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Sweet Potato Dinner Rolls

Sweet potato dinner rolls are soft, slightly sweet yeast rolls made with mashed sweet potato and enriched dough. Bake them in a 9x13-inch pan until golden brown for tender rolls that pull apart easily.
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Prep Time 20 minutes
Cook Time 25 minutes
rising and resting 2 hours 25 minutes
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed cooked sweet potato cooled
  • 4 cups all-purpose flour spooned and leveled
  • 0.25 cup granulated sugar
  • 2.25 tsp instant yeast
  • 1 tsp fine salt
  • 0.5 cup whole milk warmed to 100–110°F
  • 1 egg large, at room temperature
  • 4 tbsp unsalted butter melted and cooled

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. If needed, bake or microwave a sweet potato until very tender.
  2. Scoop out the flesh, mash it, measure 1 cup, and cool completely.
  3. Whisk together the flour, sugar, instant yeast, and salt in a large bowl.
  4. Add the sweet potato, warm milk, egg, and melted butter, then mix until no dry flour remains.
  5. Knead the dough on a clean, unfloured counter for 8–10 minutes, until smooth and elastic; it should feel slightly tacky.
  6. Place the dough in a clean bowl, cover, and let rise in a warm spot for 1–1 1/2 hours, until doubled in size.
  7. Line a 9x13-inch baking pan with parchment paper; divide the dough into 12 equal pieces, shape them into balls, and arrange them in the pan in 3 rows of 4.
  8. Cover the rolls and let rise for 30–45 minutes, until puffy and touching.
  9. Heat the oven to 350°F.
  10. Bake for 20–25 minutes, until the rolls are golden brown.
  11. Let the rolls rest in the pan for 10 minutes before serving.

Notes

Cool the mashed sweet potato completely before mixing, and expect the dough to feel slightly tacky after kneading. Store the rolls in an airtight container in the refrigerator for up to 3 days; they freeze well.