Sweet Potato Sage Sourdough Milk Bread Rolls
 
 
These Sweet Potato Sage Sourdough Milk Bread Rolls have a lovely golden color due to the inclusion of roasted sweet potato; a fluffy texture from the tangzhong roux; and a warm buttery flavor with a hint of sage.
Author:
Recipe type: Milk Bread Buns
Serves: 12 Rolls
Ingredients
Tangzhong:
  • 80 grams (1/3 cup) milk (dairy or non-dairy)
  • 20 grams (2 Tbsp.) all-purpose flour
Dough:
  • 375–425 grams (3– 3⅜ cups) all-purpose flour
  • 30 grams (1/4 cup) granulated sugar
  • 8 grams (2 ½ tsp.) kosher salt
  • 28 grams (2 Tbsp.) unsalted butter
  • 14 grams (1 Tbsp.) olive oil
  • 1-2 Tbsp. (or as desired) fresh sage, finely chopped
  • 120 grams (½ cup) milk (dairy or non-dairy)
  • 100 grams (~1/3 cup + 1 Tbsp.) sourdough starter, active and recently fed
  • 100-125 grams (1/3-1/2 cup) roasted sweet potato (see notes for roasting tips)
  • Milk for brushing, optional
  • Melted butter for brushing, optional
Instructions
Making the Tangzhong:
  1. In a small sauce pan, whisk the flour and water together until there are no lumps. Cook over medium-low heat, stirring constantly, until the mixture reaches 150 degrees and then remove it from the heat. If you don’t have an instant read thermometer, remove the mixture when it is thick and the spoon begins to make trails.
  2. Scrape the mixture into a clean bowl, cover, and allow it to cool completely.
  3. You can make the roux ahead of time and keep it in the refrigerator for a couple of days. After the mixture cools, cover it with plastic wrap and place it in the refrigerator. If it turns gray, throw it out.
Making the Dough:
  1. In the bowl of a stand mixer, mix together 250 grams (2 cups) flour, sugar, and kosher salt. Let rest.
  2. In a medium sauce pan, sauté the chopped sage in the butter and olive oil until the sage is softened and the butter is golden brown. Pour in the milk and mix thoroughly. Let cool to 120 to 130 F.
  3. Add the warm milk mixture to the flour. Using the dough hook, mix at low speed until there are no bits of dry flour. Blend in the tangzhong roux on low speed until thoroughly combined.
  4. Add the sourdough and mix on low speed until well blended. Gradually add 125 grams (1 cup) flour, beat on low speed just until combined. Let rest 15 minutes.
  5. Add the roasted sweet potato and mix on low speed until thoroughly integrated into the dough.
  6. Beat at low speed until a soft, tacky dough forms. Scrape the sides of the bowl, as needed. If dough is too sticky, sprinkle in flour, 1 tbsp. at a time, as needed, up to ¼ cup.
  7. Remove the dough to a large bowl. Cover, and let the dough ferment for 2-3 hours. Stretch and fold the dough, 2 times, every 40 minutes, then allow the dough to rest for an additional 1-2 hours.
  8. Line a 9x13-inch baking pan with parchment paper.
  9. Remove the dough to a counter lightly sprinkled with flour. Knead briefly to remove air, shape into a rough ball and let rest 5 minutes.
  10. Divide dough into 12 portions, about 71 grams each. Form each portion into a ball and place seam side down in the baking pan.
  11. Allow the rolls to proof for 2 hours at room temperature, then place in the refrigerator overnight for a cold ferment.
  12. OR, continue to the baking phase once the rolls are fully proofed.
  13. If you give the shaped rolls a cold ferment overnight, the next day, take them out of the refrigerator and allow them to warm up to room temperature.
  14. Preheat the oven to 375 F., with a rack placed in the lower shelf of the oven, about 15 minutes before you plan to bake the rolls. (In my 5-rack oven it’s the 2nd shelf from the bottom.)
  15. Brush the rolls with milk (or an egg wash, if preferred). Bake for 7 minutes on the lower shelf, then move rack to the middle shelf, rotate pan, and bake an additional 7 minutes. Move rack up one more shelf, then bake 1 minute more to achieve golden brown color.
  16. Let the rolls cool in the pan for 5 minutes. Brush with melted butter. Serve warm or at room temperature. Store in an airtight container for up to 2 days.
Notes
These rolls can be prepared and baked on the same day, or if it works better for your schedule, shape the rolls, place them in refrigerator overnight and bake the next day. Let them warm up to room temperature before baking. You can also bake and freeze the rolls ahead of time to save on prep for Holiday baking.

These rolls freeze well. Cool completely and place in freezer bags. Let them thaw before warming and serving.

Roasting the sweet potato - Preheat oven to 400 F. Cut the ends off of a sweet potato and place it whole on a baking sheet lined with parchment paper. Bake until tender. This should take about 45 minutes. When the potatoes are done, they should pierce easily with a knife or fork. Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well.
Recipe by Bread Experience at https://www.breadexperience.com/sweet-potato-sourdough-milk-bread-rolls/