Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, chunky sweet potato and black sesame mini rolls. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Chunky Sweet Potato and Black Sesame Mini Rolls is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Chunky Sweet Potato and Black Sesame Mini Rolls is something that I have loved my whole life.

This is a special episode, more like a short food film. It was our first time making sweet potato rice balls to celebrate the winter solstice. And as of recently, I love roasted sweet potatoes with sesame oil, cilantro, tahini, and sesame seeds drizzled all over the place.

To begin with this recipe, we must prepare a few components. You can have chunky sweet potato and black sesame mini rolls using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chunky Sweet Potato and Black Sesame Mini Rolls:

1. Make ready 2 Sweet potatoes
2. Get 200 grams Bread (strong) flour
3. Prepare 100 grams Natural bread leavening agent or starter (sourdough starter)
4. Get 60 ml Water
5. Make ready 20 grams Butter
6. Get 10 grams Butter
7. Prepare 2 tbsp Honey
8. Take 1 tsp Salt
9. Take 1 Black sesame seeds
10. Get 1 (if using yeast)

Slowly add flour and baking powder and mix until well blended. Stir in black sesame seeds and shaved almond. Add garlic, chili powder, cumin, chipotle and Delicious Vegetarian chili I love black beans and sweet potatoes. This was such an easy dish to throw together.

Instructions to make Chunky Sweet Potato and Black Sesame Mini Rolls:

1. 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).
2. Cut the sweet potatoes into cubes and boil. (Or microwave until soft).
3. 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.
4. Use a scraper to divide into 8 sections.
5. 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.
6. 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).
7. Cut open the tops with kitchen scissors so that the potatoes can be seen.
8. Put some pieces of butter into the cut tops and bake in a 200°C oven for 20 minutes.

I didn't have chipotle powder so I. While the potatoes are roasting, saute your onion and garlic, then add in the drained black beans, and corn. Add in the roasted sweet potatoes and toss together with some honey and lime juice and minced cilantro. Sweet potatoes mixed with protein packed black beans make these extra hearty! Add the sweet potatoes, carrots, and enough water to barely cover the vegetables.

So that is going to wrap this up with this special food chunky sweet potato and black sesame mini rolls recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!