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.
Jump to:
❤️ 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
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
🔪 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.
🥄 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.
📖 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.
🏫 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
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.
Leave a comment