Sweet Potato Dinner Rolls are the pillowy, fluffy dinner rolls perfect for sandwiches, as a side dish to soup or stew, or on your Thanksgiving dinner table.
Disclaimer: I received products from Melissa’s Produce in exchange for creating this recipe for the #FallFlavors event. All opinions are my own.
I can’t believe there was a time in my life where I didn’t like sweet potatoes. What was wrong with me? (Don’t answer that!) Now I love them, whether they’re baked, stuffed or turned into fries. Or into this latest, recipe – dinner rolls!
Don’t be afraid of yeasted rolls – these are really easy to make! Once the yeast proofs, everything gets added to a stand mixer until the dough comes together. Then it’s just some kneading, a little patience while they rise twice, and into the oven they go.
Ingredients for this recipe
- cooked and mashed sweet potato
- all purpose flour
- active dry yeast
How to make this sweet potato dinner rolls
- Mashed Sweet Potatoes. Peel and cube your sweet potato. Add it to saucepan, cover with water and boil until fork tender. Drain the water and mash the potato with 1-2 tablespoons of milk. Alternately, microwave the sweet potato until soft, scrape out the insides and mash with milk. Portion out ½ cup.
- Proof your yeast. Heath milk to 110-115 degrees F. Dissolve yeast and 1 tablespoon sugar into the milk. Let stand 5 minutes.
- Melt the butter. Microwave butter for 30-60 seconds until almost fully melted.
- Make the dough. Add flour, salt and remaining sugar to a stand mixer. Turn the mixer on low and mix in the eggs, one at a time. Follow that with the mashed sweet potato and the yeast and finally, the melted butter. Mix until dough is tacky and pulls away from the sides of the bowl. Add additional flour if needed.
- Let the dough rise. Grease a large bowl and turn out the dough into the bowl. Cover and let rise for 1 hour or until it has doubled in size.
- Form into rolls. Divide the dough into 16 evenly shaped balls. Grease a 9×13 baking dish and place the dough balls inside. Cover and let rise 30 minutes.
- Bake your rolls. Bake rolls for 20 minutes in a preheated 375 degree oven.
- Melt more butter. Melt 3 tablespoons of butter and brush on top of the rolls.
Option 1: fully cook the rolls, let cool and then tightly wrap in plastic wrap and freeze until ready to use. Thaw to room temperature and then reheat in a 350 degree oven, about 8-10 minutes, until warmed through.
Option 2: after the dough has been formed into balls, spray a sheet of plastic wrap with non-stick and place on top of the rolls in the 9×13 baking dish. Refrigerate overnight. Allow to come to room temperature (about an hour) then bake as stated above.
The sponsors of #FallFlavors have provided an amazing prize pack for some lucky winners. You can go back to Monday’s post, Pear Brown Betty to read about what you can win. Then enter the Rafflecopter from there or here for your chances!
Follow the Fall Flavors Pinterest board for more fall recipe inspiration!
Thursday Fall Recipes
- Air Fryer Butternut Squash Fries with Parmesan Garlic Dipping Sauce by Big Bears Wife
- Apple Ginger Oat Tassies by Cindy’s Recipes and Writings
- Apple Sidecar Cocktail by Karen’s Kitchen Stories
- Butternut Squash & Pear Risotto by Sweet Beginnings
- Caramelized Pear Baked Oatmeal by Frugal & Fit
- Chocolate Caramel Affogato by That Recipe
- Easy Yam Souffle by A Kitchen Hoor’s Adventures
- Maple Cake with Maple Glaze by Eat Move Make
- Make The Perfect Cup of Apple Cider Hot Tea by Intelligent Domestications
- Pickled Cabbage by A Day in the Life on the Farm
- Roasted Butternut Squash Soup with Sweet Potato and Parsnip by Cheese Curd In Paradise
- Slow Cooker Loaded Potatoes by Blogghetti
- Sweet Potato Dinner Rolls by Cookaholic Wife
- Sweet Potato Haupia by Hezzi-D’s Books and Cooks
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Sweet Potato Dinner Rolls
- .25 oz active dry yeast
- ¼ cup sugar
- ½ cup milk
- 1 medium sweet potato
- 1 tbsp milk
- 4 cups all purpose flour
- 1 tsp salt
- 2 large eggs
- 9 tbsp unsalted butter divided
For the Sweet Potato
- Peel and chop into cubes. Place in a saucepan, covered with water, over medium high heat. Bring to a boil and boil until fork tender, about 15 minutes. Drain water and mash with 1 milk.
For the Dinner Rolls
- Add butter to a microwave safe dish and cover. Microwave for 30-60 seconds or until mostly melted. Set aside.
- Heat milk to 110-115 degrees F. Dissolve yeast and 1 tbsp of sugar into the milk. Let rest until foamy on top, about 5 minutes.
- Add flour, remaining sugar and salt to the bowl of a stand mixer with the dough hook attached.
- Turn the mixer on low and add in the eggs, one at a time, followed by the mashed sweet potato, then the yeast, then the melted butter.
- Mix on low speed until the dough pulls away from the bowl and is tacky but not sticky. You may need to add an additional cup of flour depending on the humidity in the air while you are making the rolls.
- Grease a large bowl. Turn out the dough into the bowl, cover and let rise in a warm place for 1 hour or until it has doubled in size.
- Grease a 9×13 baking dish.
- Divide dough into 16 equal sized balls and place into the prepared baking dish. Cover and let rise for 30 minutes.
- Preheat the oven to 350 degrees. Bake rolls after their second rise for 20 minutes, or until lightly golden.
- Melt the remaining 3 tablespoons of butter and brush over the rolls while they are still warm.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own.
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