Sweet Potato Rolls Recipe

5 from 2 votes

Soft, tender, and delightfully flavorful, these Sweet Potato Rolls blend mashed sweet potato with rich dough for perfect dinner or holiday treats.

Prep Time10

Cook Time20

Rise Time1 15

Total Time1 45

Course: Side Dish

Cuisine: American

Servings:

Calories: 212kcal

Author: Lisa Killian

Ingredients

4 ½ cups all purpose 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 cup mashed sweet potato* heaping
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 the oven off. You want a warm environment to help the dough rise*. Butter a 9x13 pan, both the bottom and sides.
In a large bowl, combine the flour, brown sugar, yeast, and salt. If using a stand mixer, use the paddle attachment.
4 ½ cups all purpose 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 the 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, 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 mixer, after the dough forms, switch to a dough hook attachment and knead for 5 minutes.
1 cup mashed sweet potato*, 2 large eggs
Transfer the dough to a clean bowl and lightly cover it with a clean kitchen towel or plastic wrap. Place the bowl in a warm oven or spot in the kitchen until it has doubled in size, ~45 minutes.
Once doubled, punch the dough down and turn it out onto a lightly floured surface.
Cut into 15 pieces, and gently roll into circles. Place rolled dough into prepared baking dish, evenly spaced.
Dust rolls with a little more flour, cover it again, and return to the warm spot to rise for 45 more minutes, or until doubled in size.
Once doubled, (remove the dough from the oven if it was rising there), 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!

Video

Notes

Tips and Tricks

*Mashed Sweet Potato- this is about one 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, plan ahead, as it takes approximately an hour to prepare using the oven. To make sweet potato puree, preheat the oven to 425°F. Wash and dry a medium- to large-sized sweet potato. Using a fork, poke holes in it, then wrap it in foil. Bake in the oven for 45-60 minutes, or until fully cooked and tender. 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, followed by a 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, and the liquid temperature will need to be between 105-110 °F.

Nutrition