Sweet Potato Yeast Rolls

Soft pillowy sweet potato yeast rolls are my favorite way to turn a regular dinner into something a little bit special. These rolls are perfect for holiday feasts or just for warming up a simple weeknight meal. Their subtle sweetness pairs beautifully with a pat of butter and a sprinkling of flaky salt.

What Makes It Special

• Uses leftover sweet potatoes so nothing goes to waste
• Soft texture with a beautiful orange hue that brightens any table
• Stays fresh longer because of added moisture from the sweet potato
• Versatile for holiday dinners or as breakfast with jam

I developed this recipe when I had a surplus of cooked sweet potatoes after Thanksgiving. Now I purposely make extra just so I have an excuse to bake these.

What You’ll Need

• Mashed sweet potatoes: Rich flavor and a lovely color Use fresh or leftover sweet potatoes for best results
• Warm milk: Helps activate the yeast for the perfect rise Choose whole milk for richness
• Granulated sugar: Feeds the yeast and balances the earthiness of the sweet potato Use cane sugar if available for improved taste
• Unsalted butter: Adds moisture and flavor Choose high quality for a creamy result
• Active dry yeast: The essential leavening Look for packets with a recent date for good lift
• Salt: Balances sweetness Look for fine sea salt so it blends smoothly
• Ground cinnamon: Adds a hint of cozy spice Go for fresh cinnamon for best fragrance
• All purpose flour: Provides the structure Sift it first for the lightest rolls
• Egg: For the egg wash that gives a glossy golden finish Use the freshest you can find

Let’s Cook This Together

Prepare the Potatoes:

Peel and dice your sweet potatoes and simmer them in water until tender This takes about fifteen to twenty minutes Drain then mash until velvety smooth and let cool a bit so they do not cook the eggs later on

Activate the Yeast:

Combine warm milk sugar and yeast in a small bowl The milk should feel like a warm bath not hot to the touch Let this stand for five to ten minutes until you see bubbles and some foam on the surface

Mix the Dough:

In a large bowl stir together your cooled mashed sweet potatoes melted butter salt and cinnamon Add your activated yeast mixture and blend well Gradually add flour just until the dough is soft and a bit tacky Stop if it feels dry or stiff

Knead and First Rise:

Flour your counter and knead the dough for about five to seven minutes until it becomes smooth and elastic Transfer to a greased bowl and cover with a kitchen towel Let it rise one hour or until doubled Keep it away from drafts

Shape the Rolls:

Punch down the airy dough and divide evenly into twelve to fifteen pieces Roll each piece into a ball and set them into a greased pan or on a baking sheet

Second Rise:

Drape a towel over your pan and let the dough rest for thirty minutes until the rolls look puffy and lighter

Bake:

Preheat oven to three seventy five degrees Brush each roll with a beaten egg for a beautiful golden crust Bake twenty to twenty five minutes The rolls are ready when they sound hollow if you tap the bottom

Serve Warm:

Let the rolls cool a few minutes before serving Spread with creamy butter or enjoy them plain Every bite is soft and fluffy

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Good to Know

• Higher in fiber than regular white rolls
• Freezes beautifully for make ahead dinners
• A crowd pleaser for picky eaters

My favorite detail is the color These rolls brighten up even a gray winter meal My sister still talks about when we served these with honey butter at our first Thanksgiving after moving to a new house

Keeping It Fresh

For the freshest rolls always wrap them in a clean kitchen towel right after baking and store in an airtight container Room temperature is best for a couple of days but they also freeze well for up to three months Just rewarm in the oven for best flavor

Easy Ingredient Swaps

If you are out of milk try using a nondairy alternative or water for a slightly less rich roll Whole wheat flour can be used for half of the all purpose if you want extra nutrition Pumpkin or butternut squash puree works well for sweet potato in a pinch

How to Serve It Right

Serve these warm from the oven with whipped honey butter or a simple swipe of salted butter They are perfect with roast chicken or as a holiday bread basket showstopper They are also delightful split in half for ham sandwiches

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Behind the Dish

This recipe was inspired by childhood memories of sweet bread and family gatherings The rolls remind me of the comfort and warmth of home Hand shaping each roll always makes me feel connected to that history and brings a sense of celebration to any table

Tout savoir sur cette recette

→ How do I achieve a soft, fluffy texture?

Ensure the dough is well-kneaded and allow it to rise until doubled in size before shaping for the best lift and airy crumb.

→ Can I use canned sweet potatoes?

Yes, canned sweet potatoes work. Just drain, mash, and measure out 2 cups, ensuring they’re not overly wet.

→ How do I store leftover rolls?

Let rolls cool completely, then store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ What is the purpose of the egg wash?

Brushing the rolls with a beaten egg before baking gives them a shiny, golden finish and helps lock in moisture.

→ Can I add nuts or dried fruit?

Chopped pecans or dried cranberries make tasty additions—fold them into the dough after the first knead for extra flavor.

→ Are these rolls suitable for special diets?

The rolls contain gluten, egg, and dairy, but you may experiment with alternative ingredients to fit dietary needs.