour). Ferment until the size has doubled. Press out the air from the fermented dough with your hands.

Divide the dough into 6 portions, roll into rounds, and let rise at room temperature for 15 minutes.

Divide the purple sweet potato filling into 6 portions and roll into balls. Take a small dough and flatten it. Put a piece of purple potato filling and wrap it up.

Place the dough wrapped with purple sweet potato filling with the seam facing down, flatten the dough, and use a rolling pin to roll it out into an oval shape.

Make 4-5 cuts in the dough as shown. Cut through the dough, but don't cut off the head or tail.

Make 4-5 cuts in the dough as shown. Cut through the dough, but don't cut off the head or tail.

Cut the dough and pinch both ends. Tie the twisted dough into a single knot and the shaping process is complete. Place the entire dough on the baking sheet and let the dough rise for the second time.

Cut the dough and pinch both ends. Tie the twisted dough into a single knot and the shaping process is complete. Place the entire dough on the baking sheet and let the dough rise for the second time.

After the dough has doubled in size, brush a layer of egg wash on the surface of the fermented dough, sprinkle with some white sesame seeds for decoration, put it in a preheated oven at 175°C, and bake for 13-15 minutes, until the surface is golden brown.

After the dough has doubled in size, brush a layer of egg wash on the surface of the fermented dough, sprinkle with some white sesame seeds for decoration, put it in a preheated oven at 175°C, and bake for 13-15 minutes, until the surface is golden brown.

Finished product

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