Sourdough Sweet Potato Rolls
Servings: 12 rolls
Ingredients
Ingredients to make ½ cup (100g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Dough Ingredients
- 1 ½ cups (300 g) mashed sweet potatoes about 2 large sweet potatoes
- 4 tablespoons (56 g) melted butter
- ½ cup (100 g) light brown sugar
- 1 ½ teaspoons (10 g) salt
- ½ cup (120 g) milk
- 1 large egg
- ½ cup (100 g) active sourdough starter
- 4 ⅓ cups plus 2 tablespoons (540 g) all-purpose flour
Instructions
Feed your sourdough starter
- 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (Or you can mix this in the bowl you plan to mix your dough in.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Prepare sweet potatoes
- Wash the sweet potatoes and pierce the flesh with a fork in several places. Place the sweet potatoes on a microwave-safe plate along with a cup filled halfway with water. Microwave on high until the flesh is easily pierced with a fork, about 10 minutes. Once the potatoes are cool enough to handle, remove the skins and mash the flesh. I used a potato ricer to get a smooth consistency. Add the butter to the sweet potatoes and stir to melt the butter and bring down the temperature of the potatoes.
Make the Dough
- Mix the dough. To a large mixing bowl, add the active sourdough starter, milk, egg, salt, light brown sugar and mashed sweet potatoes. Use a stiff spatula to mix the ingredients until well combined. Add the flour and mix it into the wet ingredients. You may need to switch to your hands to make sure all of the dry bits left in the bowl are incorporated into the dough. Cover the dough and let rest for one hour.
Knead the dough and first rise
- Turn the dough out onto a lightly floured surface and gently knead it for about 30-60 seconds or until the dough comes together into a smooth ball.
- Place the dough back into the bowl, cover and allow it to rest at room temperature until risen 75% in size. (In my 68°F (20°C) kitchen, this takes about 8-9 hours. Adjust rising time according to your kitchens temperature. Cold temps need longer to rise, warmer temps need less time to rise.)
Second rise in fridge
- Place the bowl of dough in the fridge and let chill until ready to bake the next day. (The dough can be shaped and baked at this point if you do not wish to ferment longer in the fridge. Please note that the dough will be a little stickier to work with if it is not cold.)
Shape and final rise
- Line two baking sheets with parchment paper or a silicone baking mat.
- Divide the dough. About 3 hours before you are ready to serve the rolls, take the dough out of the fridge and turn it out onto a floured surface. Work quickly to divide the dough into 12 equal portions that weigh about 104g each.
- Shape each portion into a ball. Working with one portion at a time, use your hand to flatten the dough onto the work surface. Pull the sides of the dough into the center, turn it over and use your hands to twist the dough on the surface to form a ball. Press the ball into into a disc shape.
- Final rise. Place 6 dough balls onto each sheet, spacing them 3" apart. Cover with a clean towel and allow the dough to rest at room temperature for 2-3 hours or until the dough becomes puffy.
Bake
- Preheat your oven to 400°F (204°C). Bake one sheet of rolls at a time for 20-22 minutes. Remove from the oven and serve warm.
Nutrition Facts
Sourdough Sweet Potato Rolls
Amount Per Serving (1 roll)
Calories 295
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 55g18%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.