These soft and golden Sweet Potato Dinner Rolls are the perfect addition to any dinner table. Naturally sweet, beautifully fluffy, and rich in color, these rolls combine the comforting flavor of sweet potatoes with the timeless appeal of homemade bread. Whether you’re preparing a holiday feast, a cozy Sunday dinner, or a simple weeknight meal, these rolls are guaranteed to impress. Their pillowy texture and subtle sweetness pair effortlessly with savory dishes, soups, and even breakfast spreads.
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Ingredients
For the Dough
- 1 cup mashed sweet potato (from 1 medium potato, cooked & cooled)
- ¾ cup whole milk, warmed to about 110°F
- ⅓ cup unsalted butter, melted & cooled
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast (1 packet)
- 2 large eggs, room temperature
- 1 teaspoon salt
- 4 to 4½ cups all-purpose flour
- 1 teaspoon vanilla extract (optional)
For the Topping
- 2 tablespoons melted butter
- Flaky sea salt (optional)
Instructions
1. Prepare the Sweet Potato
Cook the sweet potato until tender—microwave for 6–8 minutes or bake at 400°F for 45–60 minutes. Scoop, mash, and let cool completely. Measure 1 cup for accuracy.
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2. Activate the Yeast
In a mixing bowl, stir together warm milk, sugar, and yeast. Let rest 5–10 minutes until foamy. If not foamy, the yeast is inactive—start again.
3. Combine the Wet Ingredients
Add mashed sweet potato, melted butter, eggs, vanilla, and salt. Mix until smooth.
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4. Form the Dough
Add flour gradually, starting with 4 cups. Mix with a dough hook (or by hand) until the dough pulls away from the sides and feels slightly tacky. Add more flour if needed. Knead 6–8 minutes (or 10–12 minutes by hand) until elastic and smooth.
5. First Rise
Transfer dough to a greased bowl, cover, and let rise 60–90 minutes in a warm area until doubled in size.
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6. Shape the Rolls
Punch down dough gently. Divide into 16–18 equal pieces. Roll each into smooth balls and arrange in a greased 9×13-inch pan.
7. Second Rise
Cover and let rise 30–45 minutes until noticeably puffy and touching.
8. Bake
Preheat oven to 375°F. Brush rolls with melted butter. Bake 20–25 minutes, or until golden and an internal thermometer reads about 190°F. Brush with more butter after baking. Add flaky salt if desired.
Pro Tips
- Sweet potato should be thick and smooth, not watery.
- Dough should remain slightly tacky—adding too much flour creates dense rolls.
- Check the temperature of your milk and butter; overly hot liquids can harm the yeast.
- For perfectly identical rolls, weigh each dough ball.
- Don’t skip the second rise—it’s key to a soft, fluffy texture.
Why This Recipe Works
- Uses simple pantry ingredients
- Naturally sweet, soft, and moist from the sweet potato
- Beautiful golden color with a bakery-style finish
- Versatile for holidays or everyday meals
- Easy enough for beginners with impressive results
Substitutions & Variations
- Whole Wheat Option: Replace up to 2 cups all-purpose flour with white whole wheat flour.
- Dairy Free: Use plant-based milk and substitute butter with vegan butter.
- Lower Sugar: Reduce sugar to 2 tablespoons.
- Egg Free: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
- Flavor Options: Add shredded cheddar, fresh herbs, minced garlic, or spices like cinnamon or nutmeg.
Make-Ahead, Storage & Reheating Guide
Make-Ahead
- Shape rolls, cover, and refrigerate overnight.
- Bring to room temperature, let rise 45–60 minutes, then bake.
Storage
- Store cooled rolls in an airtight container for 3 days at room temperature.
Freezing
- Freeze individually wrapped rolls for up to 3 months.
- Thaw at room temperature, then rewarm.
Reheating
- Warm in a 350°F oven for 10 minutes or microwave for 15–20 seconds.
- Brush with butter after reheating to restore softness.
Serving Ideas
- With holiday meals like turkey, ham, or roast beef
- Paired with soups: chicken noodle, tomato basil, squash bisque
- As breakfast rolls—add eggs, bacon, or honey
- For sliders with pulled pork, meatballs, or shredded chicken
- With flavored butters like honey cinnamon or garlic herb
Nutrition (Per Serving Estimate)
- Calories: 165
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 1g
- Sugars: 4g
- Protein: 4g
- Sodium: 150mg
- Vitamin A: High (from sweet potato)
Frequently Asked Questions
Can I use instant yeast?
Yes. Instant yeast can be mixed directly with the flour without proofing.
Why didn’t my rolls rise?
Most common causes: inactive yeast, liquids too hot, or a cold rising environment.
Can I bake these in a different pan?
Yes—use two 9-inch round pans or a muffin tin (shorter baking time).
Can I add mix-ins?
Absolutely—herbs, cheese, garlic, and spices all work well.
My dough is sticky. What should I do?
Add flour 1 tablespoon at a time until tacky but manageable.
These homemade Sweet Potato Dinner Rolls bring warmth, color, and irresistible softness to every meal. With their subtle sweetness, golden crust, and pillowy interior, they’re a wonderful upgrade from ordinary dinner rolls and a standout choice for holidays or everyday cooking. Simple to prepare and beautifully versatile, they’re sure to become a family favorite year after year.
Soft Sweet Potato Dinner Rolls
Ingredients
For the Dough
- 1 cup mashed sweet potato (from 1 medium potato, cooked & cooled)
- ¾ cup whole milk, warmed to about 110°F
- ⅓ cup unsalted butter, melted & cooled
- ¼ cup granulated sugar
- 2¼ tsp active dry yeast (1 packet)
- 2 large eggs, room temperature
- 1 tsp salt
- 4 to 4½ cups all-purpose flour
- 1 tsp vanilla extract (optional)
For the Topping
- 2 tbsp melted butter
- Flaky sea salt (optional)
Instructions
- Prepare the Sweet PotatoCook the sweet potato until tender—microwave for 6–8 minutes or bake at 400°F for 45–60 minutes. Scoop, mash, and let cool completely. Measure 1 cup for accuracy.
- Activate the YeastIn a mixing bowl, stir together warm milk, sugar, and yeast. Let rest 5–10 minutes until foamy. If not foamy, the yeast is inactive—start again.
- Combine the Wet IngredientsAdd mashed sweet potato, melted butter, eggs, vanilla, and salt. Mix until smooth.
- Form the DoughAdd flour gradually, starting with 4 cups. Mix with a dough hook (or by hand) until the dough pulls away from the sides and feels slightly tacky. Add more flour if needed. Knead 6–8 minutes (or 10–12 minutes by hand) until elastic and smooth.
- First RiseTransfer dough to a greased bowl, cover, and let rise 60–90 minutes in a warm area until doubled in size.
- Shape the RollsPunch down dough gently. Divide into 16–18 equal pieces. Roll each into smooth balls and arrange in a greased 9×13-inch pan.
- Second RiseCover and let rise 30–45 minutes until noticeably puffy and touching.
- BakePreheat oven to 375°F. Brush rolls with melted butter. Bake 20–25 minutes, or until golden and an internal thermometer reads about 190°F. Brush with more butter after baking. Add flaky salt if desired.
Notes
- Use freshly cooked sweet potato for the best flavor.
- A warm, draft-free place helps dough rise faster and more evenly.
- Brushing with butter before and after baking enhances softness and shine.
- Rolls freeze exceptionally well, making them ideal for meal prep.
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