Purple Sweet Potato Sourdough Milk Rolls
I mentioned in my cake post that I was making purple sweet potato sourdough milk rolls, here they are. Utilizing a stiff sweet levain to reduce the sour tang once again and adding a tangzhong to ensure fluffiness and to delay staling. These turned out really well. I love the colour of the soft shreddable crumb along with the small blisters on the crust. For convenience I did a cold retard at the end of bulk so I could start these the day before our dinner party and then bake them the day of.
24 rolls in a 9 x 13” pan
egg wash: 1 yolk and 1 tbsp milk, beaten…
Prepare the stiff sweet levain overnight or the day before and refrigerate when ready.
Prepare the butter paste by blending very soft butter with flour.
Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux. Let cool before adding to final dough. Or add to cold milk and egg to cool it down. Add the levain and break it up into small pieces with your spatula. Add and dissolved IDY if using.
To mix by hand, add the flour to the wet ingredients (milk, tangzhong and egg) to dissolve. Next add the flour and mix with a silicone spatula until no dry flour remains. Rest 10-20 mins. Next perform French folds until the dough is well developed. Smear the butter onto the dough and then fold to incorporate and then perform further French folds until well developed. Gradually add the mashed potato and knead to incorporate it well into the dough. Form into a tight ball and place in a bowl covered with plastic or a damp cloth @ 82°F for 3-4 hours, some rise will be visible. Alternatively, you could mix the mashed potato and butter and then add the mixture to the developed dough until well incorporated.
Butter a large baking pan or line the pan with parchment. Punch the dough down and then divide into 24 equal portions. Form each into tight boules. Place in the buttered baking pan seam side down. Cover them and allow them to fully proof about 4-6 hours, they should pass the poke test.
About 30 mins before the end of proofing time, whisk your remaining egg and milk and then brush the small boules.
About 30 mins prior to end of final proof preheat the oven to 350°F.
Immediately prior to baking brush the dough again with the egg and milk mixture.
Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.
Remove the bread from the oven but not the pans, brush the tops with the melted butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary. Sprinkle with fleur de sel if you wish after brushing with butter.
