Sourdough Sweet Potato Rolls
Ultra-soft sourdough dinner rolls, with some fun festive color and flavor from the addition of sweet potato puree. You can cook and puree your own sweet potatoes for these, or use one (15 ounce) can of sweet potato puree.Makes 15 rolls.
Servings: 12
Ingredients
- 5 tablespoons unsalted butter
- 100 grams whole milk
- 425 grams sweet potato puree (from a (15 ounce) can or homemade - see note)
- 100 grams active sourdough starter
- 1 egg
- 50 grams sugar
- 700 grams all purpose flour
- 15 grams salt
- For finishing: 2 tablespoons unsalted butter (melted); flaky salt
Directions
- Melt the butter in a large skillet over medium-low heat. Once melted, remove from heat and pour in the milk.To the bowl of a stand mixer fitted with the paddle attachment, add the sweet potato puree, starter, egg, and sugar and mix until combined. Add the butter mixture and mix until combined. Add the flour and salt and mix until no dry flour remains, scraping down the sides of the bowl as needed. Switch to the dough hook and mix on LOW speed for 8-10 minutes, until the dough begins to look smooth. Cover and let rise at room temperature until doubled in size - about 12 to 14 hours.Grease a 9 by 13-inch baking dish. Turn dough out onto a lightly floured surface. Divide into 15 pieces and shape into rolls. Arrange in a 3 by 5 grid in the baking dish. Cover and allow to rise at room temperature until significantly puffed up, about 1 ½ - 3 hours.Preheat oven to 350 degrees. Bake rolls on middle rack for 25-30 minutes, until browned to your liking and baked through. Remove from oven, brush with the melted butter, and sprinkle with salt. Fully cooled leftovers will keep in an airtight container at room temperature for up to 3 days. Reheat in the microwave wrapped in a slightly damp paper towel for optimal softness. Leftovers are SO good slathered with butter + honey for breakfast, and as the base for leftover Thanksgiving turkey sandwiches.
Notes
Sweet potato puree: You can use a 15 ounce can of sweet potato puree, or make your own using roughly 2 large sweet potatoes. Peel, chop, boil until soft, then drain and puree in a food processor until completely smooth. Weigh out 425 grams of homemade puree when making the recipe.
Tried this recipe? Pin it today!Mention @letsmakesourdough or tag #letsmakesourdough!
