Japanese Sweet Potato Bread Roll

Prepare the ingredients, steam the sweet potatoes in advance and mash them into a puree.

Put all ingredients except butter into the bread pan.

Start the dough kneading program, and after forming a dough, add the softened butter.

Continue kneading until the dough forms a glove-like membrane, thin yet elastic, with holes that have no jagged edges, then shape it smoothly and let it ferment until it doubles in size.

Once fermentation is complete, transfer to the work surface and press down to release the air.

Divide into 8 portions and roll each into a ball.

Take a piece of dough and roll it out, stretch it, and shape it into the form of a cow's tongue.

Fold both sides toward the center.

Roll both ends toward the middle.

Place everything in a baking tray, put it in the oven at 45 degrees, let it undergo a second fermentation for 30 minutes, and place a bowl of hot water at the bottom of the oven to increase humidity.

After the second fermentation is done, sift on dry flour, then score a cross with a knife.

Place in a preheated oven with both top and bottom heat, bake at 180 degrees for 30 minutes.

The chubby and cute sweet potato bread roll is ready.

Super soft and fibrous, fluffy and sweet.

Finished product picture!

Finished product picture!