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Sweet Potato Dinner Rolls

Sweet potato dinner rolls are soft, lightly sweet yeast rolls baked close together in a 9x13-inch dish until golden brown. Mashed sweet potato gives the dough a tender texture and warm color.
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Prep Time 30 minutes
Cook Time 27 minutes
Rising and cooling 2 hours 10 minutes
Total Time 3 hours 7 minutes
Servings: 15 servings
Course: Side Dish
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 cup sweet potato cooked, mashed, cooled
  • 1 egg large
  • 4 tbsp unsalted butter melted and cooled
  • 1.5 tsp fine salt
  • 4.5 cup all-purpose flour
  • 1 tbsp neutral oil divided

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. In a large bowl, stir together the milk warmed to 105–110°F, yeast, and 1 tablespoon of the sugar; let stand for 5–10 minutes, until foamy.
  2. Stir in the remaining 3 tablespoons sugar, sweet potato, egg, butter, and salt, then mix in the flour until a shaggy dough forms.
  3. Knead the dough on a clean counter for 8–10 minutes, until smooth and elastic; it should feel slightly tacky but not wet.
  4. Put the dough in a large bowl coated with 1 teaspoon of the oil, turn to coat, cover, and let rise for 1–1 1/2 hours, until doubled in size.
  5. Gently deflate the dough, divide it into 15 equal pieces, and shape each piece into a smooth ball.
  6. Grease a 9x13-inch baking dish with the remaining 2 teaspoons oil, arrange the dough balls in 3 rows of 5, and cover; let rise for 30–45 minutes, until puffy, while heating the oven to 350°F.
  7. Bake for 22–27 minutes, until the rolls are golden brown.
  8. Cool the rolls in the pan for 10 minutes before serving.

Notes

For tender rolls, keep the dough slightly tacky but not wet while kneading. Store covered in the refrigerator for up to 3 days; freeze yes, in an airtight container. For a dairy-free variation, use unsweetened plant milk and dairy-free butter.