Soft sweet potato sourdough rolls with overnight fermentation, tender golden crumb, active starter, and a buttery dinner-roll finish.
Prep
30 mins active (+ overnight fermentation)
Cook
18-22 mins
Total
14-18 hrs
Calories
226 kcal
Protein
11.3 g
Carbohydrates
40.1 g
Serves
12 rolls
Fat
3.1 g
Soft, lightly sweet, and timed for real life: these sweet potato sourdough rolls use active starter and an overnight cold ferment for gentle acidity, flavor depth, and effortless scheduling. Mashed sweet potato lends starches and pectins that hold water for a plush crumb and natural golden color. Proof fully, bake to amber, and brush with butter for a classic dinner‑roll finish.
Good overall fit, with energy support strongest and whole-food pattern the main limiting area.
Based on the recipe as written and estimated nutrition per serving. This score offers comparison context, not individualized health advice.
This is an enriched sourdough system tuned for softness and scheduling. Bread flour supplies the gluten network; fat, milk sugars, and sweet potato starches/pectins interrupt that network enough to keep the crumb tender. An autolyse‑style rest hydrates flour and sweet potato so the dough strengthens with less kneading. The overnight cold ferment slows yeast and bacteria, building flavor while tightening the dough for cleaner shaping. Final proof is intentionally generous so the enriched dough bakes up light instead of tight.
Kitchen scale
Large mixing bowl or stand mixer bowl
Stand mixer with dough hook (optional, but helpful for enriched dough)
Bench scraper
9×13 inch baking dish or similar buttered dish
Plastic wrap or lid
Pastry brush
Instant‑read thermometer (optional, for doneness; target ~198–202 F center)
Ingredient notes
Bread flour gives the rolls enough structure while still baking up soft.
Milk gives the most classic dinner-roll flavor and browning; water keeps the dough simpler; water kefir adds more tang.
Honey and maple syrup both work well. Maple gives a slightly deeper, warmer sweetness.
Butter in the dough softens the crumb, and melted butter after baking keeps the tops tender.
Mix the dough (night before)
Mix until no dry flour remains. Let the dough rest for 30 minutes to hydrate the flour.
Add enrichments and knead
Add the sweetener, salt, and butter, then knead until smooth and elastic, about 6 to 8 minutes in a mixer or by hand.
Bulk fermentation
Cover and let the dough rest at room temperature for 1 hour. Transfer to the refrigerator and ferment overnight.
Warm slightly and divide (next morning)
Remove the dough from the refrigerator and let it sit at room temperature for 45 to 60 minutes. Divide into 12 equal pieces, about 85 g each.
Shape the rolls
Shape each piece into a tight ball and place in a buttered baking dish, leaving a little space between the rolls.
Final proof
Let the rolls rise until soft and puffy, about 2 to 3 hours at room temperature or faster in a proof setting around 75 to 80 F.
Bake
Bake at 375 F for 18 to 22 minutes, until golden brown on top and baked through.
Brush and serve
Brush with melted butter immediately after baking for a softer, shinier top.
The overnight cold fermentation improves flavor and makes the dough easier to shape cleanly the next morning.
Per-serving details
Nutrition Facts
12 rolls servings per container
Amount per serving
Calories
226
Protein 11.3 g
Per batch: 135.8 g
Total Fat 3.1 g
Per batch: 37.6 g
4%
Saturated Fat 0.4 g
Per batch: 5.1 g
2%
Total Carbohydrate 40.1 g
Per batch: 481 g
15%
Fiber 3.1 g
Per batch: 37.7 g
11%
Cholesterol 1 mg
Per batch: 16 mg
0%
Sodium 336 mg
Per batch: 4036 mg
15%
Vitamin A 64 mcg
Per batch: 763 mcg
7%
Vitamin C 1 mg
Per batch: 9 mg
1%
Vitamin E 0.6 mg
Per batch: 6.7 mg
4%
Calcium 43 mg
Per batch: 521 mg
3%
Iron 2.8 mg
Per batch: 33.6 mg
16%
Magnesium 32 mg
Per batch: 388 mg
8%
Potassium 221 mg
Per batch: 2653 mg
5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition is estimated with 2% milk, a 100% hydration sourdough starter, and no optional butter brush.
Using water or water kefir instead of milk lowers calories and saturated fat slightly.
Nutrition information is automatically calculated, so should only be used as an approximation.
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Keep this recipe handy
Tips, variations, storage advice, and quick fixes—all in one place.
Room temperature: Store covered 1–2 days.
Refrigerator: Up to 5 days, well wrapped to prevent drying.
Freezer: Freeze baked, cooled rolls up to 2 months; thaw wrapped at room temp.
Rewarm: 300 F oven for 6–10 minutes until warm; brush with a little butter or oil to refresh the crust.
I hold back 10–15 g of liquid until the butter is mixed in; it’s easier to add a splash than rescue an over‑hydrated enriched dough.
For holiday service, I bake mid‑day, cool 20 minutes, wrap while slightly warm, then rewarm covered right before dinner and brush with fresh butter.
Dense crumb: Usually under‑proofing or a sluggish starter. Extend the final proof until the fingertip dent rebounds slowly with a faint impression.
Dough too slack: The puree may be wetter than expected. Chill 10–15 minutes, then add 5–10 g flour during a brief knead to restore gentle tack.
Rolls spread: Increase shaping tension and use a snug pan so sides support vertical rise.
Over‑browning: Lower rack position or tent with foil near the end; sugars from puree and sweetener accelerate color.
Too sour: Shorten the initial room‑temp rest before chilling or use starter closer to peak to limit acid build‑up.
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