- 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)
- In a medium bowl, combine the melted butter, sweet potato, milk, sourdough starter, and honey. Whisk until evenly combined.
- In a separate large bowl, combine the dry ingredients—the salt, flour, and active dry yeast (see notes on yeast).
- Slowly fold the wet ingredients into the dry ingredients and knead until a smooth dough ball forms.
- Cover the bowl with a plate or reusable beeswax wrap and rest the dough for 30 minutes.
- 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.
- 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.
- 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.
- Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface.
- 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.
- Using a knife or a pizza cutter, cut the dough into 12 even squares.
- Line a 9×9 baking pan with parchment paper and sprinkle flour on top of the parchment paper.
- 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)
- 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).
- Preheat your oven to 375° F.
- Brush the tops of the rolls with and egg white and water egg wash.
- 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.
- Remove from the oven and allow to cool for 10 minutes before pulling them apart.
