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!
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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
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!
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.
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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.
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.
Watch how to make this recipe!
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Sweet Potato Rolls
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
- 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
- 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
- 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.
- Once doubled, punch the dough down and turn out onto a lightly floured surface.
- Cut into 15 pieces, and gently roll into circles.
- 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 remove from oven, then preheat your oven to 350°F.
- Bake until golden brown, 20-25 minutes.
- Allow rolls to cool for 10-15 minutes before eating. Then enjoy!
Notes
- *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.
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