Sweet Potato Rolls

One side view of a roll on a cooling rack

These Sweet Potato Dinner Rolls are the perfect addition to your Thanksgiving dinner! Soft and tender sweet potato rolls made with real sweet potato puree and make for the perfect dinner roll.

Course bread, Side Dish, Thanksgiving

Cuisine American

Keyword sweet potato dinner rolls, sweet potato rolls

Prep Time 30

Cook Time 25

Proofing Time 1 30

Total Time 2 25

Servings

Calories 214kcal

Author Jessica - Together as Family

Equipment

Ingredients

1 large sweet potato
1 cup whole milk
4 tablespoons unsalted butter melted & cooled
2 large eggs
2 tablespoons pure maple syrup
1 packet (0.25 oz) instant rapid rise yeast
1½ teaspoons kosher salt
4½ cups all-purpose flour divided

Topping

1 large egg
flaky sea salt (or additional kosher salt)

Instructions

Spray the inside of a large mixing bowl (for the dough to rise in later) and a 9x13 baking pan with cooking spray. Set aside.
Use a fork to puncture the sweet potato 4-5 times. Then microwave the sweet potato for 5 minutes or until the center is tender and easily pierced with a fork. Allow the potato to cool for 5 minutes.
^{*Depending on your microwave, you may need longer (like 6-7 minutes).}
1 large sweet potato
Scoop out the insides of the sweet potato using a spoon. Place it into a small mixing bowl and mash until there are no lumps. If you really want a smooth sweet potato puree then I recommend using a food processor to process until smooth. You need 1 cup of sweet potato puree or mashed sweet potato for the recipe.
In a stand mixer, using the paddle attachment, add the mashed sweet potato, milk, melted butter, eggs, pure maple syrup, and packet of instant yeast. Mix on medium-slow speed until combined.
1 cup whole milk, 4 tablespoons unsalted butter, 2 large eggs, 2 tablespoons pure maple syrup, 1 packet (0.25 oz) instant rapid rise yeast
Add in the kosher salt and 2 cups of the flour. Mix again, start on low speed, until the mixture becomes slightly sticky and forms a shaggy mass of dough.
1½ teaspoons kosher salt, 4½ cups all-purpose flour
Remove the paddle attachment and insert the dough hook attachment. Add the remaining flour (2.5 cups of flour) and mix on medium-low speed.
Allow the dough hook to mix and knead the dough for 4-5 minutes or until it forms a smooth ball of dough. The dough will be slightly tacky and pulled away from the sides of the bowl, but not so tacky and sticky that it cannot form a ball easily and be transferred to a mixing bowl.
Place the dough ball into the prepared large bowl (the one you sprayed with cooking spray earlier). Cover with a clean towel and allow the dough to do it's first rise for 45-60 minutes at room temperature until the dough has doubled in size.
Carefully deflate the dough ball and then divide it into 15 equal pieces. Form each piece into a ball and place them inside the prepared 9x13 baking pan.
Whisk the egg in a small bowl with a fork until mixed well. This is the egg wash for the next step.
1 large egg
Use a pastry brush to brush the tops of the rolls with the egg wash. Sprinkle with coarse flaky salt or additional kosher salt. Cover the pan with a clean kitchen towel and let the dough do it's second rise for 30 minutes or until the rolls are doubled in size.
flaky sea salt
While the rolls are rising preheat the oven to 375℉. Bake the rolls for 20-30 minutes or until golden brown. Serve warm and enjoy!

Notes

Dough Too Sticky? : If the dough is too sticky to handle, like when you move it to the bowl to rise, add 1 tablespoon of flour to the dough and continue to mix until combined. Add more if you need to but only add 1 tablespoon at a time, the mix, and add more if needed.

Honey : Use honey instead of pure maple syrup if wanted.

Nutrition