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
Scale
- 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.
Find it online: https://cubaqueen.com/sweet-potato-rolls/