sweet potato dinner rolls recipe

Written ByJenny Smyth Posted on
sweet potato dinner rolls recipe
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The Best sweet potato dinner rolls recipe

I’m so excited to share with you my favorite sweet potato dinner rolls recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether it’s a family gathering, a holiday meal, or just a weeknight dinner, these sweet potato rolls are always a hit.

The best part? They’re ridiculously easy to make and are packed with nutrients from the sweet potatoes. My kids love helping me in the kitchen, and they’re always eager to get their hands on a freshly baked roll straight from the oven.

I love that this recipe uses up those extra sweet potatoes we often have on hand, reducing food waste and making meal planning a breeze. Plus, the subtle sweetness of the sweet potatoes pairs perfectly with the savory flavors of our favorite meals. I’ve experimented with various types of sweet potatoes, but my favorite is still the classic orange variety – it gives the rolls an irresistible color and flavor.

Have you ever tried using sweet potatoes in your bread recipes? It’s a game-changer! Not only do they add moisture and flavor, but they also provide a boost of vitamins and minerals.

I’ve found that using cooked sweet potatoes makes them easier to mash and blend into the dough, which is essential for creating that tender crumb we all love. If you’re new to using sweet potatoes in your baking, don’t worry – this recipe is perfect for beginners! Just be sure to adjust the liquid content accordingly to avoid a too-dry dough.

Sweet Potato Dinner Rolls

Sweet Potato Dinner Rolls

4.7 from 808 votes

These soft and fluffy sweet potato dinner rolls are subtly sweet and perfect for any meal. The mashed sweet potato adds moisture and a beautiful golden color, making them a delightful addition to your table.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 12Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Dough

1 medium sweet potato (about 300g), peeled and cubed
1/2 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg, room temperature
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour

For the Topping

2 tablespoons unsalted butter, melted
Flaky sea salt (optional)

👨‍🍳Directions

1Place the cubed sweet potato in a small saucepan and cover with water.
2Bring to a boil over high heat, then reduce to medium and simmer for 10 to 15 minutes until the sweet potato is fork-tender.
3Drain well and mash until smooth, then set aside to cool to room temperature.
4In the bowl of a stand mixer or a large mixing bowl, combine the warm milk and yeast.
5Let stand for 5 minutes until the mixture becomes frothy, which indicates the yeast is active.
6Add the mashed sweet potato, sugar, melted butter, egg, and salt, and stir until well combined.
7Add 3 cups of flour and mix on low speed with the dough hook or a wooden spoon until a shaggy dough forms.
8Gradually add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.
9Knead the dough on a lightly floured surface for 6 to 8 minutes until it becomes smooth and elastic.
10Alternatively, use the stand mixer with the dough hook on medium speed for about 5 minutes.
11Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place for 1 to 1.
5 hours until doubled in size.
12Punch down the dough and turn it out onto a lightly floured surface.
13Divide the dough into 12 equal pieces and shape each into a smooth ball.
14Arrange the rolls in a greased 9×13-inch baking dish or a 10-inch cast iron skillet, spacing them evenly.
15Cover the dish with the towel and let the rolls rise again for 30 to 45 minutes until they have puffed up and are touching each other.
16Meanwhile, preheat your oven to 375°F.
17Bake the rolls for 18 to 22 minutes until the tops are golden brown and the rolls sound hollow when tapped.
18Brush the hot rolls with the melted butter and sprinkle with flaky sea salt if desired.
19Let cool in the pan for 5 minutes before serving.

🔧Equipment

Large mixing bowl
Small saucepan
Potato masher or fork
Measuring cups and spoons
Stand mixer with dough hook (optional)
Clean kitchen towel
9×13-inch baking dish or large cast iron skillet
Pastry brush

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 220mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 5g

📝Notes

For a dairy-free version, substitute the milk with almond milk and use vegan butter. You can also add a teaspoon of cinnamon or nutmeg to the dough for extra warmth.

Watch Video Of How Sweet Potato Dinner Rolls Works

These sweet potato dinner rolls are always a good idea for any occasion – whether it’s a holiday meal or just a weeknight dinner.

My kids love helping me in the kitchen with this recipe, and they’re always eager to get their hands on a freshly baked roll straight from the oven.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve these rolls alongside soups, stews, or even as a side dish for your favorite main courses.

❓ Frequently Asked Questions About Sweet Potato Dinner Rolls

Q1: What type of sweet potatoes should I use?

A1: For this recipe, I recommend using regular-sized sweet potatoes (about 1-2 pounds each). You can use either orange or yellow varieties, but keep in mind that orange sweet potatoes will give your rolls a more vibrant color.

Q2: Can I substitute other types of root vegetables for the sweet potatoes?

A2: While you can experiment with other root vegetables like carrots or parsnips, keep in mind that they may alter the flavor and texture of your rolls. Sweet potatoes have a unique sweetness and moisture level that makes them ideal for this recipe.

Q3: Do I need to adjust the liquid content if I’m using different types of flour?

A3: Yes, if you’re using all-purpose flour or bread flour instead of whole wheat flour, you may need to adjust the liquid content slightly. Whole wheat flour tends to absorb more liquid than all-purpose flour, so be sure to monitor your dough’s consistency as you go along.

Q4: Can I make these rolls ahead of time?

A4: While you can shape the dough into rolls ahead of time, it’s best to bake them fresh for optimal flavor and texture. However, if you need to prepare ahead of time, simply refrigerate or freeze the shaped rolls until ready to bake.

Q5: Why do my rolls turn out dense and heavy?

A5: This can happen if your dough is overworked or if you’re not using enough liquid. Make sure to knead your dough just until it comes together in a ball – overworking can lead to dense rolls.

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