Sweet Potato Dinner Rolls

Sweet potato dinner rolls are soft, pillowy, and slightly sweet. Perfect for Thanksgiving dinner or alongside any cold weather comfort food!

Course Bread, Side Dish

Cuisine American

Prep Time 30

Cook Time 23

Rising Time 2

Total Time 2 53

Servings dinner rolls

Calories 139kcal

Author Sam Merritt

Equipment

Stand mixer (optional)
13x9 glass or ceramic baking dish
Instant read thermometer
Small saucepan

Ingredients

½ cup (120 ml) water
¼ cup (60 ml) whole milk
2 ½ teaspoons active dry yeast (1 packet)
2 Tablespoons granulated sugar plus a pinch for activating yeast
2 Tablespoons light brown sugar firmly packed
1 cup (230 g) mashed sweet potatoes slightly warm or room temperature
4 cups (500 g) bread flour plus additional as needed, divided
1 large egg + 1 large egg yolk room temperature preferred
1 ½ teaspoons table salt
6 Tablespoons (85 g) unsalted butter cut into 6 pieces and softened

For preparing the pan and topping the rolls

2 Tablespoons salted butter (for greasing the pan)
3 Tablespoons salted butter
2 large garlic cloves peeled and smashed
1 Tablespoon finely chopped fresh rosemary

Instructions

Activate the yeast: Combine the water and milk and heat (either in the microwave or in a saucepan) to 115F (45C). Pour into the bowl of your stand mixer or a large mixing bowl and add yeast and a generous pinch (about a teaspoon) of granulated sugar. Stir and allow to sit for 5-10 minutes, until yeast is foamy and active.
½ cup water, ¼ cup whole milk, 2 ½ teaspoons active dry yeast
Mix the dough: Add the remaining sugar, brown sugar, mashed sweet potato, about half of the flour (2 cups/250g), egg, egg yolk, and salt (don’t add the butter yet) and stir until well-combined – will be quite sticky!
2 Tablespoons granulated sugar, 2 Tablespoons light brown sugar, 1 cup mashed sweet potatoes, 4 cups bread flour, 1 large egg + 1 large egg yolk, 1 ½ teaspoons table salt
Incorporate the butter: With mixer on low-speed (or stirring by hand with a wooden spoon), gradually add the softened butter, a tablespoon at a time, allowing each piece to incorporate before adding the next.
6 Tablespoons unsalted butter
Add remaining flour: Gradually add the remaining flour until the dough clings to itself and pulls away from the sides of the bowl. It should be soft and slightly tacky, not wet or very sticky. You may not need all the flour called for, or you may find you need a bit more in order to reach the proper consistency.
Knead: Knead the dough with the dough hook attachment of your stand mixer (or by hand on a clean, lightly floured surface) until smooth and elastic, about 5-8 minutes with mixer or 8-10 minutes by hand.
First rise: Lightly oil a large bowl and transfer the dough to the bowl, turn to coat all sides with oil. Cover tightly with plastic wrap and allow to rise in a warm place until doubled in size (typically 1-2 hours).
Shape the rolls: Generously grease a 9x13” (23x33cm) glass or ceramic baking dish with butter. Punch down the dough and divide into 24 equal pieces (alternatively you can divide into 15 pieces for larger rolls). Shape each dough portion into a smooth ball by pulling the dough down and tucking the edges underneath to create slight tension on the surface. Arrange rolls in the pan so they are evenly spaced/just touching.
2 Tablespoons salted butter
Second rise: Cover the rolls with plastic wrap and allow them to rise again in a warm place until they’ve puffed about 50% (about 30-45 minutes). Meanwhile, preheat your oven to 375F (190C).
Bake: Uncover rolls and transfer to center rack of 375F (190C) preheated oven. Bake for 22-24 minutes, until rolls are light golden on top and the centers reach 190F (88C) internally (I use an instant-read thermometer to check the center temperature). While the rolls are baking, prepare the garlic rosemary butter.
Make the garlic rosemary butter: While the rolls bake, melt 3 Tablespoons salted butter over low heat. Once butter is melted, add the garlic cloves and rosemary. Let the butter infuse over low heat, stirring occasionally, for at least 20 minutes, then remove from the heat.
3 Tablespoons salted butter, 2 large garlic cloves, 1 Tablespoon finely chopped fresh rosemary
Finish: Brush the warm rolls generously with the garlic rosemary butter. Serve warm.

Notes

Sweet potato:

Roasting or steaming the sweet potatoes work, or even cooking them in the microwave. You will need plain mashed sweet potatoes, with no milk, butter, or seasoning added.

Make ahead option:

After shaping the rolls, cover tightly and refrigerate overnight. The next day, let the rolls come to room temperature (set them on your counter) and rise as indicated (about 50% puffed) before baking as indicated.

Flavor variation:

For a sweeter variation, skip the rosemary and add a drizzle of honey to the melted butter before brushing.

Storing:

Allow the rolls to cool then store in an airtight container at room temperature for up to 3 days. For longer storage, they can be frozen (baked or unbaked, instructions below).

To freeze baked rolls: Allow the rolls to cool completely then wrap tightly in plastic wrap and then foil, then place in an airtight container or zipper bag. Freeze for up to 2 months. Reheat in a 300F (150C) oven until heated through.

To freeze unbaked rolls: After shaping, place the rolls on a parchment lined tray and freeze until firm, then transfer to a Ziploc bag. Freeze for up to 1 month. When ready to bake, thaw overnight in the refrigerator in a generously greased baking pan (as indicated in the recipe), thaw (covered) overnight in the fridge, then let them rise at room temperature until puffy and bake as indicated.

Nutrition