For the sweet potato rolls, first dissolve the yeast in the water for the Dampfl and mix with the flour. Cover the bowl with plastic wrap and place the dough in the refrigerator for 12 hours or preferably overnight.
Preheat the oven to 200 °C top/bottom heat or 180 °C hot air. Bake the sweet potato in it for about 45 minutes until soft. Peel, let cool and mash.
In the meantime, bring the steam back to room temperature. Mix the remaining flour with salt and sugar. Dissolve the remaining yeast in the water. Knead yeast mixture with flour, sweet potatoes and dampfl. Cover and let rise for about 60 minutes.
Remove dough and divide into about 15 equal pieces without kneading. Place on baking paper and press flat. Cover again and let rise for about 60 minutes.
In the meantime, preheat the oven with the baking tray (without dough pieces!) to 250 °C top/bottom heat. Brush the dough patties with olive oil and sprinkle with sesame seeds. Put them on the baking tray with the baking paper and bake at 200 °C for about 15 minutes.
Serve the sweet potato rolls.
Preparation Tip:
The sweet potato buns can also be used as burger buns.
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