Prepare Sweet Potato Filling:

• Option 1: Cook Japanese sweet potatoes in the oven or rice cooker. If using a rice cooker, microwave for 1 minute to remove some of the moisture. Set aside to cool completely. Divide into 35-40 gram portions.
• Option 2: Dice the sweet potato into 1 cm chunks. Soak in water for 5 minutes. Drain and add to a pan over medium low heat. Add the water, cover and cook for about 5 minutes, until just fork tender. Remove the lid and add honey and sugar. Cook until the sugar thickens. Transfer to another bowl and allow it to fully cool. 

1. Make the dough: Prepare one batch of salt bread dough. I used the egg version but you can also use the semi hard or hard crust version! 
2. Prepare Pan: Rub ~7 g butter per roll about 2.5 inches apart onto a non-stick pan in an oval shape where each dough piece will sit.
3. Shape Dough: Roll each rested pre-shaped dough into a long teardrop (~35–40 cm). 
4. Add Fillings: Place 1 piece of butter at the wide base of the dough and roll once to seal. Add 1 piece of cheese and your sweet potato filling along the base.
5. Roll & Seal: Roll down tightly and firmly. Press tip into the dough to seal and pinch left/right sides closed. Repeat for all rolls.
6. Proof: Cover and proof at 27–30°C for 50–70 minutes, until doubled in size.
7. Bake: Preheat oven to 450°F (230°C). Uncover rolls, lightly mist with water, and sprinkle with salt. Place pan in oven, and spray the oven walls about 15 times. Then immediately reduce heat to 200°C (392°F). Bake 12–14 minutes until tops are deeply golden.
8. Finish: Remove from oven and brush with melted butter while hot. Serve warm and enjoy!