Are sweet potato rolls healthy?

Sourdough sweet potato rolls can be a healthy option, thanks to the nutritional benefits of sweet potatoes and the fermentation process. Sweet potatoes add vitamins A and C and fiber that support digestion and heart health. The sourdough fermentation enhances nutrient absorption and introduces probiotics for gut health, lowering the rolls' glycemic index for better blood sugar control. These ingredients make for a tasty, nutrient-packed addition to your meals.

Why are potato rolls so good?

Dinner rolls made with sweet potato taste better than plain rolls because sweet potatoes add natural sweetness, moisture, and richness to the dough. The natural sugars in the sweet potato caramelize during baking, giving the rolls a slightly sweet, rich flavor that balances out the sourdough tang. The added moisture from the sweet potato also results in a softer, more tender texture, making each bite more flavorful and satisfying.

Can I use other types of potato in this recipe?

Yes! Any kind of cooked potato works great in this recipe. You can even use cooked pumpkin and winter squash too. Keep the amount the same for any substitutions you make.

What's the best way to store dinner rolls?

Cooling: Allow your homemade dinner rolls to cool completely on a wire rack before storing them. This prevents condensation from forming, which can make them soggy. Short-Term Storage: Room Temperature: Store dinner rolls at room temperature in an airtight container or resealable plastic bag for up to 4 days. Long-Term Storage: Freezing: Place sourdough dinner rolls in a freezer-safe plastic bag or airtight container to freeze them. This prevents freezer burn and helps maintain their quality. You can freeze dinner rolls for up to 3 months. Thawing: When you’re ready to eat them, you can thaw the rolls at room temperature, then reheat in the oven at 350° F for 10 minutes.

Sourdough Sweet Potato Dinner Rolls (Ready Same Day!)

Sourdough Sweet Potato Dinner Rolls—Ready Same Day!

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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.

Author: Kaitlynn Fenley
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 4 Hours
Yield: 12 Rolls
Category: Sourdough
Method: Bake
Cuisine: American

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)

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Instructions

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.

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.

Find it online: https://cultured.guru/blog/sourdough-sweet-potato-dinner-rolls