Okay, *mi gente*! Get ready to have your minds BLOWN because I’m about to drop the recipe for the fluffiest, most flavorful Sweet Potato Rolls you’ve ever tasted. Seriously, these aren’t your grandma’s boring dinner rolls. These are next-level, flavor-bomb, *Cuba Queen* approved Sweet Potato Rolls! I remember the *exact* moment I knew I had perfected this recipe. I took a batch to a neighborhood block party, and people were practically fighting over them. The sweet and savory combo, the pillowy texture… that’s when I knew I had something truly special.
These Sweet Potato Rolls are everything I stand for: bold flavor, unexpected twists, and a whole lotta love baked right in. Get ready to transform your kitchen into a *fiesta* of deliciousness. I am so stoked to share this recipe with you!
INGREDIENTS You Need for This:
- 1 cup mashed sweet potato (about 1 large sweet potato, baked and cooled): This is where the magic starts, flavor adventurers! The secret to ridiculously moist and flavorful Sweet Potato Rolls is using a super creamy sweet potato.
- 1/2 cup warm milk (105-115°F): This is the perfect temperature to wake up the yeast and get these homemade rolls rising!
- 2 1/4 teaspoons (1 packet) active dry yeast: Don’t even THINK about using old yeast! Fresh yeast is key for fluffy Sweet Potato Rolls.
- 1/4 cup granulated sugar: Just a touch of sweetness to balance the savory notes.
- 1 teaspoon salt: A must for bringing out all the flavors!
- 1/4 cup (1/2 stick) unsalted butter, melted: Butter adds richness and helps create that tender crumb we all crave in dinner rolls.
- 1 large egg: This binds everything together and adds even more moisture.
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting: I always start with 3 1/2 cups and add more gradually until the dough comes together. You might need a little more or less depending on your climate.
- 2 tablespoons honey: We will use honey to brush our homemade rolls before baking to give them a shiny golden crust.
You can find the best sweet potatoes at your local farmer’s market, especially during the fall. Splurge on high-quality butter for an even richer flavor in these Sweet Potato Rolls – trust me, you won’t regret it!
STEP-BY-STEP INSTRUCTIONS:
- Activate the yeast: In a large bowl, dissolve the yeast and sugar in warm milk. Let stand for 5-10 minutes, or until foamy. This is how you know your yeast is alive and ready to party! Don’t skip this step, flavor adventurers! No foam, no fluffy dinner rolls.
- Combine wet ingredients: Add the mashed sweet potato, melted butter, egg, and salt to the yeast mixture. Mix well until everything is combined. The sweet potato adds a gorgeous color and subtle sweetness to these Sweet Potato Rolls!
- Add flour: Gradually add the flour, one cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but not overly wet. This is where most people mess up their Sweet Potato Rolls – be patient and don’t add too much flour at once!
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. You can also use a stand mixer with a dough hook. Pro tip for Sweet Potato Rolls perfection: Don’t be afraid to get your hands dirty!
- First rise: Place the dough in a greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens, *mi gente*! Give the dough plenty of time to rise for the fluffiest results. While your Sweet Potato Rolls dough is rising, clean up, crank up the salsa music and get ready for the next step! You can pair your salsa music with the Chili Garlic Sweet Potatoes for even more Latin flavor.
- Shape the rolls: Punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13 inch baking dish. Don’t stress – your Sweet Potato Rolls are going to be incredible, even if they’re not perfectly shaped!
- Second rise: Cover the rolls with plastic wrap or a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until puffy. During this second rise, the dough will get even more fluffy and the flavors will blend together beautifully to make the perfect homemade rolls.
- Bake: Preheat oven to 375°F (190°C). Brush the tops of the rolls with melted honey. Bake for 20-25 minutes, or until golden brown. These Sweet Potato Rolls should look and smell like pure heaven!
- Cool and serve: Let the rolls cool in the baking dish for a few minutes before transferring them to a wire rack to cool completely. Now grab your camera- time for instagram gold! If you are in need of more tasty recipes, give the Sweet Potato Dinner Rolls – Sally’s Baking a look.
PRESENTATION:
People absolutely lose their minds when I serve these Sweet Potato Rolls warm with a pat of butter or a drizzle of honey. I mean, who can resist a warm, fluffy roll? I love serving them with a sprinkle of sea salt on top for a sweet and savory flavor explosion!
This recipe absolutely slays at Thanksgiving, Christmas, or any special occasion. They’re also amazing with pulled pork sandwiches or alongside a hearty soup. Get creative with your pairings!
If you have any leftovers (which is rare!), you can use them to make incredible bread pudding or croutons. Or, just slice them in half and toast them for a delicious breakfast treat! The Sweet Potato Dinner Rolls – Handle the Heat provides even more tips for perfecting these dishes.
For an extra touch of Cuba Queen flair, try adding a pinch of cinnamon or nutmeg to the dough for a warm, spiced version of these Sweet Potato Rolls. You can also experiment with different glazes, like a maple glaze or a brown butter glaze. The possibilities are endless, flavor adventurers!
FAQs:
- Can I make these Sweet Potato Rolls ahead of time? Absolutely! You can shape the rolls and let them rise in the refrigerator overnight. Just bring them to room temperature for about 30 minutes before baking.
- What if I don’t have active dry yeast? You can use instant yeast instead. Just add it directly to the flour mixture without proofing.
- Can I use canned sweet potato puree? I don’t recommend it. Canned puree is often watery and won’t give you the same results as fresh mashed sweet potato.
- What if my dough is too sticky? Add a tablespoon of flour at a time until the dough comes together. Be careful not to add too much, or the rolls will be dry.
- How do I know when the rolls are done? The rolls are done when they are golden brown on top and sound hollow when tapped. An instant-read thermometer inserted into the center should read 190-200°F (88-93°C).
- Can I make these Sweet Potato Rolls vegan? Yes! You can substitute the milk with plant-based milk, the butter with vegan butter, and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). If you want an entire vegan meal, then you will love these Vegan Sweet Potato Waffles.
- Can I make this recipe gluten-free? I haven’t tested a gluten-free version of this recipe yet, but you could try using a gluten-free all-purpose flour blend. Just be aware that the texture may be different. These moist Sweet Potato Dinner Rolls still taste great.
CONCLUSION:
These Sweet Potato Rolls represent everything Cuba Queen stands for: bold flavor, unexpected twists, and a whole lotta love baked right in. It’s a labor of love but completely worth it. This potato roll recipe will blow minds! It’s the perfect sweet potato bread.
And, if you are searching for a spicy meal to eat with your Sweet Potato Rolls, then you have to make the Sweet Chili Chicken Bowl Recipe!
My Sweet Potato Rolls Power Tips:
- Use high-quality sweet potatoes: The better the sweet potatoes, the better the rolls!
- Don’t overmix the dough: Overmixing can lead to tough rolls.
- Let the dough rise properly: Patience is key for fluffy, flavorful rolls.
Here are a few Sweet Potato Rolls variations I’ve created and loved:
- Spiced Sweet Potato Rolls: Add a pinch of cinnamon, nutmeg, and ginger to the dough for a warm, spiced flavor.
- Herb and Garlic Sweet Potato Rolls: Add minced fresh herbs like rosemary and thyme, along with minced garlic, to the dough for a savory twist.
- Cheddar Sweet Potato Rolls: Add shredded cheddar cheese to the dough for a cheesy, comforting flavor.
The herb and garlic version gets the biggest reactions at my dinner parties! I am a big fan of taking this sweet potato rolls to the next level.
I am beyond confident that you’re going to crush this recipe, flavor adventurers! Make these Sweet Potato Rolls your signature dish and watch everyone lose their minds.
Now go forth and create some flavor memories! And don’t forget to share your results with me – I can’t wait to see your gorgeous, delicious Sweet Potato Rolls!
Sweet Potato Rolls
These sweet potato rolls are soft, fluffy, and have a subtle sweetness that makes them irresistible. Perfect for Thanksgiving or any dinner where you want a touch of warmth and comfort.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup mashed sweet potato, cooked
- 1/2 cup warm milk (105-115°F)
- 2 1/4 teaspoons (1 package) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 – 4 cups all-purpose flour, plus more for dusting
- 1 large egg, lightly beaten (for egg wash)
Instructions
- In a large bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy.
- Add mashed sweet potato, remaining sugar, salt, and melted butter to the yeast mixture. Mix well.
- Gradually add the flour, 1/2 cup at a time, mixing until a soft dough forms. You may not need all the flour.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.
- Shape each piece into a round roll and place them in a greased 9×13 inch baking pan.
- Cover and let rise for another 30-45 minutes, or until puffy.
- Preheat oven to 375°F (190°C).
- Brush the tops of the rolls with the beaten egg.
- Bake for 20-25 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
Serve warm with butter or honey. For a richer flavor, substitute brown butter for the melted butter in the dough.