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Fluffy Sweet Potato Dinner Rolls

A stack of golden brown sweet potato rolls, one torn open to show the bright orange interior.
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Make these soft, buttery sweet potato rolls for a comforting addition to your holiday table or weeknight dinner. This recipe yields tender, lightly sweet yeast rolls that are easy to follow.

Ingredients

Scale
  • 1 cup sweet potato puree (about 1 large sweet potato)
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Combine the warm milk and yeast in a small bowl. Let it sit for 5 to 10 minutes until foamy. This activates the yeast.
  2. In a large mixing bowl, whisk together the sweet potato puree, sugar, salt, 1/4 cup melted butter, and the beaten egg.
  3. Pour the activated yeast mixture into the sweet potato mixture and stir to combine.
  4. Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all the flour.
  5. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
  8. Place the dough balls into a greased 9×13 inch baking pan, leaving a small space between them for rising.
  9. Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  10. Preheat your oven to 375°F (190°C).
  11. Bake the rolls for 15 to 20 minutes, or until they are golden brown on top.
  12. Immediately brush the tops of the hot rolls with the remaining 2 tablespoons of melted butter.
  13. Serve warm as a delicious holiday side dish or best dinner rolls.

Notes

  • For the best results, use homemade sweet potato puree from baked or boiled sweet potatoes. Ensure the puree is smooth and cooled slightly before mixing with the yeast.
  • If you want to make these ahead, you can refrigerate the shaped rolls for up to 12 hours before the second rise and baking. Allow them to come to room temperature for 30 minutes before baking.
  • These rolls freeze well after baking. Cool completely, place in an airtight container, and freeze for up to 3 months. Reheat in a 350°F oven until warm.

Nutrition

Find it online: https://devourdish.com/sweet-potato-rolls-recipe-fluffy-dinner-bread/