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Savory Purple Sweet Potato and Rosemary Sourdough Rolls
Bake these unique purple sweet potato and rosemary sourdough rolls for a nutritious, colorful twist on homemade bread. Perfect for any meal!
If you're looking to elevate your bread-making game with a burst of color and flavor, these Savory Purple Sweet Potato and Rosemary Sourdough Rolls are just what you need. Packed with the earthy sweetness of purple sweet potatoes and the aromatic touch of fresh rosemary, these rolls are not only a visual treat but also a nutritional powerhouse. Purple sweet potatoes are rich in antioxidants, vitamins A and C, and fiber, contributing to heart health and improved digestion.
What makes these rolls stand out is their unique use of sourdough starter, which adds a tangy depth to the flavor while promoting gut health through natural fermentation. The combination of wholesome ingredients ensures that each bite is as nourishing as it is delicious. Whether you're serving these rolls as a side at a dinner party or enjoying them as a snack, they're bound to impress with their vibrant color and delightful taste.
Recipe Overview
🥗 Vegetarian
Prep Time
1 mins
Cook Time
25 mins
Total Time
26 mins
Servings
8
Calories
340 kcal
per serving
Cuisine
Mediterranean
Bake these unique purple sweet potato and rosemary sourdough rolls for a nutritious, colorful twist on homemade bread. Perfect for any meal!
Ingredients
- • purple sweet potatoes: 1 cup, mashed (about 2 medium potatoes)
- • sourdough starter: 1/2 cup, active
- • whole wheat flour: 2 cups
- • all-purpose flour: 1 cup
- • warm water: 3/4 cup
- • olive oil: 2 tablespoons
- • fresh rosemary: 1 tablespoon, finely chopped
- • salt: 1 teaspoon
- • cracked black pepper: 1/2 teaspoon
- • honey: 1 tablespoon
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Begin by boiling the purple sweet potatoes until they are soft. Once cooked, drain, mash, and set them aside to cool.
- 3 In a large mixing bowl, combine the sourdough starter, whole wheat flour, all-purpose flour, and warm water. Mix until a sticky dough forms.
- 4 Add the mashed sweet potatoes, olive oil, chopped rosemary, salt, cracked black pepper, and honey to the dough. Knead the mixture until all ingredients are well incorporated, and the dough is smooth and elastic.
- 5 Cover the bowl with a damp cloth and allow the dough to rise in a warm place for about 1 hour or until it doubles in size.
- 6 Once risen, punch down the dough and divide it into 8 equal portions. Shape each portion into a round roll and place them on a parchment-lined baking sheet.
- 7 Let the rolls rest for another 15 minutes, allowing them to rise slightly before baking.
- 8 Bake the rolls in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- 9 Remove from the oven and let the rolls cool on a wire rack before serving.
Serving Suggestions
- • These savory purple sweet potato and rosemary sourdough rolls are a versatile addition to any meal. Pair them with a hearty vegetable soup or a fresh salad for a balanced and colorful lunch. For dinner, serve them alongside roasted chicken or grilled fish to complement the earthy flavors of the rolls. For a delightful brunch, consider serving the rolls with a spread of creamy avocado and a sprinkle of feta cheese. Accompany them with a warm herbal tea or a glass of freshly squeezed orange juice for a refreshing, healthy pairing.
Storage Tips
To store these rolls, allow them to cool completely before placing them in an airtight container. They can be kept at room temperature for up to 3 days. For longer storage, freeze the rolls in a sealed plastic bag for up to 1 month. To reheat, thaw at room temperature and warm them in the oven at 350°F (175°C) for about 10 minutes to refresh their texture.
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