Sweet Potato Rolls

Sweet Potato Rolls: Your New Favorite Recipe for Soft, Fluffy, & Irresistible Bread

Hey there, my fellow food lover! There’s something magical about pulling a tray of golden, warm rolls out of the oven, don’t you think? That incredible aroma of yeast and butter that fills the entire house is basically a hug in culinary form. And if you’ve never tried adding sweet potato to your dough, oh my goodness—you are in for the most delightful treat of your life.

These Sweet Potato Rolls are my absolute weakness. They’re impossibly soft, with a tender, buttery crumb that just melts in your mouth. The sweet potato gives them a gorgeous golden-orange hue and the most subtle, natural sweetness that makes them perfect for absolutely everything. We’re talking holiday feasts, Sunday supper, tearing apart and slathering with butter for a midnight snack… you get the idea. They’re the kind of roll that makes people ask for the recipe before they’ve even finished their first one.

I know some of you might be thinking, “Emily, bread baking? That’s intimidating!” But I promise you, this recipe is totally approachable. We’re going to walk through every single step together. So, tie on your favorite messy apron (the sign of a cook having a great time!), and let’s make something delicious that will fill your kitchen with love and your belly with joy.

A Roll Fueled by Love & Grandma’s Kitchen

This recipe always takes me right back to my grandma’s cozy, flour-dusted kitchen. She wasn’t a fancy chef, but she was a master of comfort food. Her signature move was never letting anything go to waste. One day, after a big Sunday dinner, she had a lone baked sweet potato left sitting on the counter. Instead of just reheating it, she got this twinkle in her eye, mashed it up, and stirred it right into her classic dinner roll dough.

What came out of the oven that day was nothing short of revolutionary to my young taste buds. They were softer, more moist, and had a depth of flavor that her regular rolls, as amazing as they were, just didn’t have. It was a humble, ingenious twist born from resourcefulness and love. That’s the spirit I try to bring into my kitchen every day—a little improvisation, a lot of love, and a willingness to play with your food. Every time I make these, I can almost hear her saying, “Don’t be afraid to get your hands dirty, sweetheart. That’s how you know you’re doing it right.”

Gathering Your Golden Ingredients

Here’s everything you’ll need to create this little bit of magic. The beauty of this recipe is in its simplicity! Let’s break it down:

• 1 cup mashed sweet potatoes – This is our superstar! It adds moisture, sweetness, and that beautiful color. Chef’s Tip: For the best flavor, roast your sweet potato instead of boiling it. Poke a few holes in one large potato and bake at 400°F (200°C) for about 45-60 minutes until super tender. Let it cool completely before scooping out the flesh and mashing it smoothly. Substitution: Canned pure pumpkin purée works in a real pinch and gives a similar result!
• 1 packet (2¼ tsp) active dry yeast – Our little miracle worker that makes the dough rise and gives the rolls their airy texture.
• ½ cup warm milk (110°F/43°C) – Warmth wakes up the yeast. Use whole milk for the richest flavor, but any milk you have works. Pro Hack: No thermometer? The milk should feel warm to the touch, not hot. Too hot will kill the yeast!
• ¼ cup granulated sugar – A little food for the yeast and a touch of sweetness to balance the flavors.
• ¼ cup unsalted butter, melted – For that irresistible, rich, and tender crumb. I use unsalted so we can control the salt level.
• 1 tsp salt – The essential flavor enhancer. Don’t skip it!
• 1 large egg – This adds structure and richness to the dough.
• 3½ – 4 cups all-purpose flour – The foundation of our rolls. We’ll add it gradually because the exact amount can vary based on your sweet potato’s moisture content and even the humidity in your kitchen.
• Optional: melted butter for brushing – For that gorgeous, glossy, restaurant-quality finish right out of the oven. Highly recommended!

Let’s Get Baking: Your Step-by-Step Guide to Perfect Rolls

Ready? Let’s do this! Read through all the steps once before you start—it’s my number one tip for confident baking.

1. Wake Up the Yeast: In a small bowl, combine the warm milk and a tiny pinch of the sugar. Sprinkle the yeast over the top and give it a gentle stir. Let it sit for 5-10 minutes until it becomes foamy and smells, well, yeasty! This is called “proofing” and it’s our way of making sure our yeast is alive and ready to work. If it doesn’t foam, your yeast might be old or your milk was too hot—start over!
2. Create the Base: In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), combine the mashed sweet potato, the remaining sugar, melted butter, egg, and salt. Mix it all together until it’s smooth and well-combined.
3. Bring It Together: Pour in the foamy yeast mixture and give it a good stir. Now, add 3 cups of the flour and start mixing. If you’re using a stand mixer, start on low speed. The dough will be shaggy and sticky. Gradually add more flour, about ¼ cup at a time, until the dough starts to pull away from the sides of the bowl and is only slightly sticky to the touch. You may not need all 4 cups! We want a soft, pliable dough, not a dry, tough one.
4. The Kneading Dance: Turn your dough out onto a lightly floured surface. Now, put on your favorite song and knead! Push the dough away from you with the heel of your hand, fold it over, give it a quarter turn, and repeat. Do this for 8-10 minutes. You’ll feel the dough transform from sticky and lumpy to incredibly smooth and elastic. Chef’s Test: Do the “windowpane test” – take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without it tearing immediately, you’re done! If you’re using a mixer, let it knead on medium speed for about 5-7 minutes.
5. First Rise: Place your beautiful, smooth dough ball into a lightly greased bowl. Turn it over once to grease the top. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it rise until doubled in size, about 1 hour. (I like to turn my oven on to its lowest setting for one minute, turn it OFF, and then place the bowl inside for a perfect rising environment).
6. Shape the Rolls: Gently punch down the dough to release the air. Turn it out onto your surface and divide it into 12-16 equal pieces. I use a kitchen scale for perfectly even rolls, but eyeballing it works just fine! To shape, tuck the edges of each piece under, pinching them together on the bottom to create a smooth top. Place the rolls, smooth side up, into a greased 9×13 inch baking dish or on a parchment-lined baking sheet, letting them just barely touch each other.
7. Second Rise: Cover the shaped rolls again and let them rise for another 30-45 minutes. They should look nice and puffy.
8. Bake to Golden Perfection: While the rolls are rising, preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, until the tops are a deep golden brown and they sound hollow if you tap on them.
9. The Finishing Touch: The moment they come out of the oven, brush the tops with melted butter. This gives them a gorgeous sheen, an extra hit of buttery flavor, and keeps the tops soft. Let them cool in the pan for just a few minutes before devouring.

How to Serve These Heavenly Sweet Potato Rolls

Okay, the hardest part is waiting those few minutes for them to cool enough so you don’t burn your tongue! But it’s worth it. Here’s how I love to serve them:

The Classic: Simply split one open while it’s still steaming and let a pat of good salted butter melt into every nook and cranny. This is a religious experience.

The Holiday Feast: These are the ultimate holiday roll. Their beautiful color and incredible flavor make them the perfect companion to your Thanksgiving turkey, honey-glazed ham, or Christmas prime rib. They’re sturdy enough to sop up all that glorious gravy!

Next-Level Breakfast: Use leftover rolls (if you have any!) to make the best breakfast sandwich of your life. Slice one open, toast it lightly, and pile it with a fried egg, crispy bacon, and a slice of sharp cheddar.

With Soup or Stew: There is no better tool for cleaning your bowl of chili, beef stew, or butternut squash soup than one of these soft, sweet rolls.

Get Creative: Fun Flavor Twists!

Once you’ve mastered the basic recipe, have some fun with it! Here are a few of my favorite ways to mix things up:

• Herb & Garlic Swirl: Before the first rise, roll the dough out into a large rectangle. Brush it with melted butter and sprinkle generously with minced fresh rosemary, thyme, and a little garlic powder. Roll it up jelly-roll style, slice into pinwheels, and place them in the pan to rise. Bake as directed for incredible pull-apart rolls.
• Cinnamon Sugar Sweetness: Perfect for a brunch or dessert roll! After brushing with butter out of the oven, immediately sprinkle with a mix of cinnamon and sugar for a sweet, sparkly top.
• Make Them Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. You might need a touch more liquid, so add a tablespoon of milk at a time if the dough feels too dry.
• Vegan-Friendly Version: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 mins), plant-based milk, and vegan butter. The sweet potato keeps them incredibly moist!
• Add Some Crunch: Fold in ½ cup of chopped toasted pecans or walnuts into the dough during the last minute of mixing for a wonderful texture contrast.

Chef Emily’s Kitchen Notes

This recipe has evolved so much since my grandma’s first experiment! I’ve learned a few things along the way through trial and error (and a few hilarious kitchen fails, like the time I accidentally used powdered sugar instead of flour for dusting… not recommended).

The biggest lesson? Don’t stress about the exact amount of flour. Trust the process and your instincts. The dough should be tacky but not stick to your clean hands like glue. A softer dough leads to a softer roll. Also, your rise time can vary wildly depending on the temperature of your kitchen. Be patient! Let the dough tell you when it’s ready, not the clock. The best things in life—and in baking—are worth waiting for.

FAQs & Troubleshooting: Your Questions, Answered!

Q: Can I make these rolls ahead of time?
A: Absolutely! You have two great options. 1) Refrigerate after the first rise: After punching down the dough, place it in a greased bowl, cover tightly, and refrigerate for up to 24 hours. When ready, let it sit at room temp for 30 minutes, then shape, rise, and bake. 2) Freeze before the second rise: Shape the rolls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag. The day before you need them, place the frozen rolls in the pan, cover, and let them thaw and rise in the fridge overnight. Then bake as directed (you may need a few extra minutes).

Q: My dough isn’t rising. What went wrong?
A: Oh, we’ve all been there! The most common culprits are: 1) Old yeast: Always check the expiration date. 2) Liquid was too hot: If the milk was hotter than 110°F, it likely killed the yeast. 3) The environment was too cold: Yeast needs warmth to thrive. Find a warmer spot for your next attempt.

Q: My rolls are dense. How can I make them lighter and fluffier?
A: Dense rolls usually mean the dough was over-floured or they didn’t rise enough. Next time, use a lighter hand with the flour and make sure you let them rise until truly puffy and doubled. Also, be gentle when punching down and shaping to preserve some of those precious air bubbles.

Q: Can I use a bread machine or stand mixer?
A: Yes! For a stand mixer, follow the instructions using the dough hook. For a bread machine, add the ingredients in the order recommended by your manufacturer (usually liquids first), select the “dough” cycle, and let the machine do the mixing and first rise for you. Then, just shape, do the second rise, and bake.

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Nutritional Information (Approximate, Per Roll)

Please remember this is just an estimate and can vary based on specific ingredients used and the size of your rolls. This info is for one roll based on a batch of 14.

• Calories: ~160 kcal
• Protein: 4g
• Fat: 4g
• Carbohydrates: 28g
• Sugar: 5g

While these are certainly a treat, the sweet potato does add a dose of Vitamin A, Vitamin C, and fiber, making them a slightly more nutritious option than a standard white dinner roll. Everything in moderation, especially when it’s this delicious!

Final Thoughts from My Kitchen to Yours

Well, my friend, there you have it—my heart and soul poured into a recipe for the most incredible Sweet Potato Rolls. This isn’t just about baking bread; it’s about creating moments. The moment you pull that warm, golden pan from the oven, the moment you see the smile on your family’s face when they take that first bite, the moment you create a new tradition in your own kitchen.

I hope this recipe becomes a staple in your home, just like it is in mine. Don’t forget to tag me @TastyChow on Instagram if you make them—I love seeing your culinary creations! Now, go forth, bake with love, and chow down.

With love and a full belly,