Made using simple ingredients, these fluffy rolls make for the perfect addition to your dinner table. Whether it's Thanksgiving dinner or Sunday night dinner, these delicious rolls are the perfect way to complement any meal. These buttery soft sweet potato rolls have a slight sweet potato flavor and they're incredibly fluffy. The recipe requires the dough to rise in the fridge overnight, so plan appropriately. This recipe uses one 8-ounce sweet potato instead of canned sweet potatoes. Yields 15 dinner rolls.
Looking for more dinner roll inspiration? Try Foolproof Soft & Buttery One Hour Dinner Rolls, Challah Rolls, and Pillowy Soft Potato Pull-Apart Dinner Rolls.
Ingredients needed to make soft sweet potato rolls
- Sweet potato: Look for a small to medium sized sweet potato, about 8 ounces. You will need to peel the sweet potato and cut it into 1-inch pieces; this helps it cook faster. I have not tried this recipe with canned sweet potato so I do not know how the rolls will turn out with that substitution.
- All-purpose flour: regular flour works well here. You can substitute with bread flour, if needed. For a heartier flavor variation, substitute up to ½ cup of the all-purpose flour for whole wheat flour.
- Butter: I recommend using unsalted butter so you can control the level of salt in these rolls. Be sure to remove the butter from the fridge at least 30 minutes prior to baking to bring the butter to room temperature. I like to remove the butter from the fridge the night before so it is perfectly softened.
- Sour cream: sour cream adds richness to these rolls. Be sure to remove it from the fridge at least 30 minutes before baking to allow it to come to room temperature. For best results, do not substitute the sour cream.
- Granulated sugar: The sugar in this recipe helps add a touch more sweetness and helps feed the yeast to create the fluffiest rolls.
- Eggs: You will need 3 large eggs in total. Two eggs will be used in the dough and one is used as egg wash to brush on the dough balls just before baking. This helps get those perfectly glossy browned tops. Be sure to remove the eggs from the fridge at least 30 minutes prior to baking to allow them to come to room temperature. Cold eggs will not incorporate well into the dough.
- Yeast: I recommend using instant yeast for this recipe. Active dry yeast may also be used. See detailed instructions in the recipe card below for how to adapt the recipe for active dry yeast.
- Salt: Since these are sweeter rolls than regular dinner rolls or Potato Dinner Rolls, you need a bit of salt to balance the sweetness.
- Flaky sea salt: this is optional. Sprinkle some flaky salt on top of the rolls just before baking.
How to make the best homemade rolls
Step 1
Place the sweet potato pieces and 2 cups of water in a small saucepan. Bring to a boil then lower the temperature to keep the water simmering.
Cook until the sweet potatoes are fork tender and almost falling apart, about 15-20 minutes. Reserve the water the sweet potatoes cooked in.
Step 2
Remove sweet potatoes with a slotted spoon, reserving the water, and set the sweet potatoes aside to cool slightly.
Step 3
Measure out ½ cup of flour into the bowl of a stand mixer. Measure ½ cup of the reserved boiling water over the ½ cup flour in the mixing bowl. Using a rubber spatula or large spoon, mix until combined and pasty. Set the flour paste aside to cool. Discard remaining water, if any.
Step 4
To the mixing bowl with the flour paste, add the slightly cooled sweet potato, sour cream, 2 eggs, sugar, 3 remaining cups of flour, yeast, and salt.
With the dough hook attachment affixed, start mixer on low and knead until the dough comes together to form a smooth dough and pulls away from the sides of the bowl. Add extra flour one tablespoon at a time if the dough is too sticky and is sticking to the sides of the bowl.
Step 5
With the mixer still running on low, add 6 tablespoons of butter, one tablespoon at a time, waiting for each piece to incorporate before adding the next piece. This part takes patience. Stick with it, it’ll be worthwhile!
After all the butter has been incorporated, continue to knead for a few more minutes until you have a smooth and supple dough.
Step 6
Add about one tablespoon vegetable oil to a large clean bowl. Coat the sides of the bowl with the oil.
Transfer the dough from the mixing bowl and form into a smooth ball using oiled hands to prevent sticking.
Cover with a clean kitchen towel or plastic wrap and let dough rise in a warm place until doubled in size, about one hour*. I like to place the dough in a cold oven with just the light turned on.
After the dough has risen for one hour, place it in the fridge overnight, about 8-12 hours.
*If using active dry yeast instead of instant yeast, the dough may take longer to rise.
Step 7
Grease a 9x13-inch pan with 1 tablespoon of butter and set aside.
Step 8
Lightly flour a clean work surface. Turn the dough out onto the lightly floured surface. Gently press the dough into a square and divide the dough into 15 evenly-sized pieces. Shape the dough one piece at a time into smooth balls by bringing the edges into the center, pressing to seal.
Place the dough ball seam side down on a clean work surface and rotate your hand around it to smooth out the ball.
Place in the greased pan. Dough balls may be touching.
Step 9
Cover and let rise again until doubled in size, about one hour. Meanwhile, preheat the oven to 350ºF.
Step 10
Lightly whisk the remaining egg in a small bowl. Gently brush the buns with the egg wash. Sprinkle with flaky salt if desired.
Step 11
Bake until the tops are golden brown, about 20-25 minutes. Remove from the oven and immediately glaze with the remaining 2 tablespoons of butter. Serve warm.
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How to store these family favorite dinner rolls
To store sweet potato buns, allow the rolls to cool completely and cover tightly with plastic wrap, aluminum foil, or place in a plastic bag sealed with a twist tie. Or store the cooled rolls in an airtight container. Store rolls at room temperature for up to 4 days. Bread will last about one week if stored in the fridge.
To freeze these sweet potato yeast rolls, place the rolls in a single layer on a baking sheet and place in the freezer for at least one hour until frozen. Transfer frozen rolls to a freezer bag and store in the freezer for up to 3 months.
The best way to defrost these rolls is to remove as many as you need and allow to thaw at room temperature. If you are wondering how to reheat dinner Rolle, I suggest warming them at 50% power in the microwave for 30-60 seconds or toast in a toaster over until desired temperature. Read more about how to reheat bread in the oven.
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Ingredients
Sweet Potato dough
- 1 sweet potato about 8 ounces, peeled, cut into 1-inch pieces
- 3 ½ cups all-purpose flour plus a few tablespoons as needed to prevent sticking, divided
- ½ cup sour cream at room temperature
- 2 tablespoons granulated sugar
- 2 large eggs room temperature
- 2 ¼ teaspoons instant dry yeast or active dry yeast*
- 1 teaspoon salt
- 9 tablespoons unsalted butter at room temperature, divided
- 1 tablespoon vegetable oil for coating the bowl
Egg wash
- 1 large egg room temperature
- flaky salt for sprinkling
Instructions
- Boil sweet potato in 2 cups of water in a saucepan until fork tender and almost falling apart, 15-20 minutes. Reserve cooking water.1 sweet potato
- Remove sweet potatoes with a slotted spoon, reserving the water, and set aside to cool slightly.
- Measure out ½ cup of flour into stand mixer bowl. Measure ½ cup of the boiling water and pour over the ½ cup flour in the mixing bowl. Mix until combined and pasty. Set aside to cool. Discard remaining water, if any.3 ½ cups all-purpose flour
- To the mixing bowl with the flour paste, add the slightly cooled sweet potato, 3 remaining cups of flour, sour cream, sugar, 2 eggs, yeast, and salt. Start mixer on low with dough hook attachment. Mix until the dough comes together to form a smooth dough and pulls away from the sides of the bowl, adding extra flour a tablespoon at a time if the dough seems too sticky.1 sweet potato, 3 ½ cups all-purpose flour, ½ cup sour cream, 2 tablespoons granulated sugar, 2 large eggs, 2 ¼ teaspoons instant dry yeast, 1 teaspoon salt
- With the mixer still running, add 6 tablespoons of butter, one tablespoon at a time, waiting for each piece to incorporate before adding the next piece. This part takes patience. Stick with it, it’ll be worthwhile! After all the butter has been incorporated, continue to mix for a few more minutes until you have a smooth and supple dough.9 tablespoons unsalted butter
- Add 1 tablespoon vegetable oil to a large clean bowl. Coat sides of the bowl with oil. Remove the dough from the mixing bowl and form the dough into a smooth ball with oiled hands to prevent sticking. Place the dough into the greased bowl. Cover with plastic wrap and let rise until doubled in size about an hour*. Then place in the fridge for 8-12 hours.1 tablespoon vegetable oil
- Grease a 9x13-inch pan with 1 tablespoon of butter and set aside.9 tablespoons unsalted butter
- Lightly flour a clean work surface and turn the dough out onto it. Gently press the dough into a square and divide the dough into 15 evenly-sized pieces. Shape the dough one piece at a time into smooth balls by bringing the edges into the center, pressing to seal. Place the dough ball seam side down on a clean work surface and rotate your hand around it to smooth out the ball. Place in the greased pan. Dough balls may be touching.
- Cover and let proof until doubled in size about 1 hour*. Meanwhile, preheat the oven to 350ºF.
- Lightly whisk the remaining egg in a small bowl. Gently brush the buns with the egg wash. Sprinkle with flaky salt if desired.1 large egg, flaky salt
- Bake in the preheated oven until the tops are golden brown, about 20-25 minutes. Remove from the oven and immediately glaze with the remaining 2 tablespoons of butter by rubbing the butter over the hot buns. Serve rolls warm.9 tablespoons unsalted butter
Notes
- *If using active dry yeast instead of instant yeast, the dough may take longer to rise
- To store rolls, allow them to cool completely and cover tightly with plastic wrap or place in a plastic bag sealed with a twist tie. Or store the cooled rolls in an airtight container. Store rolls at room temperature for up to 4 days.
- Bread will last about one week if stored in the fridge.
- To freeze, place rolls in a single layer on a baking sheet and place in the freezer for at least one hour. Transfer frozen rolls to a freezer bag and store in the freezer for up to 3 months.
- The best way to defrost these rolls is to remove as many as you need and allow to thaw at room temperature. Warm at 50% power in the microwave for 30-60 seconds or toast. Read more about how to reheat bread in the oven.
- Adapted from Claire Saffitz