Sweet Potato Sourdough Rolls

Equipment

• Kitchen scale

• Large mixing bowl or stand mixer bowl

• Stand mixer with dough hook (optional)

• Bench scraper

• 9 x 13 inch baking dish or similar buttered dish

• Plastic wrap or lid

• Pastry brush

1. 1

   Mix the dough (night before)

   • Ingredients:
     • 500 g bread flour
     • 200 g milk, water, or water kefir
     • 150 g mashed sweet potato
     • 120 g active sourdough starter
   • Action: Mix until no dry flour remains. Let the dough rest for 30 minutes to hydrate the flour.
2. 2

   Add enrichments and knead

   • Ingredients:
     • 25 g honey or maple syrup
     • 9 g salt
     • 30 g softened butter
   • Action: Add the sweetener, salt, and butter, then knead until smooth and elastic, about 6 to 8 minutes in a mixer or by hand.
3. 3

   Bulk fermentation

   • Ingredients:
     • Dough
   • Action: Cover and let the dough rest at room temperature for 1 hour. Transfer to the refrigerator and ferment overnight.
4. 4

   Warm slightly and divide (next morning)

   • Ingredients:
     • Chilled dough
   • Action: 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.
5. 5

   Shape the rolls

   • Ingredients:
     • Divided dough pieces
   • Action: Shape each piece into a tight ball and place in a buttered baking dish, leaving a little space between the rolls.
6. 6

   Final proof

   • Ingredients:
     • Shaped rolls
   • Action: 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.
7. 7

   Bake

   • Ingredients:
     • Proofed rolls
   • Action: Bake at 375 F for 18 to 22 minutes, until golden brown on top and baked through.
8. 8

   Brush and serve

   • Ingredients:
     • Melted butter (optional)
   • Action: Brush with melted butter immediately after baking for a softer, shinier top.