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    Home » Baking

    Sweet Potato Rolls

    Published: Oct 5, 2022 Last updated: Oct 2, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    These sweet potato rolls are the perfect addition to the holiday tables, soft, tender, with a sweet flavor they are delicious with a pat of butter.
    Sweet Potato Rolls Featured Image.
    Sweet Potato Rolls pin image.

    Sweet Potato Rolls are a soft, delicious and light dinner roll with a buttery sweet flavor. These super soft rolls are a family favorite and make the perfect addition to Thanksgiving dinner or any special occasion.

    Sweet Potato Rolls on cooling rack.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe

    ❤️ Why you'll love it

    • These sweet potato dinner rolls will be the best rolls you have ever eaten!
    • They are a wonderful flaky roll recipe, delicious warm with a pat of melty butter.
    Ingredients for Sweet Potato Rolls.
    Just a few simple ingredients make the softest, most tender, sweet and light dinner rolls!
    Mashed sweet potatoes
    No need to add anything to the sweet potatoes. Once boiled, just mash and measure!
    Blooming yeast.
    First bloom the yeast by adding it to warm water and brown sugar, soaking for 5 minutes.
    Yeast, egg, and sweet potato mixture before mixing.
    Mix the wet ingredients together well before adding the butter and flour.

    🥘 Ingredients

    Active dry yeast

    Light brown sugar

    Sweet potato puree: I like to boil the fresh sweet potatoes, mash them, and then let them cool. You can also buy canned sweet potato puree.

    Unsalted butter

    Salt

    Large eggs

    All-purpose flour 

    Flour and butter on top of sweet potato and yeast mixture.
    Add the flour to the dough 1 cup at a time.
    Rubber scraper scraping down sides of bowl.
    Periodically scrape down the sides of the bowl to get all the flour worked into the dough.
    Kneading flour into the dough with a kitchen aid.
    I start with the kitchen aid, and then finish kneading dough by hand.
    Dough on floured surface.
    The dough will be sticky, you will need to knead a little bit more flour into it until it is not so sticky anymore.

    🔪 Instructions

    1. In a small bowl, dissolve yeast, warm water, and 1 tablespoon of brown sugar. Let stand 5 minutes.
    2. Transfer yeast mixture to bowl of the kitchenaid and add the remaining sugar, sweet potato, butter, salt, and slightly beaten eggs. Stir to mix well.
    3. Gradually add in 3 cups of flour, mixing 1 cup at a time with the dough hook attachment until soft dough forms.
    4. Turn dough out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking.
    5. When dough is smooth, shape into a ball and place dough ball in an oiled bowl, turn to coat the surface. Cover with plastic wrap, and put bowl in a warm place. Let dough rise 1 hour, until dough has doubled in size.
    6. Prepare a 9x13 baking dish by spraying with non stick cooking spray. Set aside.
    7. Punch down, and let dough to rest for 2 minutes. Cut dough into quarters, then evenly cut each quarter into thirds (you will get 1 dozen rolls)
    8. Shape each piece of dough into a smooth ball and place in the prepared baking dish. There should be a little bit of space between the dough balls.
    9. Cover the roll dough with a clean towel and set in a warm place to rise for 30 minutes, until almost double in size.
    10. Preheat oven to 375 degrees f.
    11. Bake rolls for 20 minutes, or until golden brown.
    Kneaded dough ball.
    Knead the dough about 7 to 8 times until it is just barely sticky.
    Dough before rise.
    Once dough is kneaded, place it in a well oiled dish to rise.
    Dough that has doubled in size.
    Dough should double in size within an hour to hour and half.
    Shaped rolls in baking dish before rising.
    Place rolls in the baking dish so they just barely touch.

    🥄 Equipment

    Kitchen aid

    Small bowl

    Baking dish

    🥫Storage

    Store in an airtight bag up to 3 days on the counter or up to 3 months in the freezer.

    Rolls that have risen and ready for baking
    Once rolls have doubled in size, it is time to bake them.

    📖 Variations

    • Pumpkin puree or butternut squash puree can be substituted for the sweet potato puree.
    • Maple syrup or honey can be substituted for the brown sugar.

    💭 Tips

    • For best results, be sure the butter, sweet potatoes, and eggs are all at room temperature before using. Failing to do so can cause issues with the rise of the dough.
    • You may need to use a little additional flour to shape the dough into a ball, just be sure to not add too much flour or the roll will become tough.

    📚 Related Recipes

    Mom's potato rolls made with made potatoes!

    These Sweet Dinner Rolls are a fan favorite!

    I love these Butternut Squash Rolls

    🍽 Serve with...

    These homemade dinner rolls are best served warm with butter and make a perfect bread side for the Thanksgiving menu.

    Sweet Potato Roll cut in half.
    These Sweet Potato Rolls are the softest, lightest, most delicious rolls!

    🏫 The last word

    This recipe calls for active dry yeast. If using instant dry yeast, you will not need to do step one. Rather the yeast can be added to the wet ingredients along with the flour.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Sweet Potato Rolls Featured Image.

    Sweet Potato Rolls

    Shelby Law Ruttan
    These sweet potato rolls are the perfect addition to the holiday tables, soft, tender, with a sweet flavor they are delicious with a pat of butter.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 25 mins
    Rising time 2 hrs
    Total Time 2 hrs 40 mins
    Course Side Dish
    Cuisine American
    Servings 12
    Calories 176 kcal

    Equipment

    • Kitchenaid
    • Small bowl
    • 9 x 13 Baking dish
    • Rubber scraper

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • .25 ounce active dry yeast
    • ¼ ccup light brown sugar
    • ½ cup mashed sweet potatoes
    • ½ cup warm water
    • 3 tablespoons unsalted butter , softened
    • 1 teaspoon salt
    • 2 large eggs , room temperature
    • 3½ cups all-purpose flour 

    Instructions
     

    • In a small bowl, dissolve yeast, warm water, and 1 tablespoon of brown sugar. Let stand 5 minutes.
    • Transfer yeast mixture to bowl of the kitchenaid and add the remaining sugar, sweet potato, butter, salt, and slightly beaten eggs. Stir to mix well.
    • Gradually add in 3 cups of flour, mixing 1 cup at a time with the dough hook attachment until soft dough forms.
    • Turn dough out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking.
    • When dough is smooth, shape into a ball and place dough ball in an oiled bowl, turn to coat the surface. Cover with plastic wrap, and put bowl in a warm place. Let dough rise 1 hour, until dough has doubled in size.
    • Prepare a 9x13 baking dish by spraying with non stick cooking spray. Set aside.Punch down, and let dough to rest for 2 minutes. Cut dough into quarters, then evenly cut each quarter into thirds (you will get 1 dozen rolls)
    • Shape each piece of dough into a smooth ball and place in the prepared baking dish. There should be a little bit of space between the dough balls.
    • Cover the roll dough with a clean towel and set in a warm place to rise for 30 minutes, until almost double in size.
    • Preheat oven to 375 degrees f.Bake rolls for 20 minutes, or until golden brown.
    • Transfer to wire rack and cool at least 10 minutes before serving.

    Nutrition

    Calories: 176kcalCarbohydrates: 29gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 39mgSodium: 211mgPotassium: 76mgFiber: 1gSugar: 0.4gVitamin A: 919IUVitamin C: 0.1mgCalcium: 13mgIron: 2mgNet Carbohydrates: 28g
    Keyword Sweet Potato Rolls
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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