• In preparation for this recipe, you need one cup of mashed sweet potato. I usually roast mine in the oven until they are soft, but you could alternatively boil and mash them.
• Now, the first step in making these delicious sourdough sweet potato rolls is to gently heat your milk to a near boil. Once there are bubbles around the outside of the pan and it is steaming, remove it from the heat. Add in the sugar and mashed sweet potato.
• Once the sweet potato-milk mixture is room temperature, add in the salt and eggs and mix well. Then, add in 4 1/2 cups of the flour.
• Mix in 1 1/4 Tbsp of the chopped rosemary (reserve 1/4 Tbsp for the prepared rolls) and the active sourdough starter. Mix until all of the flour, starter, and rosemary is fully incorporated. Then, add in the remaining 1/2 cup flour, little by little until the dough is firm and holds together in a workable ball of dough.
• Knead the dough by hand a few times and transfer it to an oiled bowl to "rest". Cover it with a clean towel and allow it to sit and prove for one hour.
• After the dough has rested for one hour, it's time to begin a series of stretch and folds. You will do one every 30 minutes for two hours, totalling with a series of 4 stretch and folds. This is what strengthens the gluten in the dough and takes the place of kneading. To stretch and fold, wet your hands with cool water and beginning with the top section of the dough (North), lift the dough up and stretch it out. Then, fold it toward you and push it under the front side of the dough. Repeat this step on four sides of the dough (South, East, West). Then, cover the dough with a towel again and allow it to rest until the next stretch and fold. Once you are done with all four stretch and folds, Place the covered dough into the refrigerator to continue to prove overnight.
• The next morning, take the dough out of the refrigerator and turn it out onto a lightly floured surface. Begin dividing the dough into small sections (I weigh mine on a kitchen scale and make each roll 54 grams). Roll them up into balls and place them into a prepared pan. Allow them to sit in a warm area of your kitchen to prove and rise for two-three hours, or until the rolls double in size. Preheat your oven to 350*F. Then, bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown.

Honey Butter Glaze

• In a small sauce pan, melt 4 Tbsp of Salted Butter. Add 2 Tbsp of honey to the butter and stir to blend. Brush or pour over the rolls and sprinkle the remaining 1/4 tsp of chopped rosemary over the top. Serve warm and enjoy!