Soft Sourdough Sweet Potato Dinner Rolls Recipe
This post may contain affiliate links. Please read our disclosure policy.
My Sourdough Sweet Potato Dinner Rolls are soft, fluffy, and lightly sweet with just a hint of sourdough tang. I love this same-day 100% sourdough roll recipe and I just can’t get over the beautiful color! Just like my Sourdough Discard Mashed Potato Dinner Rolls, the sweet potato purée keeps every roll tender and moist, while a little brown sugar adds the perfect touch of sweetness.
These are such a cozy addition to Thanksgiving dinner or any holiday table, especially served warm with plenty of butter. For a more traditional option, try my Soft and Fluffy Sourdough Dinner Rolls next or if you’re in a hurry, you’ll love my 2-hour Sourdough Discard Dinner Rolls.
Quick Look: Sourdough Sweet Potato Dinner Rolls
- Prep Time: 30 minutes
- Additional Time: 6 hours
- Cook Time: 30 minutes
- Total Time: 7 hours
- Servings: 16 rolls
- Calories: ~168 kcal per roll(based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Incredibly light and fluffy with a subtle sweetness and a gorgeous orange hue from homemade sweet potato puree. A stunning addition to any Thanksgiving table!
- Difficulty: Intermediate — Requires preparing sweet potato puree, kneading, and two rises, but mostly hands-off and well worth the effort!
SUMMARIZE & SAVE THIS CONTENT ON
Why You’ll Love This Sourdough Sweet Potato Dinner Rolls Recipe
- Soft, lightly sweet rolls: Sweet potatoes add moisture and natural sweetness, while whole milk and butter give the crumb richness. If you have leftover mashed potatoes, you’ll love my Sourdough Discard Mashed Potato Dinner Rolls too!
- A flexible baking schedule: You can mix the dough in the morning for dinner that evening, or refrigerate the shaped rolls overnight and finish their rise the next day. My Sourdough Crescent Rolls and Sourdough Brioche Rolls are other flexible holiday bread options as well!
- Easy to bake ahead: You can freeze the cooled rolls and reheat them when needed, leaving less to do before serving. For another freezer-friendly dinner side, we have Skillet Sourdough Cornbread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Sweet potatoes – One medium sized sweet potato should be enough. Add moisture, natural sweetness, and that beautiful orange color. The result? Ultra soft, chewy rolls
- Milk – I use whole milk for rich flavor and a tender crumb.
- Butter – Adds richness and keeps my dinner rolls extra-soft
- Active sourdough starter – Gives the rolls the tang that sourdough is famous for and great rise.
- Light brown sugar – Adds a mellow sweetness.
- Egg – Helps create a strong bond between the dough ingredients and makes the rolls extra fluffy
- Bread flour – Its higher protein content builds strong gluten for a soft, chewy texture.
- Salt – For balancing the sweetness and deepening the flavor.
Sample Same-Day Baking Schedule
|
Time |
Process |
|---|---|
|
9:00 am |
Make the Dough |
|
10:15 am |
Knead |
|
10:30 am |
First Rise |
|
1:30 pm |
Shape |
|
2:00 pm |
Second Rise |
|
4:00 pm |
Bake |
How to Make Sourdough Dinner Rolls
- PREPARE THE SWEET POTATOES: The first step in this easy sourdough 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.
- SWEET POTATO PUREE – To make the sweet potato puree, preheat the oven to 400F and prepare 2 medium sweet potatoes. Wash and dry the potatoes, then prick the surface with a fork. Place on a baking sheet lined with foil and bake for 50 minutes to 1 hour, or until fork tender. Allow the potatoes to cool, just enough to handle, then peel off the skins and blend the potatoes in a food processor until smooth.
- Prick the sweet potato all over with a fork.
- Place on a microwave-safe plate and microwave at least 5 minutes, turning halfway through, until a knife glides easily through the tender center.
- Cut in half and let cool before scooping out the flesh and discarding the skin.
- Press the flesh through a potato ricer for the best texture. You can also puree in a blender or food processor. Or, mash very well until no lumps are remaining. You should have about 230 grams of sweet potato after removing the skin.
- MAKE THE DOUGH: Heat the milk and butter 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. I like to heat and then cool slightly before adding to the dough.
- Meanwhile, add the bubbly sourdough starter, egg, and sugar to the bowl of a stand mixer with a paddle attachment.
- Mix on low speed until combined, then gradually add the warm milk and melted butter
- 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.
- 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 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 side of the bowl when it is being kneaded 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.
- 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.
- Once the dough ball has doubled in size, punch the top of the dough to remove all the air bubbles. Then, place it on a lightly floured work surface.
- Gently stretch the dough into a large rectangle shape. With a bench knife or serrated knife, cut the dough into 14-16 equal 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 and look puffy.
- Heat the oven to 350°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 of 190 °F.
- Remove the rolls from the oven and top with more butter for an extra shiny finish. Serve the sourdough rolls warm or at room temperature.
McKenna’s Helpful Tips
- Keep the milk warm, not hot: Let heated milk cool until comfortably warm before it touches the starter. I take the same care with the enriched dough for Sourdough Burger Buns.
- Portion evenly: Use a kitchen scale and bench scraper to divide the dough into similar-sized pieces so the rolls bake evenly. We use that same approach for Sourdough Hot Dog Buns.
- Give the dough its rest: Keep the large bowl covered during the one-hour rest rather than adding extra flour immediately; a slightly tacky dough is normal. My Sourdough Brioche also benefits from patient gluten development.
How to Store
Once the rolls are fully cooled, place them in an airtight container or storage bag. They will keep for 2-3 days at room temperature.
To reheat, place the 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 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.
Sourdough Sweet Potato Dinner Rolls FAQs
Can I use potato flour and increase the liquid in these sourdough sweet potato rolls?
I haven’t tested potato flour in place of sweet potatoes, so I can’t recommend a reliable conversion or liquid adjustment. Stick with 150 grams of smooth homemade sweet potato purée for this recipe. If you want a bread designed around pumpkin purée instead, make Easy Sourdough Pumpkin Bread.
Why didn’t my rolls rise or pass the windowpane test with fresh-milled hard white wheat?
Fresh-milled whole grain flour absorbs more water, and its bran can interfere with gluten development, leaving dough rough or tight despite kneading. I recommend bread flour for the recipe as written. If you experiment, start with 25–30% fresh-milled flour and 70–75% bread flour, increase hydration slightly as needed, and allow extra proofing time until the dough is puffy. For a recipe designed with a flour blend, try my Soft Whole Wheat Sourdough Sandwich Bread.
Can I make these sourdough sweet potato rolls with discard instead of active starter?
You can use discard in place of the active sourdough starter, but I recommend adding about 7 grams, or one packet, of instant yeast to help the rolls rise reliably. The added yeast changes the timing, so watch for doubled dough during the first rise and puffy rolls before baking. For a separate recipe already written for discard and yeast, you could try Soft Sourdough Discard Dinner Rolls.
Can I use a mix of all-purpose and whole wheat flour, and how much should I use?
If you use all-purpose flour, start by replacing 25–50% of it with whole wheat flour. Whole wheat absorbs more liquid and can make the rolls denser, so I don’t recommend a full substitution without adjusting the dough. Bread flour remains my first choice for the lightest rolls; for a loaf built around whole wheat and bread flour.
Can I prepare these sourdough sweet potato dinner rolls ahead of time?
You can cover the shaped rolls and refrigerate them overnight, then let them rise in a warm place until puffy before baking the next day. If you bake ahead, cool them completely and store them airtight for 2–3 days at room temperature, or freeze them. To reheat thawed rolls, cover them with foil and warm them at 350°F for 10–15 minutes. For another freezer-friendly bread, check out my Soft Sourdough Sandwich Bread.
If you tried this Sourdough Sweet Potato Dinner Rolls recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Sweet Potato Dinner Rolls Recipe
Yield: 16 rolls
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.
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 150 grams sweet potato 1/2 cup, about 1 medium sweet potato
- 57 grams butter 4 Tablespoons
- 200 grams active sourdough starter 1 cup
- 1 egg room temperature
- 55 grams light brown sugar 4 Tablespoons
- 120 grams milk, warm 1/2 cup
- 450 grams bread flour 3 cups + 3 Tablespoons
- 10 grams salt 1 1/2 teaspoons
- egg wash
Instructions
PREPARE THE SWEET POTATOES:
- 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.150 grams sweet potato
- Prick the sweet potato 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.
- Once slightly cool, 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.57 grams butter
- Heat the milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. Any hotter than 110 degrees F, it can kill the sourdough starter.120 grams milk, warm
MAKE 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.This an also be mixed and kneaded by hand. Knead for bout 10-15 minutes, or until it passes the windowpane test.200 grams active sourdough starter, 55 grams light brown sugar, 1 egg
- 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.450 grams bread flour, 10 grams salt
- The dough will look thick and dense. Cover the top of the bowl with a plastic wrap, or what I like to use – a reusable 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, 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.
- Remove the dough and place it in a lightly oiled straight-edge bowl. I like to use butter or olive oil. Cover it again.I love using a straight-edge bowl because it allows me to clearly see when it has risen.
BULK FERMENTATION:
- Place the dough in a warm place in your kitchen to double in size. In my 70 degree F kitchen, this took about 3-4 hours.The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a cold kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
- See Notes below for Make-ahead Options
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 clean 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.In my 70 degree F kitchen, 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:
- Heat oven to 350 degrees F.
- In a small bowl, whisk together an egg and a splash of milk.egg wash
- 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 190-200 degrees F.
- Remove the rolls from the oven and top with more butter for an extra shiny finish.
- Serve the sourdough rolls warm or at room temperature. Enjoy!
Notes
This recipe card was updated on February 21st, 2026.
Recipe Tips:
- 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 store-bought pumpkin 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.
MAKE-AHEAD Option
If you are looking to prepare these Sourdough Dinner Rolls in advance – here are some options and tips!Freeze & Bake
Option 1: Prepare the dough and once it has doubled in size, cover the bowl and chill the dough in the fridge overnight. The following morning, shape the dinner rolls and allow them to rise and get fluffy in a warm place before baking as normal. Option 2: Prepare the dough and shape the dinner rolls the night before, then pop the covered baking dish into the fridge overnight. Pull out the unbaked rolls and allow them to rise and get fluffy in a warm place. In my 70 degree F kitchen, this takes about 3-4 hours. Option 3: Prepare the dough and shape the dinner rolls, then pop the covered baking dish into the freezer. Once frozen solid, about an hour or so, place the sourdough dinner rolls into a freezer-safe bag and store for up to a week for the best results. When ready to bake, place the frozen rolls on a parchment paper-lined baking sheet. Cover and place them in the refrigerator the night before. The following day, take them out of the fridge and allow them to rise in a warm place, again about 3-4 hours in my 70 degree F kitchen, or until fluffy. Bake as normal.Bake, Freeze & Reheat
Otherwise, you can bake the dinner rolls as normal, then allow them to cool to room temperature. Cover the rolls tightly with plastic wrap and place them in a freezer-safe bag. When ready to enjoy, allow the rolls to thaw on the counter top at room temperature. Once thawed, reheat them in a 350 degree F oven for about 8-10 minutes or until warmed through.Nutrition
Serving: 1g | Calories: 168kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 279mg | Potassium: 80mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1447IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I’m not sure asked this before . don’t fiany comment, can I use a mix of all-purpose and whole wheat flour? how much would you suggest?
Yes, you can! I’d probably start by replacing about 25–50% of the all-purpose flour with whole wheat flour. Just keep in mind that whole wheat flour absorbs more liquid and can make the rolls a bit denser, so I wouldn’t recommend replacing all of the flour with whole wheat unless you’re comfortable making adjustments to the dough.
Hi McKenna,
Can these rolls be made with sourdough discard as well?
Thank you
Hi there! Yes, you can make these with sourdough discard, but since discard doesn’t have the same rising power as active starter, you’ll want to add a little boost. I recommend adding about 7g (one packet) of instant yeast to help the rolls rise properly.
They should still turn out soft, fluffy, and delicious — just with a milder tang. Hope you enjoy them!
Hi! I tried these out today using hard white wheat fresh milk and they did not rise. I also kneeded it for about 20 minutes and it never was smooth and didn’t pass the window pain test. Not sure if it’s just because of the fresh milled flour.
Hi! Fresh-milled flour behaves very differently in enriched sourdough recipes like this one — especially hard white wheat. Because it’s higher in bran and germ and hasn’t been sifted like bread flour, it tends to:
• Cut the gluten strands, making it really hard (or impossible) to reach a smooth, stretchy windowpane
• Absorb more water, which can make the dough feel dry and tight
• Ferment more slowly, especially in enriched doughs with butter, eggs, or sweet potato
All of that can lead to a dough that doesn’t rise well and never becomes smooth, even with long kneading.
If you want to try again with fresh-milled flour, here are a few tips that usually help:
• Start with 25–30% fresh-milled and 70–75% bread flour and work up from there
• Increase the hydration slightly — fresh-milled flour drinks more
• Give the dough extra fermentation time until it’s puffy, not by the clock
• Allow a longer autolyse (20–30 minutes before adding salt/butter) to help gluten relax and develop
But for best results with this recipe as written, I recommend using bread flour — the rolls turn out much lighter and fluffier.
This recipe looks great, but there’s a discrepancy in the amount of sweet potato, as in the body of your blog, you recommend 2 medium sweet potatoes with the finished pureé as 230g, but in the actual recipe you call for 1 medium sweet potato and 150g of finished pureé. Which is correct? Thank you!
Thank you so much for catching that and taking the time to mention it! The correct amount is 150g of sweet potato purée (about 1 medium sweet potato) — I’ll be updating the post to reflect that soon.
Can I use potato flour and increase liquid?
Hi Lisa! I personally haven’t given this a try, so I’m not 100% sure if potato flour would behave just like the sweet potatoes. It’s a great idea! If you give it a try, please let me know how it goes.
I would love to know as well Lisa. I was trying to figure out the ratio of dry powder/flakes to water to come up with a mix that would be the same consistency – the only solution I can see is adding dry mix to the flour and using a bit more additional liquid to compensate
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!
Made these for Thanksgiving.
Delicious and easy to make.
I did use 400g bread flour and 50g AP flour.
Will definitely make it again. Going to try to freeze them before the bake and have very fresh for Christmas dinner.