Sourdough sweet potato dinner rolls

These soft rolls are a delightful snack or addition to your Thanksgiving table.

❓ is the sourdough necessary? no.
❓ does it take 12 times as long as the yeasted version? yes.
❓ why do you do this Kelley? who’s to say.

If you don’t have a stand mixer you can definitely knead by hand, it will just take a while longer and get a bit messy - it’s a pretty sticky dough so I’d recommend lightly oiling your work surface.

Adapted from: King Arthur Baking
photo of completed recipe: These soft rolls are a delightful snack or addition to your Thanksgiving table. ❓ is the sourdough necessary? no.
❓ does it take 12 times as long as the…
  • You'll be eating in: About 36 hours

  • Active time: 45 minutes

  • Yield: 24 rolls

Ingredients

For the levain:

  • 60

    grams mature sourdough starter

  • 70

    grams water

  • 70

    grams all purpose flour

For the dough:

  • 2

    eggs

  • 10

    grams salt

  • 85

    grams softened butter

  • 213

    grams mashed sweet potato

  • 70

    grams potato water

  • 410

    grams all purpose flour

  • 30

    grams granulated sugar

For the egg wash:

  • 1

    egg

To finish:

  • 3

    tablespoons butter

Instructions

  1. Make the levain

    Mix together 60 grams starter, 70 grams water, and 70 grams all purpose flour. Leave to rise until doubled in size - about 4 hours (but possibly longer in winter temperatures). At this point you can use the levain right away or store it in the refrigerator overnight until you're ready to mix the dough.

  2. Make the potato mash

    Boil potatoes until very tender, reserve 70 grams of the starchy potato water. Mash the potatoes with the reserved water until few if any chunks remain.

  3. Mix

    Combine everything except the butter in a stand mixer with the dough hook attachment, mix until well combined. Add butter a bit at a time until it's fully incorporated. Let the mixer run for 5-10 minutes at medium speed until you have a very smooth dough.

  4. Rise

    Bulk ferment for at least 6 hours at room temperature and then place the dough in the fridge to continue fermenting overnight.

    Bulk ferment for at least 6 hours at room temperature and then place the dough in the fridge to continue fermenting overnight.
  5. Make the rolls

    Divide the dough into 24 equal rolls (about 45 grams each), shape into balls, and place in a buttered 9x13 baking dish. Let rise a second time until the space between the rolls has disappeared, 3-6 hours.

    Divide the dough into 24 equal rolls (about 45 grams each), shape into balls, and place in a buttered 9x13 baking dish. Let rise a second time until the space between the rolls has disappeared, 3-6 hours.
  6. Egg wash

    Beat the remaining egg until no streaks remain. Brush the tops of the rolls with the beaten egg - you don't have to use all of the egg, just enough to cover the rolls.

    Beat the remaining egg until no streaks remain. Brush the tops of the rolls with the beaten egg - you don't have to use all of the egg, just enough to cover the rolls.
  7. Bake

    Bake at 350° F for 25-30 minutes.

  8. Finish

    Brush with butter.

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Notes

Like brioche, I recommend waiting to add the butter until after you've mixed the rest of the ingredients. This is supposed to help gluten formation, but I haven't tested the recipe without this step -- it could turn out fine!

Variations

Try adding additional herbs and spices like fresh sage and rosemary or smoked paprika and cumin.

Substitutions

I've tested these with sweet potato and Japanese purple potato (ube) and am fairly confident they'd work well with any cooked, mashed, starchy vegetable.

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