Sweet Potato Sourdough Rolls
About Naptime Village
About Naptime Village
Naptime Village is a family-run home and recipe site from Sharon and Austin Nissley. We share tested recipes, homemaking routines, and slow-living ideas to help busy families cook nourishing food and feel supported.
Read more about Naptime VillageSoft, lightly sweet sweet potato sourdough dinner rolls with overnight fermentation and a golden buttery finish.
Prep
30 mins active (+ overnight fermentation)
Cook
18-22 mins
Total
14-18 hrs
Calories
214 kcal
Protein
7.5 g
Carbohydrates
39.1 g
Serves
12 rolls
Fat
3.2 g
Longevity
58/100
Quick Answer
- Mix: Night before with a 30-minute rest before kneading
- Cold ferment: Overnight in the refrigerator
- Final proof: 2 to 3 hours at room temp, or faster around 75 to 80 F
- Bake: 375 F for 18 to 22 minutes
- Yield: 12 rolls
Why You'll Love This Recipe
- Soft, fluffy texture thanks to sweet potato
- Light natural sweetness from honey or maple syrup
- Make-ahead friendly with overnight fermentation
- Simple ingredient list and straightforward shaping
- Great for family dinners or holiday meals
Ingredient Notes (Milk vs Water vs Kefir)
| Liquid | Flavor Result |
|---|---|
| Milk | Soft, rich, classic |
| Water | More neutral, slightly lighter |
| Water kefir | Slight tang, deeper flavor |
Instructions
Step 1: Mix the Dough (Night Before)
In a large bowl or stand mixer, combine:
- flour
- milk (or water kefir or water)
- mashed sweet potato
- sourdough starter
Mix until combined and let rest for 30 minutes (autolyse). Add:
- honey or maple syrup
- salt
- softened butter
Knead until smooth and elastic (about 6–8 minutes).
Step 2: Bulk Fermentation
- Cover and let rest at room temperature for 1 hour
- Transfer to the refrigerator and ferment overnight
This slow fermentation builds flavor and improves texture.
Step 3: Shape the Rolls (Next Morning)
- Remove dough from refrigerator
- Let sit at room temperature for 45–60 minutes
Divide into 12 equal pieces (~85 g each).
Shape each piece into a tight ball.
Place into a buttered baking dish (slightly spaced apart).
Final Proof
Let the rolls rise until soft and puffy. Time:
- Room temp: 2–3 hours
- Proof setting (optional): faster at ~75–80°F
What Properly Proofed Rolls Look Like You’re looking for: ✔ noticeably puffed and expanded ✔ dough feels light and airy ✔ rolls are beginning to touch ✔ poke test: dent slowly springs back
- If it springs back quickly → needs more time
- If it stays indented → slightly overproofed
Bake
Preheat oven to 375°F Bake for 18–22 minutes, until golden brown
Brush with melted butter immediately after baking.
Timing Example (Real-Life Schedule)
Night Before
- 7:00 pm – mix dough
- 7:30 pm – knead
- 8:30 pm – rest complete
- 9:00 pm – refrigerate
Morning
- 8:00 am – remove dough
- 9:00 am – shape rolls
- 9:30 am – begin final proof
- 11:30–12:00 pm – bake
Tips for Success
- Use smooth, well-mashed sweet potato (no chunks)
- Dough should feel soft but manageable—not overly sticky
- Don’t skip the overnight rest—it improves both flavor and texture
- Milk gives the most browning, while water kefir adds tang and fermentation benefits
Ingredients
- Proteins
- Fiber / plants
- Fats
- Flavor / spices
Ingredient notes
Milk gives the most classic flavor, water keeps things simpler, and water kefir adds the most depth.
Honey and maple syrup both work well here; maple makes the sweetness slightly deeper and warmer.
Step-by-step
12 rolls- 1
Step 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.
- Ingredients:
- 2
Step 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.
- Ingredients:
- 3
Step 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.
- Ingredients:
- 4
Step 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.
- Ingredients:
- 5
Step 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.
- Ingredients:
- 6
Step 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.
- Ingredients:
- 7
Step 7
Bake
- Ingredients:
- Proofed rolls
- Action: Bake at 375 F for 18 to 22 minutes, until golden brown on top and baked through.
- Ingredients:
- 8
Step 8
Brush and serve
- Ingredients:
- Melted butter (optional)
- Action: Brush with melted butter immediately after baking for a softer, shinier top.
- Ingredients:
Step insights
The overnight cold fermentation improves flavor and makes the dough easier to shape cleanly the next morning.
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
Recipe reviews
See what other cooks think and share your own tips.
Want to leave a review?
Sign in with your account to rate this recipe and share your notes.
What cooks are saying
Loading reviews…
Some recipes include affiliate links to products we genuinely use and recommend. If you purchase through these links, we may earn a small commission at no extra cost to you, which helps keep our recipes free to access.