Sweet Potato Rolls
Updated January 04, 2020
Sweet Potato Rolls-soft and fluffy sweet potato yeast rolls are the perfect side dish for Thanksgiving or any meal. They turn out perfect every time and are so good served warm with butter!
Thanksgiving is next week! How did that happen? Are you ready? Do you have your menu finalized? We aren’t hosting this year, but we will be making my favorite brussels sprouts, the best cranberry sauce, pumpkin cake, and Sweet Potato Rolls. Homemade rolls are a MUST on Thanksgiving and these easy sweet potato dinner rolls are our favorite! You need to make them this year!
Sweet potatoes are in my top 5 favorite foods of all time. I LOVE them! Put them in a homemade dinner roll, best thing EVER, especially when they are served warm with lots of honey butter or homemade jam. YES!
Tips for making Sweet Potato Rolls
- Make mashed sweet potatoes in advance. This is a great recipe for using up leftover mashed sweet potatoes.
- We use active dry yeast for this recipe.
- Let the rolls rise in a warm spot. We have a proof setting on our oven, but if you don’t, find the warmest spot in your house.
- We like to make cloverleaf rolls, where you form the dough into three balls and let them rise in a muffin tin. The boys call them Mickey Mouse rolls:) If you want to make regular dinner rolls, you can form the dough into rolls and bake in regular pans.
- The rolls are SO good served warm with honey butter.
- The rolls freeze well. Cool completely and place in a freezer bag for up to one month.
We hope our Sweet Potato Rolls make an appearance on your Thanksgiving table this year. Warning, they won’t last long. Our boys devour these rolls every time we make them. They are a family favorite and we hope you enjoy them too!
And if you don’t have time to make them for Thanksgiving, you can make them for Christmas, Easter, or to go with any meal! They are a great roll for any occasion!
If you like these Sweet Potato Rolls, you might also like:
- Potato Rosemary Rolls
- Greek Yogurt Biscuits
- Sweet Potato Rosemary Biscuits
- Easy Cornbread
- Cinnamon Rolls
Sweet Potato Rolls
Ingredients
- 2 1/4 teaspoons active dry yeast one packet
- 1/2 cup warm water
- Pinch of granulated sugar
- 3/4 cup unsalted butter softened
- ½ cup granulated sugar
- 2 large eggs beaten
- 1 cup mashed sweet potatoes
- 1 cup warm milk
- 5 1/2 cups all-purpose flour
- 1 teaspoon salt
- Honey butter for serving, optional
Instructions
- In a small bowl, put the yeast in the warm water and stir with a spoon. Let sit for about five minutes or until the yeast starts to bubble.
- In the bowl of a stand mixer, mix together sugar, butter, and salt. Add the warm milk and stir in one cup of the flour. Next, add the yeast mixture and the beaten eggs. Add the mashed sweet potatoes and stir. Add in the remaining flour and mix until the dough comes together.
- Remove the beater blade and switch to the dough hook, knead for about 5 minutes or until the dough is smooth.
- Transfer the dough to a lightly floured surface and knead a few times by hand. If the dough is really sticky you can need in a little extra flour.
- Place the dough in a large greased bowl and let rise in a warm spot for about 45 minutes or until doubled in size.
- Punch down the dough. To form the rolls, pinch off about a tablespoon of dough and roll into a ball. Place three balls into a greased muffin tin. Continue forming rolls until dough is gone.
- Cover the pans with clean towels. Let the rolls rise until doubled in size, about 30-45 minutes.
- Bake rolls at 375 degrees F for 17-20 minutes or until golden brown. Remove from oven and serve warm with honey butter, if desired.
Have you tried this recipe?
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Hi! As soon as I saw this recipe, I immediately went to the kitchen to make them. They’re on their second rise… can’t wait to bake em! Since you don’t include weight measurements in your recipes; I went ahead and used the scoop and level method for measuring my flour. I noticed that I needed quite a bit more flour then you listed. I used my best judgement and added accordingly. Not sure how it’ll work out. Would you consider including weight measurements in the future? Regardless, I’m VERY excited to try these! They look amazing!!
Hi. So, I made the rolls and they were very good! I think with some flour adjustments they could be fantastic! Great recipe, thanks! Any thoughts on adding weight measurements to your recipes? I only ask because it would make the recipe consistent – everyone measures differently.
I always measure with cups. I am glad you enjoyed the rolls!
Definitely going to make these next week! Could I make the dough through the first rise, put in the muffin tins and then put in the fridge Wednesday night? Then pull them out for the second rise on Thursday? Thanks!
Yes, that should be just fine. Enjoy!
OMG Maria! I could just use these for pillows! so pretty!
a truly creative recipe, thank you, and perfect as you suggest for leftovers, love sweet potatoes and trying to avoid bread these days but will make an exception here!
These are perfect for turkey day, and a nice change from regular rolls 🙂
Ooh, I love sweet potato rolls and these look so delicious and fluffy!
This would so work with my GF 1:1 flour. YEA!
They look so fluffy and amazing! Definitely a must for Thanksgiving! My mom is hosting, but we’ve divided up all the dishes. So I have lots of things to make this week. I’m excited, tho!
Any tips for freezing and reheating on the day? These look amazing!
Baked these a few days ago. The texture/color was lovely but our family of taste-testers thought they were exceptionally bland. I followed the recipe exactly. Any suggestions other than possibly adding more salt? Thank you!
SO PERFECT FOR THE HOLIDAYS!
YUM! These rolls look so fluffy and delicious and I have a few sweet potatoes I was wondering what to do with them. Thanks for a great recipe ♥
Reporting back and OMG delish! I used mashed sweet potatoes that had butter/sugar/cinnamon rather than just plain sweet potato puree. Holy smokes! So good!!! A hit at Thanksgiving!
I also made the honey butter. This morning, I added cinnamon to the butter to make the rolls for breakfast. Wow!!!
Such a wonderful recipe! I need to make more
Made these rolls for Thanksgiving 2017. Amazing! I got rave reviews from all my guests. I will making these on a regular basis.
Yay! We are so happy the rolls were enjoyed by your guests!
Soft, chewy and so delicious. Made these for Thanksgiving and everyone asked for the recipe
I made these. Really good. I added about a 1/4 tsp if nutmeg and a 1/2 tsp of cinnamon. I also added a bit of cinnamon to the honey butter. Yummy!
I also kept some dough out and made patties out of it and fried them in butter. My mom used to make fried
Bread dough for us all the time and this was especially good.
Made these today.. I’ll give you a five and I did not find them bland. I thought they were just right, delicate and fluffy, and the family loved them and want me to make again. Gobbled them up with their homemade corn chowder soup. The soup is so flavorful that I guess you want a bun that is not overly rich to go with it though. As for the amount of salt one uses in bread it varies with taste and how much you want to control your yeast. I used the amount you suggested and we found it to our liking. I took some to the elderly man next door and he claimed they were the best buns ever. I bake my own bread and buns and find a few recipes that are a bit heavy but generally I think once one knows the basics of bread-making most recipes turn out pretty good. As for the flour it seems it is a little more to the touch than the actual amount given in a recipe. Perhaps a weight measure would be helpful to the novice. Thank you for posting the recipe, we enjoyed it very much.
Oh my goodness. SAVE THIS RECIPE! These were so amazingly delicious and were the perfect addition to our Thanksgiving dinner. They were sweet enough to almost feel like dessert, but also perfect to match up with all the savior dishes. Super moist, extremely tasty, and a definite keeper! The recipe was easy to follow, and I’m not a baker. I did, however, have to add an additional ~1 cup of flour when kneading the dough because it was really sticky. The additional flour didn’t affect the finished product though. I’m definitely making these again. And again and again.
I am looking for a roll recipe for our Easter dinner and would like to give your recipe a try. Have you made them using bread flour in place of all purpose flour? Would the flour measurements be the same?
I would use the same amount.
Yes, please use weight measurements in all your recipes. The weight measurements seem to always have the best results.