Purple sweet potato rolls

Add high-gluten and low-gluten flour to salt, fine sugar, and eggs and mix well. Use warm water to dry the yeast and add it to the flour. Knead it into a dough. After kneading for 20 minutes, add softened butter and continue kneading until a little film can be pulled out. I kneaded for an hour. Cover with plastic wrap and ferment for the first time. After it has doubled in size, take it out and knead it to create bubbles, then divide it into six equal parts.

Peel the purple sweet potato and put it in a steamer, steam it for 20 to 30 minutes, crush it, add an appropriate amount of sugar and milk and mix it into a filling that is not wet but not dry and can be kneaded into a ball.

After dividing the dough into six equal parts, let it rest for fifteen minutes to relax

Divide the purple sweet potato filling into six equal portions.

Wrap the dough with filling.

With the edge facing down, use a rolling pin to roll it into a long round shape

Use a knife to score four lines on the top. Do not cut the front and back. Cut the top and bottom to the bottom. Roll out the filling thinly.

Pinch it up, twist it with your left and right hands in opposite directions, and then roll it into a buckle shape.

For the second fermentation, use the oven fermentation function, 30 minutes, middle layer, 30-40 degrees. After it has doubled in size, coat it with egg wash, sprinkle some almond slices on top, and preheat the middle rack of the oven to 175 degrees for about 15 minutes

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