Sourdough Sweet Potato Dinner Rolls Recipe

Sourdough Sweet Potato Dinner Rolls Recipe

Yield: rolls

Prep Time: 30

Cook Time: 30

Additional Time: 6

Total Time: 7

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.

5 from 7 votes

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Equipment

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

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