Sweet Potato Rolls Recipe

Course: Bread, Side Dish

Cuisine: American

Prep Time: 45

Cook Time: 20

Rise Time: 1 30

Total Time: 2 35

Servings: rolls

Calories: 194kcal

Author: Becky Hardin

Sweet potato rolls are the perfect dinner roll recipe for holidays! These easy homemade bread rolls are made with sweet potatoes, completely from scratch. They taste amazing, and they have such a soft and fluffy texture. They make a great side dish for any dinner!

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Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

3 cups peeled and diced sweet potatoes about 1 pound
4 tablespoons unsalted butter 57 grams, room temperature (½ stick)
¾ cup milk 170 grams, room temperature
1 large egg 50 grams, room temperature
2 teaspoons kosher salt 6 grams
⅓ cup water 76 grams, warm (105-110°F)
2 tablespoons granulated sugar 25 grams
1 tablespoon active dry yeast 9 grams
4-4½ cups bread flour 480-540 grams
Melted butter optional, for brushing on warm rolls

Instructions

Heat 6 cups of water over high heat until it begins to boil. Add the sweet potatoes and cook for 10 minutes or until they are soft. Drain the potatoes.
3 cups peeled and diced sweet potatoes
Begin mashing the potatoes, add the butter, and continue mashing them.
4 tablespoons unsalted butter
Stir in the milk and mash until almost completely smooth, then stir in the egg and salt. Set aside to cool for 10 minutes.
¾ cup milk, 1 large egg, 2 teaspoons kosher salt
In a large bowl, stir the water, sugar, and yeast together. Cover the bowl with a clean kitchen towel and let the yeast activate for 10 minutes.
⅓ cup water, 2 tablespoons granulated sugar, 1 tablespoon active dry yeast
Stir the sweet potato mixture into the activated yeast until smooth then gradually stir in the flour, 1 cup at a time.
4-4½ cups bread flour
When you can no longer stir, turn the dough out onto a well-floured surface and knead for 6-8 minutes, or until the dough comes together, adding flour only when it’s too sticky (too much extra flour will result in tough rolls).
Scrape out the remaining bits of dough in the bowl. Grease the sides of the bowl well.
Tuck the edges of the dough together and place it into the greased bowl.
Cover the bowl with a towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.
Grease a 9x13-inch baking pan with nonstick spray and set aside.
Form 16 equal balls from the dough (about 3 ounces each).
Place the dough balls into the prepared baking pan, cover, and let them rise again for 30 more minutes.
Preheat the oven to 375°F 10 minutes before the rolls are ready to go in.
Bake for 20-25 minutes or until the tops turn a light golden color and they spring back when you lightly touch the tops.
Let the rolls cool for 15 minutes, brush the tops with melted butter, and serve.
Melted butter

Video

Notes

Boil potatoes just until they are soft enough to mash. This should only take about 10 minutes.
Since you are making bread from scratch, you will need to let the dough rest and rise multiple times. So plan ahead for your time in the kitchen.
Dough will need to rise in a warm spot.
Don’t add too much flour while kneading. Only add flour if the dough is too sticky.
The tops of the rolls should be golden brown when done.
Nutritional information does not include optional ingredients.

Storage: Store sweet potato rolls in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition