Do you enjoy making yummy homemade bread? If you, you must try these delicious Sweet Potato Sourdough Dinner Rolls. Your house will smell like a bakery all day as the yeastless bread rises. For dinner, you will have satisfying sweet potato sourdough bread with healthy sweet potatoes for a slightly sweet flavor!
Sweet Potato Sourdough Bread
If you are looking to make a yummy, easy sourdough recipe that your whole family will love – you will love these delicious sweet potato sourdough bread.
What is a sourdough starter?
Sourdough starters are the way people use to make bread way back when before we had commercially available yeast. With this simple method you can make your own yeast substitute with no special equipment in under a week. Starters are used in bread, pizza dough, waffles, pancakes, rolls, and our delicious sourdough crepes.
So whether you are out of yeast, looking for a natural way of cooking instead of using yeast, or looking to try something new – you will love making “wild” yeast. The substance is made from the flour’s natural bacteria, water and the wild yeast in the air around us.
If you don’t have a starter on hand, make one with a 4-cup wide mouth mason jar. Measure in 1 cup whole wheat flour and 1/2 cup filtered water. Use a fork to mix it up into a thick paste (like peanut butter). Cover with damp towel or plastic wrap and let it sit on the counter (70-80 degrees) for 2 days. Discard half the starter; add 1 cup bread flour and 1/2 cup filtered water to the remaining starter in the mason jar. Cover for another day. Now twice a day for the next 3 days (am & pm) discard all but 1/2 cup of starter; add 1 cup bread flour and 1/2 cup filtered water. Now take 1 tablespoon from the top (without stirring) and put in glass of water – if it floats you are ready, if not feed it another couple days. Hint: If you need a break – put the mix in the refrigerator Use 1/3 cup starter to make bread. Store remaining starter in the fridge in sterile mason jar – make sure to feed it every week.
If it smells bad, start over you may have a contaminated jar. It should smell sweet =)
Now that you know how to make a starter, you will need one to make these super yummy and satisfying Sweet Potato Sourdough Dinner Rolls! This is such an easy sourdough rolls no yeast recipe your whole family will crave!
Now you can use a small 16 oz can of sweet potatoes or you can prepare 2 medium sweet potatoes by roasting them in a 400 degree oven for about 25 minutes. Then puree the cooked sweet potato (mash by hand or use a food processor) and let cool. This is such an easy sweet potato recipe to sneak in this good for you vegetable!
In a large bowl, whisk up your flour, salt, cinnamon, and nutmeg. Then, in a medium bowl, whisk together your cooled sweet potato, eggs, milk, melted butter and sourdough starter. Add the wet ingredients to the dry ingredients and mix until well combined. I use my hands to mix. It will be a soft, wet dough.
Once the dough is combined, cover your bowl with plastic wrap, foil, or a warm towel and leave it on the counter in a warm place for 3 hours.
If you need a warm place, you can set it in a warm oven. Just make sure the oven is off and no hotter than 150 F as you don’t’ want to actually bake the bread at this point!
Once dough has doubled in size, using a little water on your hands perform one set of folds. Take a side of the dough and gently pull it over the middle of the dough ball. I then move counter clockwise and perform 3 more folds until I have moved the bowl in a circle. Let the dough sit covered for 1 hour in a warm place.
Sourdough Rolls from Starter
Scrape dough out onto a clean, floured counter and fold the bottom of the dough up to the middle. Fold the two sides in and the top of the dough over the dough to form a dough ball. Using your hands, form your dough into a smooth ball. Cover the dough where it is with your bowl for 30 minutes to let it rest.
Sourdough Dinner Rolls
We are nearing the finish line. Spray your dish with non-stick spray and set aside. Make sure your oven is set to 375 degrees.
You should now have a nice soft ball of dough, using a bench scraper, a knife, or your hands – split your dough in half and then in half again, keep going until you have around 18 little pieces of dough.
Shape the dough into little dough balls and place them into your prepared baking dish. Make sure you leave a little space for the rolls to proof. Once all of the dough is in your dish, cover the dish with plastic wrap or a clean towel for 1 last hour in a warm area. This is your last rise!
Sourdough Rolls Recipe
Once the rolls are doubled, brush with your reserved 2 tablespoons of butter and sprinkle with a little sea salt. Place the rolls into a 375 degree oven for 20-25 minutes.
Sourdough Dinner Rolls
Here are your sourdough dinner rolls fresh from the oven – they smell so good!
These delicious and satisfying sourdough bread rolls make take time to rise, but they don’t need much babysitting which makes them easy for busy moms to whip up throughout the day! Or make them on a rainy Saturday for a delicious dinner roll your whole family will go nuts over!
Serve with butter and enjoy!
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Sweet Potato Sourdough Rolls
1 cup pureed sweet potato1 cup sourdough starter (good use for sourdough discard)1 cup milk (or almond milk)2 eggs5 cups of half wheat/ half white flour1/4 cup melted butter plus 2 tablespoons1/4 cup maple syrup1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/2 teaspoon salt
- In a 400 degree oven roast 2 medium sweet potatoes for about 25 minutes. Puree cooked sweet potato and let cool.In a large bowl, whisk up your flour, salt, cinnamon, and nutmeg.In a medium bowl whisk together your cooled sweet potato, eggs, milk, melted butter and sourdough starter.Add the wet ingredients to the dry ingredients and mix until well combined. I use my hands to mix. It will be a soft, wet dough. Once the dough is combined, cover bowl and leave on the counter in a warm place for 3 hours.Now that the dough has doubled in size, use a little water on your hands and perform one set of folds. Take a side of the dough and gently pull it over the middle of the dough ball. I then move counter clockwise and perform 3 more folds until I have moved the bowl in a circle.- Let dough sit covered for 1 hour in a warm place.Scrape dough out onto a clean, floured counter and fold the bottom of the dough up to the middle. Fold the two sides in and the top of the dough over the dough to form a dough ball. Using your hands, form your dough into a smooth ball. Cover the dough where it is with your bowl for 30 minutes to let it rest.Spray your dish with non-stick spray and set aside. Make sure your oven is set to 375 degrees.Now that you have a nice soft ball of dough, using a bench scraper (or knife) to split your dough in half and then in half again, keep going until you have around 18 little pieces of dough. Shape the dough into little dough balls and place them into your prepared baking dish. Make sure you leave a little space for the rolls to proof. Once all of the dough is in your dish, cover the dish with plastic wrap or a clean towel for 1 last hour in a warm area. This is your last rise!With your newly doubled rolls, brush them with your reserved 2 tablespoons of butter and sprinkle with a little sea salt. Place the rolls into a 375 degree oven for 20-25 minutes. Serve warm