Sweet Potato Dinner Rolls

Looking for the perfect side dish for Fall? These soft and fluffy sweet potato dinner rolls are topped with an optional, buttery, honey-cinnamon glaze. Just a hint of sweet potato flavor and not too sweet so they bring delicious Fall flavor to any meal.

Course Bread

Cuisine Southern

Prep Time 20

Cook Time 15

Rise time 1 35

Total Time 2 10

Servings

Calories 148kcal

Author Marye Audet-White

Ingredients

.25 ounce active dry yeast 1 package
2 tablespoons white sugar
2 tablespoons brown sugar
½ cup sweet potato puree from fresh or canned
1 cup warm potato water 110 degrees F/45 degrees C or regular water
4 tablespoons butter melted and browned
1 teaspoon kosher salt use ¾ teaspoon if using regular table salt
2 eggs room temperature, beaten
4 ¾ cups bread flour may need a little more or less
2 teaspoons pumpkin pie spice

Optional glaze

¼ cup butter
2 tablespoons honey
1 teaspoon cinnamon

Instructions

Dissolve yeast, warm water, and 1 tablespoon white sugar in a mixing bowl.
Let stand 5 minutes.
Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well.
Mix 1 cup of flour with the pumpkin pie spice and stir into the sweet potato mixture.
Stir in 2 more cups of flour.
Turn out on a lightly floured surface.
Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking.
Do not over-knead.
When dough is smooth and slightly sticky shape into a ball.
Place in an oiled bowl, and turn to coat the surface.
Cover with a clean tea towel, and let rise about 1 hour or until doubled in bulk.
Punch down.
Divide into 16 balls, and place on a greased cookie sheet or in a 9x13 inch pan.
Allow to rise until doubled - about 20-30 minutes.
Brush with melted butter or the optional glaze.
Bake at 375 degrees F for 15 to 20 minutes.

Optional Glaze

Melt the butter in the microwave.
Whisk in the cinnamon and honey until well blended.
Let cool to 110℉ and brush rolls before baking.
Brush lightly once more as soon as they come out of the oven.

Notes

These are best warm.

Storage:

Store extra rolls in an airtight container on the counter out of direct sunlight. They'll keep for 2 days or so. Freeze for longer storage - up to 3 months.

Reheat for a few seconds in the microwave or put them in a 13x9-inch pan, cover with aluminum foil, and heat in a 350F degree oven for 10 minutes or until warmed through.

Tips:

Using water that's too hot or cold will prevent your rolls from rising well.

You may not need to use as much flour as I did, or you may need a little more. Trust your gut and how the dough feels.
I find it takes about 5 minutes to cook a sweet potato in the microwave. Push a knife to the center and remove it. Place in the microwave until soft, about 5 minutes, then cut open and remove the peel. Mash with a fork to get out all the lumps.

Nutrition