The Magic of Sweet Potato
I love baking with sweet potatoes. They make bread so soft and sweet. It feels like a warm hug from the inside.
My grandson once asked if they were just orange potatoes. I still laugh at that. They are their own special thing. They give these rolls a beautiful color and a gentle sweetness.
A Little Kitchen Story
The first time I made these, I was not patient. I did not let the potato mash cool enough. My poor yeast did not foam up.
My rolls were small and sad. It taught me a good lesson. Good things take time. This matters because cooking teaches us patience. It is a good skill for life, not just the kitchen.
Let’s Make the Dough
Mixing the dough is my favorite part. You get to see it all come together. The yeast makes it alive and bubbly.
You will add flour until the dough feels just right. It should be soft and a little sticky. Fun fact: the yeast eats the sugar and makes little bubbles of air. That is what makes the rolls light and fluffy.
The Secret to Perfect Rolls
Shaping the dough balls takes practice. Do not worry if they are not perfect at first. Just cup your hand and roll them gently.
I like to think of tucking them into a soft bed. You are making a safe place for them to rise. This matters because how you treat your food changes how it tastes. A little care makes all the difference.
Your Turn to Share
Doesn’t that smell amazing? There is nothing like the smell of fresh bread. It makes a house feel like a home.
What is your favorite smell from your kitchen? Is it bread, or cookies, or maybe soup? Tell me what you love to bake most. I would love to know if you try the maple syrup trick for a sweeter roll!
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potato, peeled and cut into ½-inch pieces | 1 large (about 2 ½ cups) | |
| Whole milk | ⅔ cup | |
| Warm water | ¼ cup | |
| Active dry yeast | 1 packet (2 ¼ teaspoons) | |
| Granulated sugar, divided | 3 tablespoons plus 1 teaspoon | |
| Eggs | 2 large | room temperature |
| Unsalted butter, melted | ¼ cup (½ stick / 57 g) | for the dough |
| Bread flour, divided | 5 cups (600 g) | |
| Kosher salt | 1 ½ tablespoons | for the dough |
| Unsalted butter, melted | 2 tablespoons | for the topping |
| Kosher salt | 1 teaspoon | for the topping |
Let’s Make Sweet Potato Rolls, My Dear
Hello, my dear. Come sit with me. Today we are making sweet potato rolls. They are soft, a little sweet, and so warm. I love how they make the whole house smell like a hug. My grandson says they are his favorite. I still laugh at that.
These rolls are perfect for a beginner. We will take our time. I will tell you a few stories along the way. Does that sound nice? Let’s get our hands a little dusty with flour. It is the best kind of mess.
Step 1: First, we cook our sweet potato. Put the pieces in a pan with milk. Let it all get soft and cozy. Keep an eye on the milk so it does not get angry and burn. Mash it all together until it is smooth. Then let it take a nice, long rest to cool down.
Step 2: Now, we wake up the yeast. Mix it with warm water and a tiny bit of sugar. In a few minutes, it will get all foamy and happy. It looks like a little science experiment. I always think it is magic. This is what makes our rolls puff up so big.
Step 3: Put your mashed potato, the yeast, eggs, and melted butter in a big bowl. Mix it all up. It will look a bit messy. That is just fine. Now we add most of the flour and the salt. Let the mixer do the hard work for a little while.
Step 4: Time to use our hands. Sprinkle some flour on the counter. Knead the dough until it feels smooth. Push and fold, push and fold. (A hard-learned tip: if the dough sticks to your fingers, just add a tiny bit more flour.) It is like playing with clay. Very relaxing.
Step 5: Put the dough in a greased bowl. Cover it with a cloth. Find a warm spot for it to rise. I like to put it near the window. Let it sleep until it is twice as big. This takes about an hour. What is your favorite cozy spot in the house? Share below!
Step 6: Now, punch the dough down. It is fun, is it not? Divide it into fifteen pieces. Roll each piece into a smooth ball with your hands. Place them all in a baking dish, side by side. They look like little friends. Let them rise again until they are fluffy.
Step 7: Bake them until they are a beautiful golden brown. Doesn’t that smell amazing? As soon as they come out, brush them with melted butter. Sprinkle a little salt on top. This makes them shine. You can eat them warm. I think that is the best way.
Cook Time: 22–24 minutes
Total Time: About 3 hours
Yield: 15 rolls
Category: Bread, Side Dish
Three Fun Twists to Try
Once you know the basic recipe, you can play. I love to add little changes. It makes baking an adventure. Here are three of my favorite ideas. They are all so simple and good.
Herb Garden Rolls: Mix a tablespoon of fresh rosemary right into the dough. It smells like a summer garden.
Cinnamon Swirl Rolls: Roll the dough out flat. Sprinkle it with cinnamon and sugar. Then roll it up and slice it.
Cheesy Pull-Apart Bread: Mix a whole cup of shredded cheddar cheese into the dough. So cheesy and fun to pull apart.
Which one would you try first? Comment below!
The Perfect Plate and Pairing
Now, what to eat with your beautiful rolls? They are so friendly. They go with almost anything. For a simple supper, I love them with a big bowl of soup. They are perfect for dipping. You could also split one and put a pat of butter inside.
For a holiday meal, put them in a pretty basket. Use a nice cloth napkin to keep them warm. Everyone will be so happy to see them. They are always the first thing to disappear from the table. It makes me smile.
To drink, I would choose a cold glass of apple cider. It is sweet and tangy. For the grown-ups, a pale ale beer is a nice match. It cuts through the richness. Which would you choose tonight?
Keeping Your Sweet Potato Rolls Fresh and Warm
Let’s talk about keeping these rolls soft. Cool them completely first. Then store them in a plastic bag at room temperature. They will stay lovely for two days.
For longer storage, freeze them. Wrap each roll tightly in plastic wrap. Then pop them all into a freezer bag. I once forgot to wrap one properly. It got a little frosty, but it still tasted fine after warming.
To reheat, wrap frozen rolls in foil. Warm them in a 350°F oven for 10-15 minutes. This brings back that fresh-baked feel. Batch cooking saves you time on busy days.
It means a warm, homemade treat is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Roll Troubles
Sometimes, our dough doesn’t rise. The yeast might be old. I remember when my rolls stayed flat as pancakes. Now I always test my yeast in warm water with a pinch of sugar.
If it gets foamy, your yeast is alive and ready. This matters because good yeast makes your rolls light and fluffy. Another issue is sticky dough. Just add a little more flour, one spoonful at a time.
Knead it until it feels smooth in your hands. If your rolls are too dense, you may have over-kneaded the dough. Gentle handling keeps the air inside. This creates a softer, more tender roll.
Solving small problems builds your confidence in the kitchen. Which of these problems have you run into before?
Your Sweet Potato Roll Questions, Answered
Q: Can I make these gluten-free?
A: Yes, use a good gluten-free bread flour blend. The texture will be a little different but still tasty.
Q: Can I make the dough ahead?
A: Absolutely. Let it do its first rise in the bowl. Then cover it tightly and put it in the fridge overnight.
Q: What can I use instead of milk?
A: Any plain, unsweetened milk alternative works well. I have used oat milk with great success.
Q: Can I double this recipe?
A: You can, but mix it in two separate batches. This ensures everything mixes together evenly.
Q: Is the maple syrup glaze necessary?
A: Not at all. It just adds a lovely, gentle sweetness. It is a completely optional treat.
Which tip will you try first?
A Final Word From My Kitchen to Yours
I hope you love making these rolls as much as I do. There is nothing better than sharing warm bread. It fills your home with the best smell.
*Fun fact: The orange color comes from beta-carotene, which is great for your eyes!* I would be so thrilled to see your creations. Your kitchen stories make my day.
Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your beautiful, golden-brown rolls. Happy cooking!
—Elowen Thorn.
Easy Homemade Sweet Potato Rolls Recipe
Description
Fluffy, slightly sweet homemade rolls made with mashed sweet potato for a beautiful color and tender texture.
Ingredients
Topping
Instructions
- Rinse and peel the sweet potato. Then, cut the potato into ½-inch pieces.
- To a small saucepan over medium-high heat, add potatoes and milk. Bring to a boil.
- Reduce heat to medium-low. Cover the saucepan and cook the potato pieces for 10-15 minutes, or until they are very soft, stirring occasionally so the milk does not scald.
- Remove from heat. Mash the sweet potato with the milk until smooth. Transfer to a medium bowl to cool (about 30 minutes).
- After the mashed sweet potato has cooled, combine the warm water, yeast, and 1 teaspoon of sugar in a small bowl. Let stand about 5 minutes, or until foamy.
- To the bowl of a stand mixer with a dough hook attachment, add the mashed sweet potato, yeast mixture, eggs, melted butter, and the remaining 3 tablespoons of sugar. Beat on low until combined.
- Continue mixing on low while gradually adding the salt and 4 cups of bread flour. Beat on low for about 4 minutes, or until the dough is smooth.
- Turn the dough out onto a lightly floured work surface. Knead the dough by hand for about 5 minutes, adding ½ cup of flour at a time, as needed, if the dough is sticky.
- Spray a large bowl with nonstick spray. Place the kneaded dough into the bowl, and cover with plastic wrap.
- Let the dough rise in a warm, draft-free area until doubled in size, about 1 to 1 ½ hours.
- When you are ready, spray a 9×13-inch baking dish with nonstick spray.
- Punch the dough, turn it out onto a floured surface, and divide the dough into 15 equal-sized pieces.
- Push down slightly (but firmly and evenly) on the dough pieces and roll the ball under your palm in a circular motion. Use the cupped sides of your hands to keep the dough centered in your palm. You may have to work the dough for a while, but eventually, it will come together and most of the lines and folds should have incorporated into the dough, forming a smooth dough ball.
- Place the dough balls into the prepared baking dish. Cover with plastic wrap and let rise until doubled in size, about 45 minutes to an hour.
- Preheat the oven to 375°F.
- When ready to bake, uncover the rolls and bake for 22-24 minutes, or until a dark golden brown. (The internal temperature of baked rolls should read 190°F.) When the rolls are almost done, melt the butter for the topping.
- Brush the baked rolls with the melted butter and evenly sprinkle the kosher salt (or flaky sea salt) over the hot rolls and serve immediately. You could also let the rolls cool on a wire rack before serving. (Note: If you want a sweeter roll, brush the rolls with a mixture of 2 teaspoons maple syrup and 2 teaspoons water to replace the butter.)
Notes
- For a sweeter alternative to the butter and salt topping, brush the hot rolls with a mixture of 2 teaspoons maple syrup and 2 teaspoons water.