Sweet Potato Rolls
Welcome to your new favorite roll recipe! These Sweet Potato Rolls are tender, slightly sweet, and incredibly versatile—perfect for holiday dinners, sliders, or even a cozy weeknight meal. Infused with the natural sweetness of sweet potatoes and topped with an optional sweet-salty butter glaze, these rolls are a crowd-pleaser. My recipe includes time-saving tips (like using an Instant Pot) and creative shaping ideas for special occasions. Let’s dive into making these golden, pillowy rolls!
Why You’ll Love These Sweet Potato Rolls
- Tender Texture: Sweet potato puree keeps these rolls soft and moist.
- Versatile: Great as dinner rolls, slider buns, or shaped into decorative forms like crescents or knots.
- Customizable: Add spices for a warm twist or herbs for a savory kick.
- Make-Ahead Friendly: Prep the dough ahead for stress-free baking.
Tips for Success
- Instant Pot Hack: Cooking sweet potatoes in an Instant Pot for 5 minutes on high pressure is a game-changer for speed and ease.
- Mashing the Sweet Potato: For the smoothest texture, use a potato ricer to process the cooked sweet potato—it eliminates lumps effortlessly. Alternatively, a fork works well for mashing, but ensure no chunks remain for a uniform dough.
- Flour Adjustments: Start with 450g (3 ¾ cups) flour and add up to 30g (¼ cup) more only if needed. The dough should be soft but not sticky.
- Make Ahead: Shape rolls, cover, and refrigerate overnight. Let them rise at room temperature for 30-45 minutes before baking.
- Storage: Store in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Flavor Variations:
- Spiced Rolls: Add 3g (1 tsp) cinnamon or nutmeg to the dough for a warm autumn vibe.
- Savory Rolls: Mix in 2g (1 tbsp) chopped fresh rosemary or thyme for a dinner-ready twist.
Why These Rolls Are Perfect for Any Occasion
These sweet potato rolls standout because they’re as versatile as they are delicious. The 15-roll option (70-75g each) creates substantial rolls perfect for sliders—think pulled pork or mini burgers. The 20-roll option (50-55g each) yields dainty dinner rolls that pair beautifully with soups or roasts. For holidays or special events, try the decorative shapes: crescents for elegance, cloverleafs for a fun muffin-tin look, or knots for a rustic charm. The optional sweet-salty topping adds a delightful contrast, but the rolls are just as tasty without it.
Serving Suggestions and Pairings
These sweet potato rolls are incredibly versatile, making them the perfect addition to a variety of meals and occasions. Here are some ideas to enjoy them:
- Holiday Feasts: Serve warm with a smear of cinnamon butter or cranberry sauce for Thanksgiving or Christmas. The rolls’ subtle sweetness complements roasted turkey, ham, or creamy mashed potatoes.
- Sliders: Use the 15-roll option (70-75g each) for hearty slider buns. Fill with pulled pork, BBQ chicken, or mini veggie burgers for game-day gatherings or casual parties.
- Soup and Salad Companion: Pair the smaller 20-roll option (50-55g each) with a cozy bowl of butternut squash soup or a crisp fall salad with apples and pecans.
- Breakfast Treat: Split leftover rolls, toast lightly, and spread with cream cheese and a drizzle of maple syrup for a sweet morning treat.
- Charcuterie Board: Shape into knots or cloverleafs and serve alongside cheeses, cured meats, and fig jam for an elegant appetizer spread.
- Sweet-Salty Duo: The optional honey-butter or sea salt topping pairs beautifully with bold flavors like sharp cheddar or a tangy mustard dipping sauce.
Get Baking!
Whether you’re serving these sweet potato rolls at a family dinner, a holiday feast, or as slider buns for a game-day party, they’re sure to impress. The subtle sweetness, tender crumb, and golden hue make them irresistible. Try shaping them into knots or cloverleafs for your next gathering, and don’t skip the sweet-salty butter topping—it’s a game-changer!
Have you made these rolls? Share your photos or variations in the comments below—I’d love to hear how you shaped or flavored them! Happy baking!
Sweet Potato Rolls
Print Recipe
EQUIPMENT (affiliate links)
- Instant Pot for cooking sweet potatoes OR
- potato ricer (or fork) for mashing
- kitchen scale optional, for precise measurements
- 9×13-inch baking pan for rolls or sliders
- Muffin tin for cloverleaf rolls
- Sheet pan for knots or crescents
- Pastry brush for optional topping
Ingredients
Dough
- 1 cup medium sweet potato, mashed or riced 300g raw, yielding ~240g
- 2 ¼ tsp active dry yeast
- ¼ cup warm water (110°F/45°C) 60g
- ⅓ cup milk, warmed 80g
- ¼ cup salted butter, melted 57g
- ¼ cup granulated sugar 50g
- 1 large egg
- 1 ½ tsp salt
- 3 ¾ cups unbleached all-purpose flour, spooned & leveled 450g (plus up to ¼ cup – 30g extra if needed)
Topping (Optional)
- 2 tbsp salted butter, melted 28g
- 1 tbsp honey 21g
- ½ tsp coarse sea salt
Instructions
- Prepare the Sweet Potato: Peel and cube a medium (300g) sweet potato. Cook in an Instant Pot on high pressure for 5 minutes with a quick release, or boil for 15-20 minutes until fork-tender. Mash with a fork or potato ricer to yield 240g (1 cup) smooth puree. Cool to warm.
- Activate the Yeast: In a small bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy.
- Make the Dough: In a large mixing bowl, combine mashed sweet potato, warm milk, melted butter, sugar, egg, and salt. Mix until smooth. Stir in the yeast mixture. Add 450g (3 ¾ cups) flour and mix until a soft dough forms. If sticky, add up to 30g (¼ cup) more flour, 1 tablespoon at a time, until workable but soft. Knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-1½ hours, or until doubled in size.
Punch Down and Shape the Rolls:
- 15 Rolls: (70-75g each) for slider-sized rolls that touch when risen in a 9×13-inch pan.
- 20 Rolls: (50-55g each) for smaller dinner rolls that touch when risen in a 9×13-inch pan.
- Crescents: (50-75g each): Roll dough into a 12-inch circle, cut into 12-15 wedges, and roll from the wide end.
- Cloverleafs: (60g per roll, 20g per ball): Form three 20g balls per roll and place in greased muffin tins.
- Knots: (50-75g each): Roll into 6-inch ropes and tie into loose knots and bake on a sheet pan.
Rise, Bake & Serve:
- Second Rise: Cover and let rise for 30-45 minutes, until puffy and touching.
- Bake: Preheat oven to 375°F (190°C). Bake for 18-22 minutes, until golden brown.
- Finish: Brush warm rolls with melted butter. Optionally, mix butter with honey or sprinkle with coarse sea salt for a sweet-salty topping.
- Serve: Serve warm with butter, jam, or as slider buns.
Notes
- Instant Pot Hack: Cooking sweet potatoes in an Instant Pot for 5 minutes on high pressure saves time and effort.
- Mashing the Sweet Potato: For the smoothest texture, use a potato ricer.
- Make Ahead: Shape rolls, cover, and refrigerate overnight. Let rise at room temperature for 30-45 minutes before baking.
- Storage: Store in an airtight container for up to 3 days or freeze for up to 1 month. Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Flavor Variations:
- Spiced Rolls: Add 1 tsp cinnamon or nutmeg to the dough for a warm autumn flavor.
- Savory Rolls: Mix in 1 tbsp chopped fresh rosemary or thyme for a twist.
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