Sweet Potato Dinner Rolls Recipe

If you’re on the hunt for soft, fluffy, and slightly sweet rolls that make any meal feel extra special, you’re going to adore this Sweet Potato Dinner Rolls Recipe. I absolutely love how these rolls have the perfect tender crumb, all thanks to the magic of sweet potatoes blended into the dough. When I first tried baking with sweet potatoes in rolls, I never looked back—my family goes crazy for them, especially at holiday dinners. So stick around, because I’m sharing everything you need to nail these lovely rolls at home.

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Ingredients You’ll Need

Each ingredient here brings something special to the table—literally! The sweet potato keeps the rolls moist, while the yeast and sugar create that perfect rise and subtle sweetness. A quick shopping tip: choose fresh, firm sweet potatoes without blemishes for best flavor and consistency.

• Sweet potato: Provides moisture and natural sweetness, making the rolls tender.
• Whole milk: Adds richness and helps develop soft dough.
• Warm water: Activates the yeast; make sure it’s not too hot or you’ll kill it!
• Active dry yeast: The magic that makes these rolls rise beautifully.
• Granulated sugar: Feeds the yeast and adds a touch of sweetness.
• Eggs: Bring structure and help create a light crumb.
• Butter: Adds richness and keeps rolls soft; melted makes it easy to mix.
• Bread flour: Gives rolls that chewy, sturdy texture without being dense.
• Kosher salt: Balances sweetness and enhances flavor.
• Cane syrup: A sweet glaze that adds shine and a little extra sweetness after baking.
• Flaky sea salt: Sprinkled on top for a perfect salty-sweet finish.

Variations

I’ve experimented a bit here and there, and I encourage you to make these rolls your own. Whether you want to boost the sweetness, keep things more savory, or swap ingredients for dietary needs, the dough is forgiving and tasty all around.

• Gluten-Free Version: I swapped the bread flour for a gluten-free blend once, and while the texture was a bit different, the flavor stayed great—just add a bit of xanthan gum for structure.
• Spiced Sweet Potato Rolls: Adding a pinch of cinnamon and nutmeg to the dough gave the rolls a cozy warmth perfect for fall dinners.
• Dairy-Free Option: I’ve used almond milk and coconut oil instead of butter with good results—just expect a slightly different but still delicious taste.
• Honey Glaze Instead of Cane Syrup: I sometimes drizzle honey mixed with melted butter on top for a golden shine and sweet finish that my family loves.

How to Make Sweet Potato Dinner Rolls Recipe

Step 1: Cook and Mash the Sweet Potato

Start by bringing the peeled, chopped sweet potato and milk to a gentle boil on medium-high heat. Then, reduce the heat and cover, letting them simmer until the potatoes are super soft—about 20 minutes. This part is key because the softness ensures a smooth mash, which makes your dough velvety. I usually mash with a fork or potato masher right in the saucepan, then transfer to a bowl to cool completely—cooling helps when mixing with yeast later to avoid killing it.

Step 2: Activate the Yeast

While the sweet potato mixture cools, stir warm water, active dry yeast, and 1 teaspoon of sugar in a small bowl. Let it rest for about 5 minutes until it’s foamy. This foaming shows your yeast is alive and ready to work! If it doesn’t foam, it’s best to start over with fresh yeast so your rolls rise nicely.

Step 3: Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, beat together the cooled sweet potato puree, yeast mixture, eggs, 4 tablespoons melted butter, and the rest of the sugar. Once combined, gradually add bread flour and kosher salt, mixing on low for about 4 minutes until you get a soft, smooth dough. If you don’t have a stand mixer, no worries—just use a sturdy spoon and plenty of elbow grease!

Step 4: Knead the Dough

Flour a clean surface lightly, then turn your dough out. Knead for about 5 minutes until elastic and smooth, adding a little flour as needed if it’s too sticky. I’ve learned this step makes a noticeable difference: too little kneading and your rolls can be dense; too much and they get tough. Aim for a dough that springs back when poked gently.

Step 5: First Rise

Place the dough in a greased large bowl, cover tightly with plastic wrap, and let it rest at room temperature until it doubles in size. This usually takes about 1 to 1 1/2 hours depending on your kitchen’s warmth. I’ve found a cozy spot near a sunny window works beautifully for proofing.

Step 6: Shape and Second Rise

Preheat your oven to 375°F and prepare a 13×9-inch pan with cooking spray. Punch down the dough gently, then divide it into 15 even balls. Place the balls in your pan, cover again, and let them rise until near doubling—this usually takes 45 minutes to an hour. This second rise is what gives you those pillowy rolls with perfect height.

Step 7: Bake and Finish with Glaze

Mix the cane syrup with the remaining 2 tablespoons of melted butter and set aside to brush on the rolls after baking. Bake the rolls uncovered until they’re a lovely light golden brown, about 18 to 22 minutes. Right out of the oven, brush with the syrup butter glaze and sprinkle flaky sea salt on top to balance the sweet. Serve warm if you can—these rolls are downright irresistible fresh from the oven!

How to Serve Sweet Potato Dinner Rolls Recipe

Garnishes

I love topping these rolls with just a little extra butter right after baking or drizzling more cane syrup if we’re feeling sweet. Sometimes, a sprinkle of fresh herbs like rosemary or thyme elevates them for dinner parties without overpowering that lovely sweet potato flavor.

Side Dishes

These rolls pair beautifully with roast chicken, turkey, or even hearty stews. My family especially enjoys them alongside green beans almondine, cranberry sauce, or a rich mushroom gravy—things that complement the subtle sweetness and softness.

Creative Ways to Present

For special occasions, I arrange the rolls in a circular pattern on a rustic wooden board with small bowls of herb butter and honey for dipping. Another favorite is weaving savory bacon bits or shredded cheese inside the dough balls before baking, making a stunning twist to the traditional roll.

Make Ahead and Storage

Storing Leftovers

Leftover rolls stay fresh when stored airtight at room temperature for up to 2 days. I usually pop them in a large zip-top bag or container to keep them soft. If you have a bread box, that works great too to prevent drying out.

Freezing

I’ve had great success freezing these sweet potato rolls—just cool them completely, then wrap individually in plastic wrap and place in a freezer-safe bag. They freeze well for up to 3 months and defrost quickly at room temp or in the fridge overnight.

Reheating

To reheat, I either warm them wrapped in foil at 350°F for about 10 minutes or microwave briefly (about 15 seconds) covered with a damp paper towel to keep moisture. A quick brush of melted butter after reheating always makes them taste freshly baked again.

FAQs

Final Thoughts

This Sweet Potato Dinner Rolls Recipe has truly become my go-to whenever I want to wow guests or add a comforting, homemade touch to any meal. The way they balance a subtle sweetness with fluffy, buttery softness is just irresistible. I hope you’ll enjoy making these as much as I do—they’re a simple way to bring a little extra warmth and joy to your table. Don’t be surprised if they become the star of your next dinner party or holiday feast!

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