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Sweet Potato Dinner Rolls

Sweet potato dinner rolls bake up soft and fluffy with a golden-brown top and tender center. Mashed sweet potato enriches the yeast dough, which rises twice before baking in a 9x13-inch dish.
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Prep Time 20 minutes
Cook Time 33 minutes
Rising and resting 2 hours 35 minutes
Total Time 3 hours 28 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sweet potato medium (about 8 ounces), cooked, peeled, and mashed to yield 3/4 cup
  • 0.5 cup whole milk
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 4 tbsp unsalted butter melted and cooled
  • 1 egg large, at room temperature
  • 3.75 cup all-purpose flour for the dough
  • 2 tbsp all-purpose flour up to; for dusting
  • 1 tsp fine salt
  • 1 nonstick cooking spray for greasing

Equipment

  • 1 microwave
  • 1 9x13-inch baking dish

Method
 

  1. Pierce the sweet potato several times and microwave on HIGH for 5–8 minutes, turning halfway through, until very tender.
  2. Let the sweet potato cool enough to handle, then peel it.
  3. Mash the sweet potato until smooth and measure 3/4 cup.
  4. Warm the milk to 105–110°F.
  5. Stir the yeast and sugar into the warm milk, and let stand for 5–10 minutes until foamy.
  6. Stir the mashed sweet potato, melted butter, and egg into the yeast mixture until combined.
  7. Add 3 3/4 cups flour and the salt, and stir until a shaggy dough forms.
  8. Knead by hand for 8–10 minutes until smooth and elastic, using up to 2 tablespoons flour to dust the work surface as needed.
  9. Lightly coat a large bowl with cooking spray, add the dough, and turn it to coat.
  10. Cover the dough and let rise for 1–1 1/2 hours, until doubled in size.
  11. Lightly coat a 9x13-inch baking dish with cooking spray.
  12. Gently deflate the dough and divide it into 12 equal portions.
  13. Shape each portion into a ball and arrange them in the baking dish.
  14. Cover the rolls and let rise for 30–45 minutes, until the rolls look puffy.
  15. Heat the oven to 350°F.
  16. Bake for 20–25 minutes, until the tops are golden brown and the rolls are set in the center.
  17. Let the rolls rest in the pan for 10 minutes before serving.

Notes

For the softest rolls, measure the mashed sweet potato after mashing and add flour only as needed while kneading. Store covered in the refrigerator for up to 3 days; freezer-friendly for up to 2 months. For a dairy-free option, use unsweetened dairy-free milk and dairy-free butter.