Sourdough Sweet Potato Dinner Rolls

In the morning - in a small saucepan peel, chop, and boil your sweet potatoes until fork tender. Drain the potatoes and add in the milk, butter and honey. When everything is melted together, use your immersion blender until the puree is a velvety texture..

In a stand mixer, add in flours, salt, cinnamon and bubbly starter. On low speed, slowly add in the milk + sweet potato puree. Let the dough knead in the stand mixer for 5-6 minutes.

(if the dough is too wet, or too dry, add in all-purpose flour or whole milk one tablespoon at a time until the dough is more easily handled)

Cover and let rest on the counter for 5 - 6 hours. 

After resting, turn the dough out onto a slightly floured work surface and separate into 12 equal pieces. Shape into balls by tucking the sides towards the middle and rolling in your hand until a smooth and cohesive dough ball has formed. 

Transfer the rolls into a buttered 9 x 13 baking dish seam-side down. Cover with a tea towel for another 90 minutes - 2 hours. 

Preheat your oven to 400 degrees and bake for 22 -25 minutes. 

While your rolls are baking, melt butter, honey and cinnamon on the stove over low heat until everything is fully melted and incorporated. 

When the timer is up, remove the rolls from the oven and immediately brush the cinnamon honey butter over the top. 

Let cool for 30 minutes and enjoy with extra butter!