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    Home » Recipes » Baking Recipes

    Sweet Potato Rolls

    This post may contain affiliate links.

    Easy and delicious, these tender sweet potato rolls will be your new favorite. Soft, delicious, and easy to make! Great for dinners and holidays!

    Plus, they are a great way to use up leftover sweet potatoes-fresh or from a casserole!

    This post may contain affiliate links. Please read my disclosure policy.

    holding a roll in the hand
    These are so soft and tender!
    Jump to Recipe Jump to Video Print Recipe

    I love sweet potato- I’ve used it cupcakes, pie, pudding, biscuits and now rolls. I love the flavor it brings to so many of our favorite dishes.

    Ingredients needed for sweet potato rolls?

    • Unsalted Butter
    • Milk- whole or 2%
    • Water
    • All-Purpose Flour
    • 1 package instant or rapid rise yeast
    • Brown Sugar
    • Salt
    • Mashed Sweet Potato- this can be freshly cooked and mashed, or from a can, or from leftover sweet potato casserole!
    • Eggs

    Sweet Potato Rolls in baking dish
    These turn out golden and delicious!

    How to make sweet potato rolls?

    • In a large bowl, combine the flour, brown sugar, yeast and salt.
    • Microwave your butter, milk, and water. Heat for 30 second intervals, stirring in between, until your mixture is warm and butter is melted. The temperature on an instant read thermometer should be between 115°F and 130°F*. If you want a great thermometer, check out this one! (affiliate)
    • Mix the warm liquid, mashed sweet potatoes, and the eggs into the flour mixture, until a dough forms.
    • Knead for 5-10 minutes until the dough is sticky.
    • Transfer the dough to a clean bowl, lightly cover with a clean kitchen towel or plastic wrap.
    • Place bowl in warm oven or in a warm place in your house until doubled in size- ~45 minutes.
    • Once doubled, punch the dough down and turn out onto a lightly floured surface, ut into pieces and roll into spheres.
    • Place in prepared dish, dust with a little more flour, cover again, and return to oven to rise for 45 more minutes- or when doubled in size.
    • Once doubled bake until golden brown and enjoy!
    • wet ingredients before heating
    • dry ingredients mixed
    • butter and milk at 125°F
    • wet ingredients added to flour
    • dough after kneading
    • dough in clean bowl
    • dough after rising 1st time
    • punching down dough after 1st rise
    • cutting dough into portions
    • dough cut into 15 mpieces
    • rolling dough into rolls
    • Sweet Potato Rolls in baking dish before rising
    • Sweet Potato Rolls after 2nd rise
    • Sweet Potato Rolls after baking

    Tips for the most tender rolls:


    • Use instant rise or rapid rise yeast for this recipe. 1 package or 2 ¼ tsps.
    • Make sure your yeast is working- it should double the dough each time you let it rise.
    • If your house is could heat your oven to its lowest temperature then turn it OFF. Then let your dough rise in there.
    • After the second rise the rolls should be touching in the dish.
    close up of roll
    These rolls are so easy to make and bake up so well! Fluffy and delicious every time!

    How to make sweet potato puree?

    Oven: To make sweet potato puree preheat oven to 425°F. Wash and dry a medium-large sized sweet potato.

    Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy.

    Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher.

    Instant Pot: If you have an instant pot, you can place the sweet potato in there, on the trivet, with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and natural release for 8 minutes.

    Put it in a food processor and blend until smooth, or mash with a potato masher.

    roll with herb butter on it
    Try these with my garlic herb butter!

    What temperature should liquid be for instant/rapid rise yeast?

    Instant and Rapid Rise yeast can be mixed directly into the flour mixture. The liquid is typically hotter when using this type of yeast (120°F-130°F compared to 100°F-110°F) because once you add it to the flour mixture it will go down to the correct temperature that will help the yeast grow.

    If you need a fantastic thermometer I love this one! (affiliate)

    I hope you enjoy this recipe for sweet potato rolls as much as I do! While you are at it check out my homemade no knead bread, and my garlic herb butter.

    Sweet Potato Rolls Pinterest Pin
    Don't forget to pin this recipe!

    Watch how to make this recipe!

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    Sweet Potato Rolls featured image

    Sweet Potato Rolls

    Author: Lisa
    Easy and delicious, these tender rolls will be your new favorite. Soft, delicious, and easy to make! Great for dinners and holidays!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Rise Time 1 hr 15 mins
    Total Time 1 hr 45 mins
    Course Side Dish
    Cuisine American
    Servings 15

    Ingredients
      

    • 4 ½ cups all purpouse flour
    • 1 package instant or rapid rise yeast
    • ⅓ cup brown sugar
    • 2 teaspoon salt
    • 6 tbs unsalted butter
    • ⅔ cup milk- whole or 2%
    • ¼ cup water
    • 1 heaping cup mashed sweet potato*
    • 2 large eggs

    Instructions
     

    • Preheat oven to lowest setting- my oven goes down to 170°F but yours might be 200°F. Either one works. Then turn oven off. You want a warm environment to help the dough rise*. Butter a 9x13 pan- bottom and sides.
    • In a large bowl, combine the flour, brown sugar, yeast and salt. If using a stand mixture, use the paddle attachment.
      4 ½ cups all purpouse flour, 1 package instant or rapid rise yeast, ⅓ cup brown sugar, 2 teaspoon salt
      dry ingredients mixed
    • In a microwave safe dish heat your butter, milk, and water. Heat for 30 second intervals, stirring in between, until your mixture is warm and butter is melted. The temperature on an instant read thermometer should be between 115°F and 130°F*.
      6 tbs unsalted butter, ⅔ cup milk- whole or 2%, ¼ cup water
      butter and milk at 125°F
    • Mix the warm liquid, mashed sweet potatoes, and the eggs into the flour mixture, until a dough forms. Then knead for 5-10 minutes until the dough is sticky. If using a stand mixture, after dough forms switch to a dough hook attachment, and knead for 5 minutes.
      1 heaping cup mashed sweet potato*, 2 large eggs
      dough after kneading
    • Transfer the dough to a clean bowl, lightly cover with a clean kitchen towel or plastic wrap. Place bowl in warm oven until doubled in size- ~45 minutes.
      dough after rising 1st time
    • Once doubled, punch the dough down and turn out onto a lightly floured surface.
      punching down dough after 1st rise
    • Cut into 15 pieces, and gently roll into circles.
      rolling dough into rolls
    • Place in prepared dish, dust with a little more flour, cover again, and return to oven to rise for 45 more minutes- or when doubled in size.
      Sweet Potato Rolls in baking dish before rising
    • Once doubled remove from oven, then preheat your oven to 350°F.
      Sweet Potato Rolls after 2nd rise
    • Bake until golden brown, 20-25 minutes.
      Sweet Potato Rolls after baking
    • Allow rolls to cool for 10-15 minutes before eating. Then enjoy!
      freshly baked role

    Notes

    Tips and Tricks
    • *Mashed Sweet Potato- this is about 1 medium- large sweet potato skin removed and mashed, or you can use leftover sweet potato casserole, or candied sweet potato, or candied yams. Just make sure it is mashed.
    • How to make homemade sweet potato puree?
      If you are making your own sweet potato puree you will want to plan ahead since it takes about an hour if using the oven. To make sweet potato puree preheat oven to 425°F. Wash and dry a medium-large sized sweet potato. Using a fork poke holes in it then wrap in foil. Bake in oven for 45-60 minutes or until fully cooked and squishy. Let the sweet potato cool and then peel it. Put it in a food processor and blend until smooth, or mash with a potato masher. If you have an instant pot, you can place the sweet potato in there, on the trivet, with a cup of water. Poke holes in it, then pressure cook on high for 30 minutes, and natural release for 8 minutes. Put it in a food processor and blend until smooth, or mash with a potato masher.
    • *If you live in a warm area, or are making these during summer, you can just let the dough rise in a warm area.
    • Temperature for yeast- Since we are using instant/rapid rise yeast you can mix that into the flour mixture and then the warm liquid will be cool enough when you mix it in. The temp should be between 115°F and 130°F.  If you are using active dry yeast you will need to proof/activate the yeast in a similar method to these rolls, and the temperature will need to be lower.

    Nutrition

    Calories: 212kcalCarbohydrates: 34gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 35mgSodium: 326mgPotassium: 75mgFiber: 1gSugar: 5gVitamin A: 202IUVitamin C: 1mgCalcium: 27mgIron: 2mg
    Keyword sweet potato rolls
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

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