If you’ve been hunting for the perfect soft, fluffy, and just a little sweet bread to wow your family and friends, then you need to try this Sweet Potato Bread Rolls Recipe. I absolutely love how tender and rich these rolls turn out thanks to the sweet potatoes, and trust me, your kitchen will smell like heaven while they bake. Whether you’re serving them for a holiday feast or just crave a comforting homemade bread, this recipe is a total winner you’ll want to keep close.
Why You’ll Love This Recipe
- Rich Flavor: The sweet potato adds natural sweetness and a velvety texture that makes these rolls irresistibly soft.
- Impressive Yet Easy: You’ll look like a pro baker with minimal effort — perfect for busy days or special occasions.
- Versatile Serving: These rolls are perfect with everything from butter and honey to savory soups and stews.
- Great Make-Ahead Option: You can prep them in advance, freeze, and enjoy fresh rolls anytime.
Ingredients You’ll Need
The magic here lies in using simple, wholesome ingredients that come together beautifully. I’ve included tips to make sure each element shines and fits your pantry perfectly.
- Sweet potato: Using a large, starchy sweet potato makes the dough tender and subtly sweet — I love how it enhances the crumb.
- Whole milk: Adds richness and moisture to the rolls, making them soft and flavorful.
- Active dry yeast: The key to that perfect rise and fluffy texture; make sure it’s fresh for best results.
- Granulated sugar: Just a touch boosts the yeast and sweetens the dough lightly without overpowering.
- Eggs: Help with structure and lend a lovely, tender crumb.
- Butter: Divided between dough and topping, it adds richness and a golden finish.
- Bread flour: Higher protein flour means better gluten development — you’ll get fluffy but sturdy rolls that hold their shape.
- Kosher salt: Balances sweetness and enhances flavor.
- Cane syrup: For brushing on top, giving a shiny, slightly sweet crust.
- Flaky sea salt: The final sprinkle adds texture and that irresistible savory contrast.
Variations
I love how flexible this Sweet Potato Bread Rolls Recipe is; once you get comfortable with the basic version, you can easily switch things up to match your taste or dietary needs.
- Gluten-Free Option: I’ve tried swapping bread flour with a gluten-free blend and adding a bit more xanthan gum — the texture isn’t quite the same but still delicious.
- Spiced Version: Adding cinnamon and nutmeg into the dough makes it extra cozy for fall gatherings — my family goes crazy for this twist!
- Vegan Adaptation: Substitute the milk and butter with plant-based versions, and use a flax egg instead of regular eggs. It takes a bit of practice, but it works beautifully.
- Sweet Topping: Instead of buttery cane syrup, brush with honey or maple syrup after baking for a sweeter finish.
How to Make Sweet Potato Bread Rolls Recipe
Step 1: Cook and Mash the Sweet Potato
Start by peeling and chopping your sweet potato into half-inch pieces. Bring it to a boil with whole milk in a saucepan, then reduce to a gentle simmer and cook covered for around 20 minutes or until the potato is super tender. I always test with a fork—if it pierces easily, you’re good! Mash everything together until smooth. This silky mash is what gives the rolls their incredible moisture and mild sweetness, so take your time to get it creamy. Let it cool for about 30 minutes before moving on so the warm mixture doesn’t kill your yeast.
Step 2: Activate the Yeast and Mix the Dough
While the sweet potato cools, dissolve the yeast with a teaspoon of sugar in warm water (think between 100°F and 110°F) and let it sit for 5 minutes until foamy—this little bubble show means your yeast is alive and ready. In your stand mixer bowl fitted with a dough hook, beat together the sweet potato mixture, the foamy yeast mix, eggs, melted butter, and remaining sugar. Slowly add the bread flour and kosher salt as the mixer runs on low. You’ll notice the dough pull together into something soft and a bit sticky, perfect for kneading.
Step 3: Knead, Rise, and Shape the Rolls
Dump the dough onto a floured surface and knead for about five minutes until smooth and elastic. If it’s too sticky, sprinkle a little more flour—but careful not to overdo it, or the rolls can get dense. Place your dough in a greased bowl, cover it with plastic wrap, and let it rest at room temperature for 1 to 1.5 hours until it doubles in size. I once got impatient and rushed this step, and the rolls came out flat—so don’t skip this crucial rest! Once risen, punch down the dough and divide it into 15 equal balls. Arrange them in a sprayed baking pan, cover, and let proof again until nearly doubled, which takes about 45 minutes to an hour.
Step 4: Bake and Brush with Buttery Cane Syrup
While the rolls proof, preheat your oven to 375°F. Mix the cane syrup with the remaining melted butter and get ready to brush your rolls right after baking. Bake the rolls for 18 to 22 minutes until they’re a gorgeous golden brown. The moment they’re out of the oven, brush them generously with the syrup-butter blend, then sprinkle flaky sea salt on top. It’s the perfect balance of sweet and salty that I adore! Let them cool slightly so you don’t burn your fingers but still enjoy them nice and warm.
Pro Tips for Making Sweet Potato Bread Rolls Recipe
- Perfect Potato Texture: Make sure to cook the sweet potato until very soft for a smooth mash that blends seamlessly into the dough.
- Yeast Activation Is Key: Always proof your yeast in warm water with sugar to ensure a good rise; if it doesn’t foam, start fresh with new yeast.
- Don’t Over-Flour: Add flour gradually and knead gently so the rolls stay light and fluffy rather than dense.
- Timing the Rise: Be patient during the rising phases; under-proofed dough makes tight crumb, while over-proofed dough can collapse.
How to Serve Sweet Potato Bread Rolls Recipe
Garnishes
I like finishing my sweet potato rolls with a sprinkle of flaky sea salt to deepen the flavors and add a slight crunch. Sometimes I’ll also brush them with a bit of melted honey butter for extra shine and sweetness—try that if you have a sweet tooth!
Side Dishes
These rolls pair wonderfully with comforting dishes like creamy mashed potatoes, roasted turkey, or hearty stews. I also love serving them alongside a fresh salad to balance things out. They’re a star at any Thanksgiving or holiday meal!
Creative Ways to Present
For special occasions, I’ve arranged these rolls in a circular shape on a festive platter, brushing them with butter and sprinkling herbs like rosemary or thyme for a rustic look. You can even make them bite-sized for a charming appetizer buffet! It’s fun to get creative, and your guests will be impressed.
Make Ahead and Storage
Storing Leftovers
I store leftover rolls in an airtight container or resealable bag at room temperature, and they stay soft for up to 2 days. If you want them extra fresh, warming briefly in the microwave with a damp paper towel brings back that just-baked softness.
Freezing
Freezing these rolls works like a charm. I wrap them individually in plastic wrap, then place them in a freezer-safe bag. When I want one, I thaw it overnight at room temperature or warm it gently in the oven. This has saved me many times when unexpected guests arrive!
Reheating
To reheat, I pop frozen or leftover rolls into a 350°F oven for about 10 minutes until warm and soft — it’s better than the microwave for keeping texture intact. If you want that fresh-baked crust feel, a quick brush of melted butter after reheating does wonders.
FAQs
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Can I use canned sweet potato instead of fresh?
Canned sweet potato can work in a pinch, but fresh cooked sweet potato gives a better texture and flavor. If you use canned, be sure to mash it thoroughly and adjust moisture by reducing the liquid slightly since canned is often softer and wetter.
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What’s the best flour for Sweet Potato Bread Rolls Recipe?
Bread flour is ideal here because its higher protein content helps develop a strong gluten network, resulting in soft yet structured rolls. All-purpose flour can work but may give a softer, less chewy texture.
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Can I prepare the dough the night before?
Yes! You can let the dough rise once, then punch it down and refrigerate overnight. Bring it to room temperature, shape the rolls, proof, and bake the next day. This slow fermentation enhances flavor and makes your morning easier.
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How can I make these rolls dairy-free?
Substitute the whole milk with your favorite plant-based milk (unsweetened almond or oat milk work well) and replace butter with a vegan butter or coconut oil. The rolls will remain soft and delicious!
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Why are my rolls dense instead of fluffy?
This often happens if the dough is under-kneaded, over-floured, or didn’t rise enough. Make sure to knead until elastic and let the dough double in size in both rising stages. Also, check your yeast’s freshness and proof it properly in warm water.
Final Thoughts
This Sweet Potato Bread Rolls Recipe holds a special spot in my kitchen — it’s the kind of recipe that turns an ordinary meal into something cozy and memorable. I love sharing these rolls with friends and hearing their surprise at how tender and flavorful they are. Once you try this recipe, I’m confident you’ll keep coming back to it again and again. So go ahead — roll up your sleeves, get that sweet potato simmering, and enjoy the warm, buttery goodness fresh from your oven. Your taste buds (and guests!) will thank you.
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Sweet Potato Bread Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours 10 minutes
- Yield: 15 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Rolls are warm, light, and fluffy, made with creamy mashed sweet potatoes and enriched with butter and eggs for a tender crumb. Perfectly sweetened with cane syrup and finished with a sprinkle of flaky sea salt, these rolls are a delightful addition to any meal, especially during the holidays.
Ingredients
Sweet Potato Mixture
- 1 large sweet potato (about 12 oz.), peeled and cut into 1/2-inch pieces (about 2 1/2 cups)
- 2/3 cup whole milk
Yeast Mixture
- 1/4 cup warm water (100°F to 110°F)
- 1 (1/4-oz.) package active dry yeast
- 1 teaspoon granulated sugar
Dough
- 3 tablespoons granulated sugar
- 2 large eggs
- 6 tablespoons butter, melted, divided
- 4 1/2 cups bread flour, plus more for kneading
- 1 1/2 tablespoons kosher salt
Topping
- 2 tablespoons cane syrup
- 2 tablespoons melted butter (from the reserved butter)
- 3/4 teaspoon flaky sea salt
Instructions
- Cook Sweet Potatoes: Bring sweet potato pieces and whole milk to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are very soft, about 20 minutes. Remove from heat.
- Mash Potatoes: Using a potato masher or fork, mash the sweet potatoes together with the milk until very smooth. Transfer the mixture to a medium bowl and let it cool completely, about 30 minutes.
- Activate Yeast: In a small bowl, stir together the warm water, active dry yeast, and 1 teaspoon of granulated sugar. Let the mixture stand until it becomes foamy, about 5 minutes.
- Make Dough: In the bowl of a stand mixer fitted with a dough hook, combine the cooled sweet potato mixture, yeast mixture, eggs, 4 tablespoons of melted butter, and remaining 3 tablespoons of sugar. Mix on low speed to combine. Gradually add the bread flour and kosher salt while continuing to beat on low until the dough is soft and smooth, about 4 minutes.
- Knead Dough: Transfer the dough to a lightly floured surface. Knead by hand until smooth and elastic, about 5 minutes, adding up to 1/3 cup additional flour as needed if the dough is sticky.
- First Rise: Place the dough in a lightly greased large bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, approximately 1 to 1 1/2 hours.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Spray a 13 x 9-inch baking pan with cooking spray. Turn the dough out onto a lightly floured surface and divide it into 15 equal balls. Place the balls evenly spaced in the prepared baking pan.
- Second Rise: Cover the baking pan with plastic wrap and let the rolls rise at room temperature until almost doubled in size, about 45 minutes to 1 hour. Meanwhile, stir together the cane syrup and the remaining 2 tablespoons melted butter; set aside.
- Bake: Uncover the rolls and bake in the preheated oven until they are light golden brown, about 18 to 22 minutes.
- Finish and Serve: Brush the hot rolls with the cane syrup butter mixture and sprinkle with flaky sea salt. Serve immediately, or transfer the rolls to a wire rack to cool completely, about 30 minutes.
Notes
- Warm, light, and fluffy, sweet potato rolls will be the talk of the buffet line.
- Drizzled with honey or cane syrup, these rolls add a subtle sweetness perfect for Thanksgiving or holiday meals.
- Make sure to thoroughly mash the sweet potatoes for a smooth texture in the dough.
- If desired, you can substitute bread flour with all-purpose flour though texture may be slightly different.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
