Sourdough sweet potato rolls
Sourdough sweet potato rolls
This recipe is a veganized version of a recipe by Maurizio Leo. They make a good dinner bun for special occasions like Thanksgiving or Christmas. The sweet potato gives them a nice colour and the sourdough flavour really comes through.
Yields: 16 dinner buns
Ingredients
143 grams of active sourdough starter ( I use rye flour)
549 grams all-purpose flour
120 grams sweet potato or squash puree
113 grams solid coconut oil
90 grams coconut milk
42 grams maple syrup
131 grams water
12 grams salt
Topping
Tablespoon of aquafaba (liquid from can of chickpeas)
Course sea salt
Sesame seeds
Steps
Evening – feed the starter
Morning 1– make the dough. In a large bowl, combine all the wet ingredients including the sourdough starter. Break up the coconut oil and starter as best you can. Add the flour. Use a dough scraper to bring the dough together. As it starts to form a ball, work the dough with your hands. Knead it until the dough is smooth and the coconut oil is incorporated.
Cover the dough and let it rest 30 minutes.
Stretch and fold the dough 4 to 6 times.
Cover the dough and let it rest 30 minutes.
Stretch and fold the dough 4 to 6 times.
Cover the dough and let it rest for 3:30 minutes.
Divide and pre-shape the dough. Divide the dough into sixteen 70-gram pieces and shape each into a tight ball. Put the balls in a lightly oiled pan (coconut oil). I use my Dutch oven. The balls should fit tightly together. Cover the pan and place in the fridge overnight.
Morning 2 - remove the pan from the fridge and place it in a warm spot – about 75 degrees, for 5 hours. The rolls should rise and be soft to the touch.
Preheat the oven to 425 F.
When the oven reaches 425 F, brush the buns with a little aquafaba and sprinkle with coarse salt and sesame seeds. Bake for 10 minutes with the lid on. Remove the lid and reduce the heat to 350 F. Bake another 23 to 25 minutes. Remove from the oven. Let them cool for 5 minutes before knocking the rolls out onto a wire rack. Let them rest another 10 minutes. Enjoy.
