Sweet Potato Dinner Rolls Recipe

I turned mashed sweet potato, milk, melted butter, sugar, an egg and active dry yeast with a touch of cinnamon into an unexpected dinner bread. My Sweet Dinner Rolls Recipe shows how simple pantry staples can be reimagined and how sweet potato fits into yeasted dough.

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I didn’t expect to get such puffy rolls from 1 cup mashed sweet potato and 1/2 cup whole milk warmed to about 105 to 115 F. Add 1/4 cup melted butter, 1/4 cup sugar, 1 large egg and 2 1/4 teaspoons active dry yeast and you get this Sweet Potato Recipe that becomes an unbelievably soft Sweet Potato Dough.

What I love is you can use canned puree, and there’s an optional 1/2 teaspoon ground cinnamon for a warm note. The trick I learned is proof the yeast in the warmed milk and fold the mash into the dough gently rather than overworking it, thats what keeps them fluffy.

These rolls feel like a healthier dinner roll and they make you rethink what you can make with sweet potatoes. Try em and see why this Sweet Dinner Rolls Recipe keeps showing up at my table.

Why I Like this Recipe

Reasons I like this recipe
1. I love how the sweet potato keeps the rolls extra soft and moist, they stay fluffy even the next day.
2. I like that it’s forgiving, you can use fresh or canned sweet potato and it still turns out great.
3. I like the warm cozy flavor, a little cinnamon or nutmeg makes them taste like fall without being too sweet.
4. I like that it’s simple and not fussy, great for when I want homemade rolls but dont want a huge time sink.

Ingredients

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Adds moisture natural sweetness fiber and vitamin A, makes rolls tender and a bit sweet
Gives fat and protein helps yeast, makes crumb richer and soft
Adds butterfat for flavor and tenderness more when brushed on top
Feeds the yeast sweetens dough helps crust brown and flavor
Adds protein and structure enriches color and gives slight chewiness
Leavens the dough creates airy texture needs warmth and patience
Main structure and carbs more gives firmer roll sift or measure
Adds warm spice note tiny amount boosts aroma without overpowering

Ingredient Quantities

- 1 cup mashed sweet potato, cooked and cooled (about 1 medium sweet potato or 1 cup canned puree)

- 1/2 cup whole milk, warmed to about 105 to 115 F (use less if your mash is very wet)

- 1/4 cup (4 tbsp) unsalted butter, melted, plus 1 to 2 tbsp more for brushing

- 1/4 cup granulated sugar

- 1 large egg, room temperature

- 2 1/4 teaspoons active dry yeast (one 7 g packet)

- 1 teaspoon fine salt

- 3 to 3 1/2 cups (360 to 420 g) all purpose flour, plus more for dusting

- Optional 1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg for a warm note

How to Make this

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1. Warm the milk to about 105 to 115 F (40 to 46 C), pour into a small bowl, stir in 1 teaspoon of the sugar (taken from the 1/4 cup) and sprinkle the yeast over the top; let sit 5 to 10 minutes until foamy. If it never foams your yeast is bad, get new yeast.

2. In a large bowl mash or whisk 1 cup cooked, cooled sweet potato until smooth, then stir in the melted 1/4 cup butter, the remaining sugar, the room temperature egg, the salt and the optional 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg if using.

3. Add the foamy yeast mixture to the sweet potato mix and stir to combine. If your sweet potato mash is very wet use less of the warmed milk when you proofed it; you can always add a little more later.

4. Gradually add 3 cups of the all purpose flour and stir until a shaggy dough forms; if it seems too sticky add up to the extra 1/2 cup flour a few tablespoons at a time. The dough should be soft and slightly tacky but not a wet batter.

5. Turn the dough onto a lightly floured surface and knead about 8 to 10 minutes by hand, or 5 to 7 minutes in a stand mixer with dough hook, until smooth and elastic. Use just enough flour to keep it from sticking, too much flour will make rolls dense.

6. Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm draft free spot until doubled in size, about 60 to 90 minutes depending on room temp.

7. Punch the dough down, divide into 12 to 16 equal pieces (about golf ball size for 12 rolls), shape each into a smooth ball and place in a greased 9×13 pan or two round pans, leaving a little space between. Cover and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat your oven to 375 F (190 C).

8. Bake the rolls at 375 F for 15 to 20 minutes, until tops are golden and the internal temp reads about 190 F if you use a thermometer. If you tap the bottoms they should sound hollow.

9. Immediately brush the hot rolls with 1 to 2 tablespoons more melted butter, let cool a bit in the pan, then serve warm. Tip: measure flour by spooning into the cup and leveling or better yet weigh it, and dont overwork the dough after the second rise or they wont be as fluffy.

Equipment Needed

1. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons) and a kitchen scale (recommended for accuracy)
2. Liquid measuring cup for warming milk and measuring butter
3. Small bowl for proofing yeast
4. Large mixing bowl for dough
5. Potato masher or fork (or a hand mixer) to mash the sweet potato
6. Whisk and/or wooden spoon or silicone spatula for mixing
7. Small saucepan or microwave-safe container to warm milk and melt butter
8. Stand mixer with dough hook (optional) or just your hands for kneading
9. Clean, lightly floured work surface and bench scraper or knife to divide dough
10. 9×13 inch baking pan or two round pans
11. Plastic wrap or clean kitchen towel to cover dough while rising
12. Pastry brush for brushing melted butter on hot rolls
13. Instant-read thermometer (optional, for checking 190 F internal temp)
14. Oven and oven mitts
15. Timer and a cooling rack (cooling rack optional but useful)

FAQ

Q: Can I use canned sweet potato or does it have to be fresh? A: Yes, canned puree works great. Measure 1 cup, and if it’s extra watery cut back on the milk a bit. If you bake and mash a potato, cool it first so it doesn’t kill the yeast, and scoop out about 1 medium sweet potato worth.

Q: My dough is too sticky or too dry, what do I do? A: Sticky is fine, the dough should be slightly tacky. Add flour a tablespoon at a time if it’s unmanageably sticky. If it’s dry, add warm milk 1 tablespoon at a time. Don’t overdo flour, you’ll end up with dense rolls.

Q: Can I use instant yeast or rapid rise instead of active dry? A: Yep. Use the same amount (about 2 1/4 tsp). Instant yeast can be mixed straight into the flour, no proofing needed, and rises a bit faster, so watch the dough. If you proof it in warm milk like the recipe says, instant will still be fine.

Q: Can I make these ahead or freeze them? A: Absolutely. For make ahead, shape the rolls and refrigerate overnight to slow the final rise, up to 12 to 18 hours. For freezing, you can freeze baked rolls up to 2 months, or freeze shaped unbaked rolls on a tray then bag them; thaw in the fridge overnight, bring to room temp, then let them finish proofing before baking.

Q: How do I keep the rolls soft and pillowy? A: Don’t overbake, brush them with melted butter right after they come out of the oven, and store in an airtight container while still slightly warm. Using milk, butter and a little sugar in the dough helps too. And try not to add too much extra flour when shaping.

Q: How long do they keep and how should I reheat them? A: Store at room temp in an airtight container for 2 to 3 days. For longer keep them in the freezer up to 2 months. Reheat from room temp in a 300 F oven for 8 to 12 minutes, or microwave one roll 10 to 15 seconds wrapped in a damp paper towel for a quick fix.

Sweet Potato Dinner Rolls Recipe Substitutions and Variations

Sweet potato: swap 1:1 with canned pumpkin puree or cooked butternut squash puree, just drain any excess water first; carrot puree works too but it’s sweeter so cut back on sugar a tad.
Whole milk: use 2% or whole milk interchangeably, or unsweetened almond or oat milk warmed the same temperature; for buttermilk use equal amount for a slightly tangy, softer crumb, but expect a little more rise change.
Unsalted butter: use melted neutral oil (canola or vegetable) or melted coconut oil 1:1, or vegan/butter spread 1:1; if you use salted butter, reduce added salt by about 1/4 teaspoon.
Granulated sugar: swap with light or dark brown sugar 1:1 for deeper flavor, or use honey or maple syrup at about 3/4 the volume and reduce other liquid by a tablespoon or two so the dough stays right.
All purpose flour: use bread flour 1:1 for a chewier, taller roll, or replace up to half with whole wheat pastry flour (add a little extra liquid if dough feels dry); for gluten free use a 1:1 cup-for-cup GF blend that contains xanthan gum, otherwise add 1/4 to 1/2 teaspoon xanthan per cup.

Pro Tips

1. Let the yeast prove properly and adjust milk if needed. If the yeast doesnt get foamy in 5 to 10 minutes toss it and start over, and if your sweet potato mash is wetter than expected use less of the warmed milk when you proof so the dough wont end up too slack.

2. Measure flour the right way and add it slowly. Weigh it if you can, or spoon and level into the cup, and add the flour a few tablespoons at a time until the dough is soft and slightly tacky; adding too much flour will make the rolls dense. Use lightly oiled or wet hands to handle sticky dough instead of loading on flour.

3. Knead until smooth but be gentle after the second rise. Develop the gluten until the dough is smooth and elastic, then when you shape the rolls tuck the seams under to create surface tension so they rise up pretty. Dont overwork or mash them after the final proof or they wont be as fluffy.

4. Watch the bake and finish while hot. If the tops brown too fast tent the pan with foil, bake until the interior reads about 190 F or the bottoms sound hollow, and brush immediately with melted butter for a soft shiny crust. For storing freeze cooled rolls in an airtight bag and reheat wrapped in foil in a 350 F oven or microwave briefly with a damp towel to freshen.

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

194

kcal

Equipment: 1. Measuring cups and spoons (1 cup, 1/4 cup, tablespoons, teaspoons) and a kitchen scale (recommended for accuracy)
2. Liquid measuring cup for warming milk and measuring butter
3. Small bowl for proofing yeast
4. Large mixing bowl for dough
5. Potato masher or fork (or a hand mixer) to mash the sweet potato
6. Whisk and/or wooden spoon or silicone spatula for mixing
7. Small saucepan or microwave-safe container to warm milk and melt butter
8. Stand mixer with dough hook (optional) or just your hands for kneading
9. Clean, lightly floured work surface and bench scraper or knife to divide dough
10. 9×13 inch baking pan or two round pans
11. Plastic wrap or clean kitchen towel to cover dough while rising
12. Pastry brush for brushing melted butter on hot rolls
13. Instant-read thermometer (optional, for checking 190 F internal temp)
14. Oven and oven mitts
15. Timer and a cooling rack (cooling rack optional but useful)

Ingredients

1 cup mashed sweet potato, cooked and cooled (about 1 medium sweet potato or 1 cup canned puree)
1/2 cup whole milk, warmed to about 105 to 115 F (use less if your mash is very wet)
1/4 cup (4 tbsp) unsalted butter, melted, plus 1 to 2 tbsp more for brushing
1/4 cup granulated sugar
1 large egg, room temperature
2 1/4 teaspoons active dry yeast (one 7 g packet)
1 teaspoon fine salt
3 to 3 1/2 cups (360 to 420 g) all purpose flour, plus more for dusting
Optional 1/2 teaspoon ground cinnamon or 1/4 teaspoon nutmeg for a warm note

Directions

Warm the milk to about 105 to 115 F (40 to 46 C), pour into a small bowl, stir in 1 teaspoon of the sugar (taken from the 1/4 cup) and sprinkle the yeast over the top; let sit 5 to 10 minutes until foamy. If it never foams your yeast is bad, get new yeast.
In a large bowl mash or whisk 1 cup cooked, cooled sweet potato until smooth, then stir in the melted 1/4 cup butter, the remaining sugar, the room temperature egg, the salt and the optional 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg if using.
Add the foamy yeast mixture to the sweet potato mix and stir to combine. If your sweet potato mash is very wet use less of the warmed milk when you proofed it; you can always add a little more later.
Gradually add 3 cups of the all purpose flour and stir until a shaggy dough forms; if it seems too sticky add up to the extra 1/2 cup flour a few tablespoons at a time. The dough should be soft and slightly tacky but not a wet batter.
Turn the dough onto a lightly floured surface and knead about 8 to 10 minutes by hand, or 5 to 7 minutes in a stand mixer with dough hook, until smooth and elastic. Use just enough flour to keep it from sticking, too much flour will make rolls dense.
Place the dough in a lightly greased bowl, cover with plastic wrap or a towel, and let rise in a warm draft free spot until doubled in size, about 60 to 90 minutes depending on room temp.
Punch the dough down, divide into 12 to 16 equal pieces (about golf ball size for 12 rolls), shape each into a smooth ball and place in a greased 9×13 pan or two round pans, leaving a little space between. Cover and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat your oven to 375 F (190 C).
Bake the rolls at 375 F for 15 to 20 minutes, until tops are golden and the internal temp reads about 190 F if you use a thermometer. If you tap the bottoms they should sound hollow.
Immediately brush the hot rolls with 1 to 2 tablespoons more melted butter, let cool a bit in the pan, then serve warm. Tip: measure flour by spooning into the cup and leveling or better yet weigh it, and dont overwork the dough after the second rise or they wont be as fluffy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.