These are wonderful easy sourdough sweet potato dinner rolls you can make on the same day, and ready to serve. These have the goodness of both roasted sweet potatoes and sourdough. Great to enjoy with bowl of soup or as sliders or even with turkey gravy.
Why Sweet potato is used in dinner rolls ?
Sweet potato dinner rolls are a delightful and flavorful twist on traditional dinner rolls.
The combination of sweet potatoes and dinner rolls likely emerged as people experimented with incorporating different ingredients into traditional bread recipes. Sweet potatoes bring a natural sweetness, moisture, and a distinct flavor to the rolls. This fusion might have gained popularity in regions where sweet potatoes were a common and beloved ingredient.
Over time, as culinary traditions evolved, the idea of incorporating sweet potatoes into dinner rolls became a creative and tasty variation, especially in the context of holiday meals like Thanksgiving.
While the exact origin and timeline of sweet potato dinner rolls is not well-documented, the rich history of both sweet potatoes and bread provides a context for how these two culinary elements could have come together to create a delicious and unique dish.
How to make these easy sweet potato dinner rolls ?
You need to have the following ingredients to make these easy sweet potato dinner rolls..
- Bread flour: I used artisan bread flour; you can use all-purpose flour too also.
- Roasted sweet potatoes: I used roasted sweet potatoes as caramelized sugars give more taste and flavor to dinner rolls.
- Sourdough starter: 100 % hydration sourdough starter is used. I have used (Bread flour and Rye flour combo about 95% bread flour and 5% Rye flour)
- Egg: Large egg, use room temperature egg for the recipe
- Milk: Whole milk is used in this recipe.
- Granulated sugar: I have used granulated sugar here; you can use brown sugar too.
- Salt: Adds flavors to the dinner rolls.
- Instant yeast: is added to speed up the process.
- Butter: I used unsalted butter .
- See recipe card for quantities.
In a Kitchen Aid mixer bowl add sourdough starter, milk, yeast, water, roasted sweet potato puree, salt, sugar, and egg and mix well.
To this add flour and combine everything .
Finally incorporate the butter and set aside the dough for first proof/ fermentation for about double the volume at 80 °F or 26 °C.
Sourdough starter, milk, water, yeast, sweet potato puree, salt and sugar
Add bread flour and make uniform soft supple dough
After 2 hours of fermentation at 80 F .
Divide and shape the dough and set aside for 45 minutes for doubling.
Once the dough is proofed well
Bake the bread in preheated oven.
Tips to make these easy sourdough sweet potato dinner rolls.
You can use steamed sweet potatoes in this recipe, however roasted sweet potato gives more caramelized flavor and taste.
Make sure to puree them to get more uniform consistency.
If you want to make bulk always dive and pre shape them then freeze the dough. When you are ready to bake, thaw and shape once again and set aside to double the volume and bake.
How to store and serve.
These easy sourdough sweet potato dinner rolls remain fresh for 2 days at room temperature.
For later use freeze the dinner rolls for up to six months and reheat it .
You can reheat them in the microwave on 20 second intervals until warm.
See this sweet potato dinner rolls with yeast alone on my website!
|Roasted sweet potato||115g||38.3%|
Can I make this sweet potato dinner rolls with boiled sweet potatoes ? Yes you can make dinner rolls, however roasted sweet potato will more tastier.
This Easy sourdough Sweet potato dinner rolls are made as part of Bread baker's event. This month's theme is Thanksgiving bread.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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- 2 ¼ cups /300g Bread flour
- ¾ cups /115g Roasted Sweet potato
- ½ cup /100g Sourdough starter
- ¼ cup 45g Water
- 1 egg
- 1 tbsp 15g sugar
- ⅓ cup / 75g Whole milk
- 1 ½ teaspoon salt
- 1 teaspoon 3g/ Instant Yeast
- 4 tablespoon 40g/ Unsalted butter
- Roast the sweet potato in the oven and remove the skin and puree into fine paste.
- Use room temperature milk and egg. Place the egg in a small bowl of hot ( about 120°F) water for 5 minutes. Warm the milk ( in a saucepan or in the microwave until it is about 90 °F.
- In a bowl of kitchen aid stand mixer fitted with the dough-hook attachment combine, sourdough starter, egg, milk, salt, sweet potato puree, yeast, and sugar. Mix everything at low speed until everything is combined well.
- To this add bread flour and knead well. Then gradually add softened butter. Dough should pass the windowpane.
- Bulk fermentation
- Transfer the dough into a large clean bowl, loosely cover the dough with a clean kitchen towel, set aside in warm (80F- 85F ) draft free place about 1 ½ hours. To strengthen the dough, stretch and fold the dough every 30 minutes interval.
- Once the bulk fermentation is finished divide and shape the dough.
- Shape and bake
- Divide the dough into 12 equal pieces of 55g . Line the 9 by 13-inch baking pan with parchment paper or generously butter them .
- Divide and shape the dough into small tight round balls. Using lightly floured hands, shape each piece into a ball. Working with one ball at a time, very gently cup your dominant hand over the dough and press it into the work surface while rotating your hand clockwise in a circular motion. The bottom of the roll should stick to the surface a little, anchoring it. Continue the circular motion until you have a tight cohesive ball. Repeat to shape the remaining balls until you finish all the dough.
- Cover with a clean kitchen towel and let rise in a warm spot (78° F to 82 °F ) until rolls have grown and when you poke them with fingertip, they should spring back slowly. It takes about 45 minutes to 1 hour.
- Preheat the oven to 350°F. Fill a clean, food-grade spray bottle with water.
- Brush the tops of the rolls with half of the melted butter. Place the pan of rolls in the oven, then spray the sides and bottom of the oven generously with water. Immediately close the oven door. Bake for 10 minutes, rotate the pan front to back, and continue baking until the tops of the rolls are deep golden brown, 5 to 7 minutes.
- Remove the rolls from the oven and brush with melted butter . This step is optional but it will increase the taste.
- Store leftover rolls in a bread box at room temperature for up to 1 day. To store longer, once the rolls are cool, place in an airtight container and freeze for up to 2 weeks. To reheat, warp tightly in aluminum foil and warm in a 250°F oven for 10 to 15 minutes.
Looking for other recipes like this? Try these:
Other Sweet potato recipes
These are few of my favorite dishes
Easy Sourdough Sweet Potato Dinner Rolls
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.