Sweet Potato Brotchen Bread Rolls - sweet potatoes

Method

• Peel and cut sweet potatoes into chunks.
• Steam for about 10-15 minutes until soft and mashable.
• In a large bowl, add the steamed sweet potates, butter/oil and salt.
• Mash well with a fork.
• Add the rye flour, bread flour and yeast to the bowl.
• Pour over about 100 ml water and mix with your hands.
• If it's still a little dry and crumbly, add more water until the dough is moist.
• Squeeze and knead the dough together with your hands until it's not longer floury.
• Remove to a floured working surface.
• Knead the dough until smooth, about 10-15 minutes.
• It will be a little 'grainier' and tough than regular bread dough because of the sweet potatoes.
• If using sesame seeds, put them into a large bowl and then add the kneaded dough to the bowl.
• Knead the dough in the bowl until the sesame seeds are worked in.
• Place dough in a medium bowl and cover with plastic wrap.
• Place in refrigerator and let slowly rise for 9 hours.
• After 9 hours the dough will be about doubled!
• Dived into 8 equal pieces.
• Form each piece into a round bread roll by folding over the edges to the center and pressing the folds to seal.
• The other side should be nice and round & smooth.
• Dust each roll with rye flour.
• I put some rye flour in a small bowl and then roll the rolls around in it.
• Arrange the dusted rolls on a baking sheet and lightly cover with a tea towel.
• Let rise for 45 minutes to 1 hour.
• Meanwhile preheat the oven to 230C/450F (if possible, prepare to bake with steam too)
• Right before putting in the oven, make a cut across the center of each roll.
• Put in the oven, and bake 230C/450F with steam for 10 minutes.
• Then release the steam, lower temperature to 200C/400F and bake for another 10 minutes [Total baking time = 20 minutes]
• Remove from oven and let cool on a rack.
• Enjoy!