Why I’ll Love This Recipe

I love how these rolls stay soft for days thanks to the mashed sweet potatoes. The dough is easy to work with, and the finished rolls have a light, pillowy texture with just a hint of natural sweetness. I also enjoy serving them with everything from roasted meats to soups, and they taste just as delicious with butter and jam for breakfast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

mashed cooked sweet potato
all-purpose flour or bread flour
warm milk
active dry yeast or instant yeast
granulated sugar
unsalted butter, softened
egg
salt
melted butter for brushing after baking

Directions

I combine the warm milk, yeast, and a small amount of sugar in a bowl and let the mixture sit until foamy.
I mix the mashed sweet potato, butter, egg, and remaining sugar into the yeast mixture until smooth.
I gradually add the flour and salt, mixing until a soft dough forms.
I knead the dough until it becomes smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size.
I gently punch down the dough and divide it into equal portions.
I shape each portion into a smooth ball and arrange the rolls in a greased baking dish.
I cover the rolls and let them rise again until puffy.
I bake them in a preheated 375°F (190°C) oven until the tops are golden brown.
I brush the warm rolls with melted butter before serving.

Servings and Timing

Servings: 12 rolls
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Cook Time: 20–25 minutes
Total Time: About 2 hours 30 minutes

Variations

I sometimes replace part of the all-purpose flour with bread flour for a slightly chewier texture. I like adding cinnamon and a touch of nutmeg when I want a subtly sweet version. Fresh herbs such as rosemary or thyme create a savory variation, while a sprinkle of flaky sea salt on top adds extra flavor. For an even richer dough, I occasionally mix in a little honey instead of some of the sugar.

Storage/Reheating

I store leftover Sweet Potato Dinner Rolls in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, I freeze the cooled rolls for up to 3 months. I thaw them at room temperature and warm them in a 325°F (165°C) oven for about 8–10 minutes, or microwave individual rolls for a few seconds until soft and warm.

FAQs

Can I use canned sweet potato puree?

Yes. I can use canned sweet potato puree as long as it is plain and contains no added sugar or spices.

Can I make the dough ahead of time?

Yes. I often prepare the dough, let it complete the first rise, and refrigerate it overnight before shaping and baking the rolls the next day.

Why are my dinner rolls dense?

I make sure the yeast is active, allow enough time for both rises, and avoid adding too much flour so the dough stays soft.

Can I freeze the baked rolls?

Yes. I freeze the cooled rolls in a freezer-safe bag for up to 3 months and reheat them whenever I need fresh bread.

What should I serve with Sweet Potato Dinner Rolls?

I enjoy serving them with roasted turkey, ham, chicken, beef, soups, stews, holiday meals, or simply with butter, honey, or fruit preserves.

Conclusion

I love making Sweet Potato Dinner Rolls because they are incredibly soft, flavorful, and easy to pair with almost any meal. The mashed sweet potatoes create a tender texture and beautiful golden color that make these rolls feel extra special. Whether I bake them for a holiday gathering or a simple family dinner, they are always a welcome addition to the table.

Sweet Potato Dinner Rolls Recipe

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Sweet Potato Dinner Rolls are soft, fluffy homemade rolls made with mashed sweet potatoes for extra moisture, rich flavor, and a beautiful golden color. Perfect for holiday feasts, family dinners, or breakfast with butter and jam, these rolls stay tender for days.

Author: Laura
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Yield: 12 rolls
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Combine the warm milk, yeast, and a small amount of sugar in a bowl and let the mixture sit until foamy.
Mix the mashed sweet potato, softened butter, egg, and remaining sugar into the yeast mixture until smooth.
Gradually add the flour and salt, mixing until a soft dough forms.
Knead the dough until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size.
Punch down the dough gently and divide it into equal portions.
Shape each portion into a smooth ball and arrange the rolls in a greased baking dish.
Cover and let the rolls rise again until puffy.
Bake in a preheated 375°F (190°C) oven for 20–25 minutes, or until the tops are golden brown.
Brush the warm rolls with melted butter before serving.

Notes

Use plain canned sweet potato puree if fresh mashed sweet potatoes are unavailable.
Replace part of the all-purpose flour with bread flour for a slightly chewier texture.
Add cinnamon and nutmeg for a sweeter variation or rosemary and thyme for a savory version.
Substitute a portion of the sugar with honey for added richness.
Store in an airtight container at room temperature for up to 3 days.
Freeze cooled rolls for up to 3 months and reheat before serving.
Warm rolls in a 325°F (165°C) oven for 8–10 minutes or microwave briefly.

Nutrition

Serving Size: 1 roll
Calories: 180 kcal
Sugar: 4 g
Sodium: 210 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 25 mg