Pillowy-soft, simple Sweet Potato Rolls that are perfect for any occasion. Use simple ingredients, knead together and bake. So perfect spread with lots of cinnamon honey butter.
So, I have a potato roll recipe on my site that I swear by. It’s my Mom’s recipe that we grew up eating, normally with a beef and barley stew which I have yet to post. (It’s only a matter of time, folks.) They are really as amazing as I keep broadcasting, but, I mean, that’s my opinion and you should know that its really hard for me to NOT like bread, buuuut that’s a different story for another time.
Anyways, when I came across a recipe for Sweet Potato Rolls from my friend Megan‘s new cookbook, I knew I had to try them immediately because hello, it’s me and because BREAD. Also, how perfect would these be for Thanksgiving? SO perfect.
So, just like any potato roll, you’re going to use some precooked sweet potatoes that have been mashed. You stir it into your dough with a few other wet ingredients (like melted butter and an egg) before you start kneading in your flour. Once your dough forms and things have been pounded and kneaded for a good amount of time, the dough you get is pretty darn dreamy to work with.
Let the entire bowl of dough rest so it can rise and let that yeast can work its magic. Then you form into rolls and rise again, this time in a cast-iron skillet and then bake! Nothing crazy or hard about this recipe, you just need a little extra time for two rises.
Take my advice and make these.
What else do I advise? Make a double batch. You’ll thank me.
So, as you can see, the texture in these rolls is heavenly. Soft and pillowy. We served ours with this Pumpkin Pie Spice Butter, but a homemade honey butter with a little cinnamon stirred in would be equally delicious. Just sayin’. Maybe I should start a flavored butter series for Thanksgiving bread products?! Maybe I should just make rolls and butter for Thanksgiving and skip the turkey?! Decisions, decisions.
Regardless of what I do, I’d highly recommend this recipe.
Printable recipe below! Have a great day, friends!!
Sweet Potato Rolls
- 2 tablespoons milk
- 1/4 cup water
- 1 teaspoon + 2 tablespoons granulated sugar divided
- 1 1/4 teaspoon yeast
- 1 egg
- 3/4 teaspoon salt
- 3 tablespoons butter melted and cooled
- 1/2 cup mashed sweet potato
- 2 1/4-2 1/2 cups all purpose flour more depending on moisture of dough
In a small bowl or measuring cup, combine the milk and water. Heat in a microwave until the temperature reaches between 102 and 100 degrees F, about 40 seconds. Stir 1 teaspoon of sugar into the mixture and add the yeast. Gently mix and set aside to allow the yeast to activate and become foamy, about 5 minutes.
With a stand mixer fitted with the dough hook attachment, add in the egg, salt, 3 tablespoons butter, sweet potato and flour and mix until combined, about 2 minutes. Slowly pour in the yeast mixture and allow it to incorporate. Mix until the ingredients are smooth and doughlike, and the dough pulls away from the sides of the bowl but still sticks to the bottom. This will take about 8 minutes. If the dough is still sticking to the sides of the bowl after 8 minutes, add an additional 1/4 cup flour, 1 tablespoon at a time, until the dough releases from the sides.
Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth and uniform ball. Place it into a lightly greased bowl, cover it with plastic wrap and set it in a warm place for about 1 hour or until the dough doubles in size.
Roll the dough out onto a lightly floured surface and cut it into 8 to 10 equal pieces. Roll the dough into small balls, and place them seam-side down in a greased skillet (or one lined with parchment paper). Cover and let rise until rolls have doubled in size.
Preheat your oven to 350 degrees. Bake 20 to 25 minutes or until the rolls are golden brown on top and have reached 200 degreed F internally.
Cool 5 to 10 minutes before enjoying.