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Sweet Potato Rolls

Sweet potato rolls are soft, lightly sweet yeast rolls made with mashed sweet potato and baked until golden brown. A pair of rises gives them a fluffy texture, while a 9x13-inch pan keeps the rolls nestled together.
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Prep Time 25 minutes
Cook Time 25 minutes
Rising and cooling 2 hours 8 minutes
Total Time 2 hours 58 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 tsp active dry yeast
  • 0.25 cup water warm (105–110°F)
  • 0.25 cup granulated sugar
  • 0.5 cup whole milk warm (100–110°F)
  • 1 egg large, at room temperature
  • 0.75 cup sweet potato mashed cooked, cooled
  • 4 tbsp unsalted butter melted and cooled
  • 1 tsp salt
  • 3.5 cup all-purpose flour 3 1/2 to 4 cups total
  • 1 nonstick cooking spray for greasing

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Stir the yeast and sugar into the warm water in a large bowl and let stand for 5–10 minutes, until foamy.
  2. Stir in the warm milk, egg, sweet potato, melted butter, and salt, then mix in 3 1/2 cups flour until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8–10 minutes, adding flour from the remaining amount a tablespoon at a time as needed, until smooth and slightly tacky.
  4. Lightly coat a large bowl with cooking spray, place the dough inside, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
  5. Lightly coat a 9x13-inch baking pan with cooking spray, divide the dough into 12 equal pieces, shape into balls, and arrange them in the pan.
  6. Cover the rolls and let rise in a warm place for 35–50 minutes, until puffy and nearly doubled.
  7. Bake at 350°F for 20–25 minutes, until golden brown and the centers reach about 190°F.
  8. Cool the rolls in the pan for 10 minutes before serving.

Notes

For the softest rolls, add the remaining flour a tablespoon at a time and stop when the dough is smooth and slightly tacky. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze for up to 3 months. A dairy-free milk and butter alternative can be used if needed.