Einkorn Sweet Potato Rolls

For a limited time on the jovial store, order Carla’s cookbook and receive a 2lb. bag of einkorn flour at no charge.

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Ingredients

Made with Sourdough or Yeast Levain

  • 1 batch Sourdough Levain (see below for recipe) OR Yeast Levain **(see below for recipe)
  • 1½ pounds Garnet sweet potatoes (2 medium), mashed (about 2 cups)
  • ¼ cup (60 g) whole milk
  • 4 tablespoons (56 g) unsalted butter, plus more for greasing the baking sheets
  • 1 large egg
  • ½ cup (100 g) sugar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons fine sea salt
  • 6¼ cups (750 g) all-purpose einkorn flour, plus more for dusting

Made with Yeast

  • 1½ pounds Garnet sweet potatoes (2 medium), mashed (about 2 cups)
  • ¼ cup (60 g) whole milk
  • ¾ cup warm water at 100° F
  • 2 teaspoons active dry yeast
  • 4 tablespoons (56 g) unsalted butter, plus more for greasing the baking sheets
  • 1 large egg
  • ½ cup (100 g) sugar
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons fine sea salt
  • 7¼ cups (870 g) all-purpose einkorn flour, plus more for dusting

Instructions

Made with Sourdough or Yeast Levain

  1. Preheat the oven to 375°F. Scrub the sweet potatoes and slice a small piece off one end of each potato. Place in a large baking dish and bake for 60 to 75 minutes, or until the potatoes are very soft. Allow to cool until cool enough to handle, about 10 minutes, then peel and mash well in a large bowl.
  2. Add the milk and butter to the bowl.
  3. Stir the levain, egg, sugar, vinegar, and salt into the sweet potatoes with a spatula.  Add the flour and mix until combined. Knead the dough in the bowl until the dough becomes smooth and sticky. Cover the bowl with plastic wrap and let proof for 3-5 hours.
  4. Butter 2 baking sheets or line them with parchment paper. Divide the dough into 16 equal pieces. Dust your hands and a work surface lightly with flour. Roll each 2 inches apart. Cover with buttered plastic wrap and let proof for 90 minutes. Preheat the oven to 400°F.
  5. Bake the rolls, one sheet at a time, for 20 to 23 minutes until they start to brown slightly on top. (Watch closely, as they burn easily on the bottom.) Transfer the rolls to a wire rack and let cool for 30 minutes. Serve warm or at room temperature. Store any leftover rolls in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.

Made with Yeast

  1. Preheat the oven to 375°F. Scrub the sweet potatoes and slice a small piece off one end of each potato. Place in a large baking dish and bake for 60 to 75 minutes, or until the potatoes are very soft. Allow to cool until cool enough to handle, about 10 minutes, then peel and mash well in a large bowl.
  2. In a small bowl combine yeast and water.
  3. Add milk and butter to the bowl with the sweet potatoes. When the mixture is lukewarm to touch, stir in the yeast mixture, egg, sugar, and vinegar with a spatula. Mix in the salt.
  4. Add the flour and mix until combined. Transfer the dough to a clean work surface and knead until the dough becomes smooth. Cover the bowl with plastic wrap and let proof for 90 minutes.
  5. Preheat the oven to 400°F.
  6. Butter 2 baking sheets or line them with parchment paper. Divide the dough into 16 equal pieces. Dust your hands and a work surface lightly with flour. Roll each piece of dough into a tight ball. Divide the rolls between the baking sheets, placing each 2 inches apart. Cover with buttered plastic wrap and let proof for 30 to 45 minutes. Be careful not to let the buns runs too much or pits will develop bubbles on the surface.
  7. Bake the rolls for 20 to 23 minutes, rotating the sheets after 15 minutes, until they start to brown slightly on top. (Watch closely, as they burn easily on the bottom.)
  8. Transfer the rolls to a wire rack and let cool for 30 minutes. Serve warm or at room temperature. Store any leftover rolls in a sealed plastic bag for up to 3 days, or freeze for up to 1 month.

Additional Tips

Sourdough Levain:

In a medium bowl, mix the starter and water together until the mixture is smooth and creamy. Mix in the flour with a fork until all of the flour is absorbed. Cover and let stand at room temperature for 6 to 8 hours. The levain is ready to use when the surface of the mixture is covered with large bubbles.

Yeast Levain:

  • Pinch of dry active yeast, plus ¼ teaspoon
  • ½ cup, plus 1 tablespoon (130 g) warm water, at 100°F
  • 1 cup (120 g) all-purpose einkorn flour 

In a medium bowl, mix a small pinch of yeast and water together util the yeast dissolves. Mix in the flour until combined. Cover and let stand at room temperature for 6-8 hours. The levain is ready to use when the surface of the mixture is covered with large bubbles. Just before mixing your dough, add the remaining ¼ teaspoon of yeast to ensure that your bread rises properly. This additional yeast will not be listed in the recipe so don’t forget this last step.