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 dinner rolls with healthy sweet potatoes for sweet flavor!
Course bread, Main Course
Keyword bread recipe
Prep Time 30minutes
Cook Time 19minutes
Total Time 6hours17minutes
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