Print

Fluffy Sweet Potato Dinner Rolls

Close-up of fluffy sweet potato rolls, one broken open to show the vibrant orange sweet potato filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft, buttery sweet potato dinner rolls for a tender side dish perfect for holidays or family meals. This recipe uses simple ingredients for golden, flavorful results.

Ingredients

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

Instructions

  1. Combine the warm milk, sugar, and yeast in a small bowl. Let stand for 5 to 10 minutes until foamy. This activates the yeast.
  2. In a large bowl, mix the mashed sweet potato, 1 egg, melted butter, and salt. Stir until combined.
  3. Add the yeast mixture to the sweet potato mixture and stir well.
  4. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. Add only enough flour to prevent sticking.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it 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. Arrange the dough balls in a greased 9×13 inch baking pan, leaving a small space between them for spreading.
  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. Whisk together the beaten egg and water to create an egg wash. Brush the tops of the rolls lightly with the wash.
  12. Bake for 18 to 22 minutes, or until the tops are golden brown.
  13. Remove the rolls from the oven. Brush the tops immediately with melted butter for extra flavor and softness.
  14. Serve warm.

Notes

  • For the softest rolls, ensure your sweet potato puree is smooth, not lumpy.
  • If you prefer a richer flavor, substitute 1/4 cup of the flour with bread flour.
  • These rolls freeze well after cooling; wrap tightly before freezing.

Nutrition

Find it online: https://tastethisplate.com/sweet-potato-rolls-fluffy-homemade-rolls/