Sweet Potato Rolls
Soft, fluffy, and subtly sweet, these homemade Sweet Potato Rolls are the ultimate crowd-pleaser for any meal. Made with creamy mashed sweet potato, a touch of honey, and a golden milk-brushed crust, these rolls combine a tender texture with a hint of natural sweetness. The dough is easy to work with and yields perfectly pillowy rolls that are ideal for dinner spreads, holiday gatherings, or even next-day sandwiches. With a prep time of just 90 minutes and straightforward ingredients like all-purpose flour, active dry yeast, and butter, these rolls are a satisfying baking project for all skill levels. Serve them warm from the oven to make your meals extra special with this wholesome twist on classic dinner rolls!
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Recipe Information
Ingredients
- 1 cup sweet potato (mashed)
- 0.25 cup warm water (around 110°F)
- 2.25 teaspoons active dry yeast
- 4 tablespoons unsalted butter (softened)
- 2 tablespoons honey
- 1 egg
- 3.5 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons milk (for brushing)
Instructions
Peel and cube one or two medium-sized sweet potatoes. Boil them in a pot of water until fork-tender, about 15 minutes. Drain, mash until smooth, and measure out 1 cup. Let it cool to room temperature.
In a small bowl, combine the warm water and active dry yeast. Stir and let it sit for 5–10 minutes until foamy.
In a large mixing bowl, combine mashed sweet potato, softened butter, honey, and the egg. Mix until smooth.
Add the yeast mixture to the mixing bowl and stir to combine.
Gradually add the all-purpose flour and salt to the mixture. Start by adding 2 cups of flour, mix with a spoon or stand mixer with a dough hook, then slowly incorporate the remaining flour until a smooth and slightly sticky dough forms.
Knead the dough for about 8–10 minutes by hand on a floured surface or 5 minutes in a stand mixer until it is soft and pliable.
Transfer the dough to a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball and place on a greased or parchment-lined baking sheet, spacing them slightly apart.
Cover the rolls loosely and let them rise for another 30 minutes until puffy.
Preheat your oven to 375°F (190°C). Just before baking, brush the tops of the rolls lightly with milk for a soft and golden crust.
Bake the rolls for 18–20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove from the oven and let the rolls cool slightly. Serve warm and enjoy!
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 408.8 g | 149% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 52.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 286 mg | 22% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 1317 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
