Sourdough Sweet Potato Dinner Rolls (Ready Same Day!)

Sourdough Sweet Potato Dinner Rolls Same Day

This sweet potato dinner rolls recipe offers three fantastic options to fit your schedule:

The first option will have your rolls ready in just about four hours—perfect for a spontaneous dinner gathering! The second option takes about eight hours, giving you more time to let those flavors develop. For those who like to plan, the third option lets you start the dough the night before. Let it ferment overnight in the fridge, and then bake it the next day for a beautifully rich taste.

The recipe card clearly outlines each method’s directions, making it easy to customize your baking experience. These rolls are perfect for any holiday lunch or dinner and versatile enough to accompany any meal.

Sweet Potato Dinner Rolls— two ways to make this recipe with sourdough starter

• Active, bubbly, peaking sourdough starter: The first option is to make this recipe with an active, bubbly, peaking sourdough starter. This is the best option for making these sweet potato rolls without packaged yeast. I do this all the time, and it works great; I double (sometimes triple, if it’s cold) the proofing times in the recipe card when using only an active starter.
• Sourdough Starter (discard or active) + Instant Yeast: This is the method the recipe is written with. It’s the easiest and quickest. Adding instant yeast with the sourdough starter gives you all the great flavors of classic sourdough but with the reliable results of packaged yeast. You can still get long-fermentation benefits by proofing the dinner roll dough overnight in the fridge before shaping and baking.

My best advice for getting the best results from this recipe is to use an active peaking starter or a combination of starter discard and instant yeast.

Sourdough Dinner Rolls—No Yeast

One option for making these delightful sourdough dinner rolls is to use only an active, bubbly, and peaking sourdough starter. This method is the best choice if you want to create these rolls without relying on any packaged yeast.

I can assure you that it yields fantastic results every time! When I use just an active starter, I find that the natural fermentation process infuses the rolls with that distinctive tangy flavor and beautiful texture that only sourdough can provide. However, it’s important to note that the proofing times in the recipe card will need to be adjusted. In cooler temperatures, I typically double or even triple the proofing times to ensure the dough has enough time to rise.

Sourdough Discard Sweet Potato Dinner Rolls

This method is the one the recipe is designed around, making it both the easiest and quickest way to achieve delightful sourdough dinner rolls.

By incorporating instant yeast alongside your sourdough starter, you get the best of both worlds: the complex, tangy flavors that classic sourdough is known for, combined with the reliable rise and consistent results of using packaged yeast. This blend enhances the flavor profile and ensures that you won’t be left guessing whether your dough will rise as expected.

Additionally, you can still reap the benefits of long fermentation by proofing the shaped rolls overnight in the fridge before baking. This overnight fermentation allows the flavors to develop further, resulting in more flavorful rolls while also giving you the flexibility to prepare the dough ahead of time.

How to Long Ferment Sweet Potato Dinner Rolls Overnight

To long-ferment these sweet potato dinner rolls overnight, place them in the fridge during the bulk fermentation (aka while the dough is still in the bowl). Once in the fridge, you can leave the dough to ferment for up to 72 hours. Then, continue with the recipe as written, shaping and then baking.

You’ll want to cover the dinner roll dough while in the fridge. I usually cover the bowl with a plate.

FAQs

Sourdough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sourdough Sweet Potato Dinner Rolls—Ready Same Day!

These delicious, soft, and fluffy sweet potato dinner rolls require only about 15 minutes of prep time and are ready in just a few hours. Pair them with any dinner, or use the rolls for slider buns! Any way you have them, these rolls are melt-in-your-mouth delicious.

Print Recipe Pin Recipe

• Prep: 15 minutes
• Cook: 30 minutes
• Total Time: 4 Hours

Cook Mode Prevent your screen from going dark

Ingredients

• 4 tablespoons melted butter
• 400 grams sweet potato, cooked and peeled
• 120 grams warm milk
• 120 grams sourdough starter, active bubbly
• 20 grams honey
• 5 grams active dry yeast
• 10 grams sea salt salt
• 550 grams bread flour
• 2 tablespoons egg white egg wash (for brushing)

Instructions

1. In a medium bowl, combine the melted butter, sweet potato, milk, sourdough starter, and honey. Whisk until evenly combined.
2. In a separate large bowl, combine the dry ingredients—the salt, flour, and active dry yeast (see notes on yeast).
3. Slowly fold the wet ingredients into the dry ingredients and knead until a smooth dough ball forms.
4. Cover the bowl with a plate or reusable beeswax wrap and rest the dough for 30 minutes.
5. Stretch and fold the dough in the bowl. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down, cover, and let the dough rise for 1 hour.
6. Stretch and fold the dough in the bowl again. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down, cover the bowl and let the dough rest for 1 hour.
7. Optional Step: At this point you can long ferment the dough overnight in the fridge before moving on to the next step. Be sure to keep the dough in the bowl covered so it does not dry out.
8. Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
9. Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough!! You don’t want to flatten it. Just lightly pull the sides until it’s a rectangle about the size of a sheet of paper.
10. Using a knife or a pizza cutter, cut the dough into 12 even squares.
11. Line a 9×9 baking pan with parchment paper and sprinkle flour on top of the parchment paper.
12. Grab a single square, and using your hands fold in the corners and shape it into a ball. Place it on the parchment paper. You should be able to evenly space 12 rolls total. (A tighter fit in the pan will result in taller rolls; more space in the pan will give you shorter round rolls)
13. Cover the pan so the dough doesn’t dry out and let them rise at room temperature for about an hour or two until they double in size. (rising time will vary depending on the temperature).
14. Preheat your oven to 375° F.
15. Brush the tops of the rolls with and egg white and water egg wash.
16. Bake for 15 minutes. Rotate the pan and bake for another 15 minutes until they are golden brown. Optional— brush the tops of the freshly baked rolls with melted butter.
17. Remove from the oven and allow to cool for 10 minutes before pulling them apart.

Notes

• It’s best to start any type of sourdough in the morning before 9 am. This ensures you’ll be done by dinner.
• Instant yeast is optional. If you want to make this recipe without any packaged yeast, you can! Double the proofing times in the recipe directions and use bubbly, peaking, active starter.
• if your house is very warm, the bread may rise faster and you will need to adjust the final rise time. If your house is colder, it may take longer.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

See Full Bio

fermentation food microbiology sourdough sauerkraut fermenting at home fermented foods fermented drinks