These Sourdough Sweet Potato Rolls will be the highlight of your Thanksgiving table! They are incredibly light and fluffy, with a hint of sweetness and a lovely orange hue from the sweet potato. Making these sweet potato rolls with active starter gives them that slight sourdough tang we all love.
During the holidays, many will find themselves feasting on all the family’s favorite recipes. But even with a plate full of delicious food, there is always room for bread, especially for these Sourdough Sweet Potato Rolls!
My Soft and Fluffy Dinner Rolls got a “sweet” upgrade! Still just as soft and pillowy as before, but now made with sweet potatoes.
Why add sweet potatoes to your dough? Because it’s absolutely delicious!
Sweet potato puree not only brings extra moisture to the dough, making it super fluffy and chewy, but it also gives the rolls a hint of sweetness and a beautiful orange tone.
These rolls will have your taste buds singing. The outside gets the tiniest bit crisp, while the center stays incredibly soft and chewy. No hard, dense rolls here!
Plus, since this recipe uses an active sourdough starter, each bite has a slight sourdough tang that we all love. They are so good, you might as well bake a double batch because they will be the highlight of your feast!
As if these Sourdough Sweet Potato Rolls couldn’t get any better, this recipe is a same-day bake! Mix the dough in the morning and bake them fresh before dinner for fresh rolls out of the oven.
Sourdough Sweet Potato Rolls are the perfect addition to any dinner table or holiday meal.
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Why You’ll Love This Recipe:
Bake same-day recipe:
This sourdough recipe has a shorter fermentation, which allows you to mix the dough in the morning and bake the rolls fresh before dinner is served.
Easy Recipe:
With the help of a stand mixer, this dough is easy to whip together and makes kneading a breeze.
Great recipe for leftovers:
If you find yourself with a surplus of leftover mashed sweet potatoes, put them to good use and make these soft Sourdough Sweet Potato Rolls.
Or serve leftover ham or turkey on these rolls. They make for the perfect sliders!
Ingredients
Sweet Potatoes
Milk
Butter
Active Sourdough Starter
Light Brown Sugar
Egg
Bread Flour
Salt
Supplies
Immersion Blender (optional)
Spatula
9×13 glass baking dish or cast iron skillet
Bench Scraper (optional)
Sample Same-Day Baking Schedule
9:00 am: Make the Dough
10:15 am: Knead
10:30 am: First Rise
1:30 pm: Shape
2 pm: Second Rise
4 pm: Bake
HOW TO MAKE SOURDOUGH DINNER ROLLS:
PREPARE THE SWEET POTATOES:
The first step in this recipe is to prepare the sweet potato puree.
*Stick to preparing homemade sweet potato puree. Canned puree has a higher moisture content, which can affect the texture of these rolls.
Prick the sweet potatoes all over with a fork. To keep the sweet potato from drying out, I like to wrap it with a wet paper towel or put a cup of water in the microwave.
Place the sweet potato on a microwave-safe plate and microwave for at least 5 minutes. Continue to cook until it is tender to the touch and a knife glides smoothly through the center.
Cool slightly.
Scoop the flesh and add to a small bowl. Discard the skin.
You have a few options on how to puree. You can mash by hand with a fork, use a potato ricer, or my favorite, use an immersion blender. Whichever you choose, mash very well until there are no lumps remaining.
Add the butter and mix until silky smooth.
MAKE THE DOUGH:
Heat the milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot, it can kill the sourdough starter. Cool slightly before adding to the dough.
Meanwhile, add the bubbly sourdough starter, egg, and brown sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk.
To the wet ingredients, add the sweet potato puree and mix until incorporated.
Finally, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients. Then, continue to mix on low for 1-2 minutes.
The dough will look thick and dense. Cover the top of the bowl with a plastic bag, a clean towel, or what I like to use – a shower cap, and allow the dough to rest for 1 hour. This allows the gluten to rest and the dough to soak in the extra moisture before kneading.
KNEAD:
After 1 hour, remove the cover and knead the dough in the stand mixer with the dough hook attachment for 10 – 15 minutes.
You’ll know the dough has been kneaded thoroughly when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, be tacky to the touch, and it will pass the windowpane test.
This means that when you stretch a small piece of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
Remove the dough and place it in a lightly oiled bowl. I like to use butter or olive oil. Cover it again.
BULK FERMENTATION:
Place the dough in a warm place in your kitchen. The first proof should last about 3-4 hours.
The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a cold kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
A warm spot may be on top of your refrigerator, in a cabinet, or in the oven with the light on.
SHAPE:
Once the dough ball has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
With a bench knife or serrated knife, cut the dough into 14-16 equal triangle pieces. You can weigh them for consistency, each should be about 63g or so, or eyeball it and call it a day.
Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, smooth ball. Repeat until all the rolls are shaped.
Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the large baking dish, cover them with a damp towel, and let the dough rest for its second rise.
The final rise can take about 1-2 hours. You will know the final proof is complete when the dough balls have grown in size and look puffy.
BAKE:
Heat oven to 350 degrees f.
In a small bowl, whisk together an egg and a splash of milk.
Using a pastry brush, brush the top of the rolls with the egg wash. This helps them get that lovely golden brown color.
Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. Completely cooked rolls will have an internal temperature is 190 degrees f.
Remove the rolls from the oven and top with more butter for an extra shiny finish.
Serve the Sourdough Sweet Potato Rolls warm or at room temperature.
How to Serve
Sourdough Sweet Potato Rolls are best served fresh from the oven. Slice in half and spread a generous slab of quality butter for a heavenly bite. Drizzle with some local honey for a touch of sweetness. They would also be scrumptious with some whipped cinnamon butter!
How to Store
Once the rolls are fully cooled, place them in an airtight container or plastic storage bag. They will keep for 2-3 days at room temperature.
To reheat, place rolls on a baking tray and cover tightly with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until warmed through.
These sweet potato rolls freeze well, too! Once cooled, store them in a zip-lock bag and freeze. To thaw, remove from the freezer and bring to room temperature before serving.
FAQs:
Do I have to use bread flour?
I highly suggest using bread flour for this recipe because it has a higher gluten content. This gives the dough extra strength and elasticity, which will give your rolls the best rise and an ultimate cloud-like bite. You can substitute with all-purpose flour, but the texture may be more flat and dense.
Can you substitute pumpkin puree in place of the sweet potato?
I have not tested this, but I would lean towards saying no to pumpkin puree or sweet potato puree. This is because canned purees have more moisture than homemade, which can alter the texture of these rolls.
I also do not recommend swapping in a different type of potato like russet or purple sweet potato because again, the moisture content is much different.
What’s the best way to reheat Sourdough Sweet Potato Rolls?
To reheat, place rolls on a baking tray and cover tightly with foil. Bake in a preheated 350°F oven for 10-15 minutes.
Happy baking!
More Sourdough Bread Recipes Like This:
Soft and Fluffy Sourdough Dinner Roll Recipe
Soft Sourdough Sweet Potato Dinner Rolls Recipe
These Sourdough Sweet Potato Rolls will be the highlight of your Thanksgiving table! They are incredibly light and fluffy, with a hint of sweetness and a lovely orange hue from the sweet potato. Making these sweet potato rolls with active starter gives them that slight sourdough tang we all love.
Ingredients
- 1/2 cup (150g) sweet potato (1 medium)
- 4 Tablespoons (50g) butter
- 1 cup (200g) active sourdough starter
- 4 Tablespoons (50g) light brown sugar
- 1 egg, room temperature
- 1/2 cup (120ml) milk, warmed
- 3 3/4 cup (450g) bread flour
- 1 1/2 teaspoons (10g) salt
Instructions
HOW TO MAKE SOURDOUGH DINNER ROLLS:
PREPARE THE SWEET POTATOES:
1. The first step is to prepare the sweet potato puree.
*Stick to preparing homemade sweet potato puree. Canned puree has a higher moisture content, which can affect the texture of these rolls.
2. Prick the sweet potatoes all over with a fork. To keep the sweet potato from drying out, I like to wrap it with a wet paper towel or put a cup of water in the microwave.
3. Place the sweet potato on a microwave-safe plate and microwave for at least 5 minutes. Continue to cook until it is tender to the touch and a knife glides smoothly through the center.
4. Cool slightly.
5. Scoop the flesh and add to a small bowl. Discard the skin.
6. You have a few options on how to puree. You can mash by hand with a fork, use a potato ricer, or my favorite, use an immersion blender. Whichever you choose, mash very well until there are no lumps remaining.
7. Add the butter and mix until silky smooth.
MAKE THE DOUGH
8. Heat the milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot, it can kill the sourdough starter. Cool slightly before adding to the dough.
9. Meanwhile, add the bubbly sourdough starter, egg, and brown sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk.
10. To the wet ingredients, add the sweet potato puree and mix until incorporated.
11. Finally, add the flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients. Then, continue to mix on low for 1-2 minutes.
12. The dough will look thick and dense. Cover the top of the bowl with a plastic bag, a clean towel, or what I like to use – a shower cap, and allow the dough to rest for 1 hour. This allows the gluten to rest and the dough to soak in the extra moisture before kneading.
KNEAD:
13. After 1 hour, remove the cover and knead the dough in the stand mixer with the dough hook attachment for 10 – 15 minutes.
14. You’ll know the dough has been kneaded thoroughly when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, is tacky to the tough, and it will pass the windowpane test.
Window Pane Test: This means when you stretch a small piece of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
15. Remove the dough and place it in a lightly oiled bowl. I like to use butter or olive oil. Cover it again.
BULK FERMENTATION:
16. Place the dough in a warm place in your kitchen. The first proof should last about 3-4 hours.
The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a cold kitchen, like mine, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
17. A warm spot may be on top of your refrigerator, in a cabinet, or in the oven with the light on.
SHAPE:
18. Once the dough ball has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
19. With a bench knife or serrated knife, cut the dough into 14-16 equal triangle pieces. You can weigh them for consistency, each should be about 63g or so, or eyeball it and call it a day.
20. Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, smooth ball. Repeat until all the rolls are shaped.
21. Lightly grease a 9×13 baking dish, round pan, or cast iron skillet. Place the shaped rolls into the large baking dish, cover them with a damp towel, and let the dough rest for its second rise.
22. The final rise can take about 1-2 hours. You will know the final proof is complete when the dough balls have grown and look puffy.
BAKE:
23. Heat oven to 350 degrees f.
24. In a small bowl, whisk together an egg and a splash of milk.
25. Using a pastry brush, brush the top of the rolls with the egg wash. This helps them get that lovely golden brown color.
26. Bake for 30-35 minutes or until the homemade sourdough rolls are golden brown. Completely cooked rolls will have an internal temperature is 190 degrees f.
27. Remove the rolls from the oven and top with more butter for an extra shiny finish.
28. Serve the sourdough rolls warm or at room temperature.
Notes
- I highly suggest using bread flour for this recipe because it has a higher gluten content. This gives the dough extra strength and elasticity, which will give your rolls the best rise and an ultimate cloud-like bite. You can substitute with all-purpose flour, but the texture may be more flat and dense.
- I have not tested this, but I would lean towards saying no to no pumpkin puree or sweet potato puree. This is because canned purees have more moisture than homemade, which can alter the texture of these rolls.
- I also do not recommend swapping in a different type of potato like russet or purple sweet potato because again, the moisture content is much different.
Store: Once the rolls are fully cooled, place them in an airtight container or plastic storage bag. They will keep for 2-3 days at room temperature.
Reheat: Place rolls on a baking tray and cover tightly with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until warmed through.
Freeze: Store them in a zip-lock bag and freeze them for up to 3 months. To thaw, remove from the freezer and thaw at room temperature.
I would love to try this recipe could I do a cold ferment and then shape and let rise and bake? Thanks
I have not tested this recipe while doing a cold ferment, but I have bulk fermented at room temperature, shaped the rolls and then placed them in the fridge overnight. Pull them out for the second rise and then bake the next day!