There's a certain magic in the air when the aroma of freshly baked sweet potato rolls fills the kitchen. These homemade sweet potato rolls are a labor of love that I've perfected over many cozy dinners. The first time I attempted these rolls, I was too hasty with the yeast and ended up with dense, rather than fluffy, bread. But with patience and practice, I've honed the recipe to create the most tender, slightly sweet rolls that are now a favorite at my family table. The addition of mashed sweet potatoes not only imparts a beautiful golden hue but also a subtle sweetness that's utterly irresistible.
While there is nothing wrong with the classic dinner roll, I find it a bit boring, which led me to try this recipe years ago. I remember the first batch being a bit too dry, which I later realized was due to not enough sweet potato puree. It's essential to measure your ingredients accurately and to respect the proofing times. After several iterations and a few flour-dusted aprons later, I've arrived at a foolproof recipe that yields soft, pillowy rolls every time. Let's break bread together with this homemade sweet potato rolls recipe that's sure to warm hearts and bellies alike.
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Ingredients
- Sweet potatoes — 2 medium, yielding about 1 cup of mashed sweet potato
- Whole milk — ½ cup, warmed to about 110°F (43°C)
- Unsalted butter — ¼ cup, melted and cooled slightly
- Active dry yeast — 1 packet (2 ¼ tsp)
- Granulated sugar — 3 tbsp
- Large egg — 1, room temperature
- All-purpose flour — 3 to 3 ½ cups, plus more for dusting
- Salt — 1 tsp
- Honey — for brushing (optional)
Instructions
- Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for about 45-50 minutes, or until a knife can easily slide through the flesh. Let them cool, then peel and mash until smooth. I've found that roasting, rather than boiling, deepens their natural sweetness and prevents excess moisture, which could affect the dough's consistency.
- In a large bowl, combine the warm milk, melted butter, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy. This is proofing the yeast, and it's crucial for the rise of your rolls. In my early attempts, I rushed this step and ended up with flat rolls, so patience here is key.
- Add 1 cup of mashed sweet potato and the egg to the yeast mixture and mix well. Gradually add 3 cups of flour and salt, stirring until a sticky dough forms. If the dough is too wet, add more flour, 1 tablespoon at a time, until it comes together. I've learned that the dough should be tacky but not overly sticky, which is the secret to light and airy rolls.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it's smooth and elastic. This kneading process is therapeutic, but also essential for developing the gluten, which gives the rolls their structure. In my first few tries, I under-kneaded, resulting in rolls that lacked volume.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size. I've found that a slightly warmed oven (turned off after preheating for a minute) provides the perfect environment for this first rise.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each into a ball. Place them in a greased 9x13-inch baking dish. Cover and let them rise again for about 30 minutes, until puffy. This second rise is just as important as the first; it ensures that the rolls bake up tall and fluffy.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they're golden brown on top. If you tap them, they should sound hollow. I once left them in a tad too long, and the bottoms darkened more than I liked. Keep an eye on them as ovens can vary.
- Optional: For a sweet, shiny finish, brush the tops of the rolls with a little honey as soon as they come out of the oven. This step, suggested by a baker friend, adds a lovely sheen and a touch of sweetness that complements the sweet potato flavor beautifully.
Substitutions
- Whole milk — If you're dairy-free, unsweetened almond milk or oat milk can be used in place of whole milk. I've tried both, and they work well, though the dough may require a touch more flour.
- Unsalted butter — For a vegan version, use a plant-based butter alternative. Just make sure it's unsalted, or adjust the added salt accordingly.
- Honey — Vegans can opt for agave nectar or a simple syrup glaze instead of honey for that glossy finish.
Variations
- Herb-infused — For an aromatic twist, add finely chopped fresh rosemary or sage to the dough. It's a simple addition that makes the rolls fragrant and even more special.
- Whole wheat — For a heartier, more nutritious roll, replace half of the all-purpose flour with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid, so you may need to adjust the amount of milk slightly.
Dietary Restrictions
- Dairy-free — As mentioned, dairy-free milk and butter alternatives can be used to make these rolls suitable for those avoiding dairy.
- Vegan — In addition to the dairy substitutes, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water, let sit for 15 minutes) in place of the chicken egg.
Equipment
- Two baking sheets
- Large mixing bowl
- Measuring cups and spoons
- Dough scraper (optional, but helpful for dividing dough)
- 9x13-inch baking dish
- Clean kitchen towel
- Pastry brush (for honey glaze)
Storage and Reheating
- Once cooled, store the sweet potato rolls in an airtight container at room temperature. They'll stay fresh for up to 3 days. I've found that wrapping them in a clean kitchen towel before placing them in the container helps retain their softness.
- To reheat, wrap the rolls in aluminum foil and warm in a preheated 350°F (175°C) oven for about 10 minutes. They'll emerge as if freshly baked, with that same irresistible aroma wafting through your kitchen.
Pro Tips
- Yeast temperature — Make sure your milk is at the right temperature for the yeast. Too hot, and it will kill the yeast; too cold, and it won't activate. I use a kitchen thermometer to ensure it's just right.
- Even rolls — To get uniform rolls, use a dough scraper to divide the dough into equal pieces. I like to weigh my dough for precision, ensuring each roll is the same size and bakes evenly.
- Proofing environment — If your kitchen is on the cooler side, proofing can take longer. Find a warm spot or create one by turning on the oven light or placing a bowl of warm water in the oven alongside the dough.
Thanksgiving Feast: Homemade Sweet Potato Rolls Recipe
Elevate your Thanksgiving table with these homemade sweet potato rolls, blending warmth and sweetness into every bite. Check it out!
Equipment
- Dough scraper optional, but helpful for dividing dough
- Clean kitchen towel
- Pastry brush for honey glaze
Ingredients
- 2 medium Sweet potatoes yielding about 1 cup of mashed sweet potato
- ½ cup Whole milk warmed to about 110°F (43°C)
- ¼ cup Unsalted butter melted and cooled slightly
- 1 packet Active dry yeast (2 ¼ tsp)
- 3 tablespoon Granulated sugar
- 1 large Egg room temperature
- 3 to 3 ½ cups All-purpose flour plus more for dusting
- 1 teaspoon Salt
- Honey for brushing (optional)
Instructions
- Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for about 45-50 minutes, or until a knife can easily slide through the flesh. Let them cool, then peel and mash until smooth. I've found that roasting, rather than boiling, deepens their natural sweetness and prevents excess moisture, which could affect the dough's consistency.
- In a large bowl, combine the warm milk, melted butter, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes frothy. This is proofing the yeast, and it's crucial for the rise of your rolls. In my early attempts, I rushed this step and ended up with flat rolls, so patience here is key.
- Add 1 cup of mashed sweet potato and the egg to the yeast mixture and mix well. Gradually add 3 cups of flour and salt, stirring until a sticky dough forms. If the dough is too wet, add more flour, 1 tablespoon at a time, until it comes together. I've learned that the dough should be tacky but not overly sticky, which is the secret to light and airy rolls.
- Turn the dough out onto a floured surface and knead for about 8-10 minutes, until it's smooth and elastic. This kneading process is therapeutic, but also essential for developing the gluten, which gives the rolls their structure. In my first few tries, I under-kneaded, resulting in rolls that lacked volume.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size. I've found that a slightly warmed oven (turned off after preheating for a minute) provides the perfect environment for this first rise.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces and shape each into a ball. Place them in a greased 9x13-inch baking dish. Cover and let them rise again for about 30 minutes, until puffy. This second rise is just as important as the first; it ensures that the rolls bake up tall and fluffy.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they're golden brown on top. If you tap them, they should sound hollow. I once left them in a tad too long, and the bottoms darkened more than I liked. Keep an eye on them as ovens can vary.
- Optional: For a sweet, shiny finish, brush the tops of the rolls with a little honey as soon as they come out of the oven. This step, suggested by a baker friend, adds a lovely sheen and a touch of sweetness that complements the sweet potato flavor beautifully.
Notes
- Yeast temperature — Make sure your milk is at the right temperature for the yeast. Too hot, and it will kill the yeast; too cold, and it won't activate. I use a kitchen thermometer to ensure it's just right.
- Even rolls — To get uniform rolls, use a dough scraper to divide the dough into equal pieces. I like to weigh my dough for precision, ensuring each roll is the same size and bakes evenly.
- Proofing environment — If your kitchen is on the cooler side, proofing can take longer. Find a warm spot or create one by turning on the oven light or placing a bowl of warm water in the oven alongside the dough.
Nutrition
Nutrition Facts
Thanksgiving Feast: Homemade Sweet Potato Rolls Recipe
Amount per Serving
Calories
225
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
27
mg
9
%
Sodium
226
mg
10
%
Potassium
194
mg
6
%
Carbohydrates
39
g
13
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
5501
IU
110
%
Vitamin C
1
mg
1
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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