Sweet Potato Roll Recipe

These sweet potato rolls have become a staple in our home, especially during the holidays. There’s something undeniably comforting about the warm, subtly sweet aroma that fills the kitchen as they bake. The first time I made them, I was a bit skeptical – sweet potatoes in bread? But one bite, and all doubts vanished. The texture is incredibly soft and pillowy, with a beautiful golden hue thanks to the sweet potato. My family devours them the moment they come out of the oven, slathered with butter, or alongside a hearty meal. They’re not just rolls; they’re a little piece of happiness baked into each bite, and I’m excited to share this recipe with you so you can bring that same joy to your table.

Ingredients

Creating the perfect sweet potato rolls requires a careful selection of ingredients, each playing a crucial role in achieving the desired texture, flavor, and color. Let’s delve into each component and understand its importance for these delightful rolls:

• 1 cup (240ml) Warm Milk (105-115°F or 40-46°C): Warm milk is the ideal liquid base for activating yeast. The temperature range is critical; too cold, and the yeast won’t activate properly; too hot, and you risk killing the yeast. Whole milk is preferred for its richness, which contributes to a softer crumb, but 2% milk or even non-dairy milk alternatives like almond or oat milk (unsweetened and unflavored) can be used. The warmth helps to kickstart the yeast’s fermentation process, which is essential for creating light and airy rolls.
• 2 ¼ teaspoons (7g) Active Dry Yeast (or 1 packet): Yeast is the magic ingredient that makes bread rise. Active dry yeast needs to be proofed, meaning it needs to be dissolved in warm liquid and given time to become bubbly, indicating its activity. This step is crucial to ensure your yeast is alive and will effectively leaven the dough. If you are using instant yeast (also known as rapid-rise yeast), you can skip the proofing step and add it directly to the dry ingredients, but proofing active dry yeast is highly recommended for consistent results, especially for beginners. Using fresh yeast? You’ll need approximately 21 grams, and it can be directly crumbled into the warm milk as well.
• ¼ cup (50g) Granulated Sugar: Sugar serves multiple purposes in this recipe. First, it provides food for the yeast, fueling its fermentation and helping the dough rise. Secondly, it adds a touch of sweetness to the rolls, balancing the earthy flavor of the sweet potato. Finally, sugar contributes to the golden-brown crust as the rolls bake. While granulated sugar is standard, you could experiment with other sweeteners like honey or maple syrup (adjusting liquid amounts slightly) for a different flavor profile, but granulated sugar provides a clean sweetness that complements the sweet potato beautifully.
• 1 teaspoon Salt: Salt is a fundamental ingredient in bread baking. It not only enhances the flavor of the rolls, bringing out the sweetness of the sweet potato and the richness of the other ingredients, but it also controls the yeast activity. Salt slows down the fermentation process, preventing the dough from rising too quickly and becoming weak. It also strengthens the gluten structure, contributing to a more elastic and manageable dough and a better final texture. Use regular table salt or fine sea salt for this recipe.
• ¼ cup (57g) Unsalted Butter, Melted and Cooled Slightly: Butter adds richness, flavor, and tenderness to the rolls. Unsalted butter is preferred so you can control the total salt content. Melting the butter and allowing it to cool slightly before adding it to the dough is important. Hot butter can kill the yeast, while cooled butter incorporates smoothly into the dough without solidifying. Butter also contributes to a softer crust and a more moist interior. For a vegan option, you could substitute with a good quality vegan butter alternative, ensuring it’s suitable for baking.
• 1 large Egg: An egg adds richness, structure, and color to the rolls. The egg yolk contributes fat and lecithin, which act as emulsifiers, helping to create a smoother and more tender crumb. The egg white adds protein, which strengthens the dough’s structure. Using a large egg at room temperature is best for optimal incorporation. For egg-free baking, you could try using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken), although it may slightly alter the texture.
• 1 cup (240g) Sweet Potato Puree, Cooked and Mashed: This is the star ingredient! Sweet potato puree provides moisture, sweetness, a beautiful orange color, and a subtle earthy flavor to the rolls. It also contributes to the incredibly soft and tender texture. It is crucial to use puree and not sweet potato pie filling, which is often heavily sweetened and spiced. You can make your own puree by baking, boiling, or steaming sweet potatoes until tender and then mashing them until smooth. Make sure to let the puree cool slightly before adding it to the dough. Canned sweet potato puree (plain, not pie filling) is a convenient alternative, but homemade puree often has a fresher flavor.
• 3 ½ – 4 cups (420-480g) All-Purpose Flour, plus more for dusting: Flour is the backbone of these rolls, providing structure and gluten development. All-purpose flour works well for a balance of tenderness and chewiness. The amount of flour can vary depending on factors like humidity, the moisture content of your sweet potato puree, and the type of flour used. Start with the lower end of the range (3 ½ cups) and gradually add more as needed until the dough comes together into a soft, slightly sticky ball that is no longer overly sticky. It’s better to err on the side of slightly sticky dough, as too much flour can result in dry, dense rolls. Keep extra flour on hand for dusting your work surface and your hands as needed during kneading and shaping. Bread flour can also be used for a slightly chewier roll, but all-purpose flour is generally preferred for a softer texture.

Instructions

Baking sweet potato rolls is a rewarding process that, while requiring some time and patience, is achievable for bakers of all skill levels. Follow these detailed instructions for perfect, pillowy soft sweet potato rolls:

1. Proof the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, active dry yeast, and granulated sugar. Gently stir to dissolve the sugar and yeast. Let this mixture stand for 5-10 minutes, or until it becomes foamy and bubbly. This “proofing” step is crucial to ensure your yeast is active and will properly leaven the dough. If the mixture doesn’t become foamy, your yeast may be inactive, and you’ll need to start again with fresh yeast. This step is your first assurance of baking success.
2. Combine Wet Ingredients: Once the yeast mixture is foamy, add the melted and slightly cooled butter, egg, and sweet potato puree to the bowl. Whisk these wet ingredients together until they are well combined and the mixture is smooth. Ensure the butter is not too hot, as this can kill the yeast. The sweet potato puree should be fully incorporated, creating a vibrant orange hue in the mixture.
3. Incorporate Dry Ingredients Gradually: In a separate bowl, whisk together 3 ½ cups of all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook (or by hand with a wooden spoon or spatula). Add the flour in additions, about ½ cup at a time, allowing each addition to incorporate before adding the next. This gradual incorporation helps to prevent lumps and ensures the flour is evenly distributed.
4. Knead the Dough: Once most of the flour is incorporated, increase the mixer speed to medium-low and knead the dough for 8-10 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough will start out sticky but will become smoother and more elastic as you knead. You may need to add a little more flour, about a tablespoon at a time, if the dough remains excessively sticky and doesn’t pull away from the sides of the bowl (or your hands). However, aim for a soft, slightly tacky dough, not a dry one. Proper kneading is essential for developing gluten, which gives the rolls their structure and chewiness. The dough is kneaded sufficiently when it is smooth, elastic, and springs back when gently poked. It should pass the “windowpane test” – you should be able to stretch a small piece of dough into a thin, translucent membrane without it tearing easily.
5. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled large bowl, turning it to coat all sides with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place (ideally 75-80°F or 24-27°C) until doubled in size. This first rise, also known as bulk fermentation, typically takes about 1-1.5 hours, but the time can vary depending on the warmth of your environment. A warm oven (turned off, with the oven light on) or a warm spot in your kitchen are good places for proofing. The dough has doubled when it is noticeably larger and when you gently poke it with two fingers, the indentations remain. This rise allows the yeast to work its magic, creating flavor and lightness in the dough.
6. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal portions. For uniform rolls, you can use a kitchen scale to weigh the dough and divide it evenly.
7. Shape the Rolls: Shape each portion of dough into a smooth ball by gently stretching the top surface of the dough around to the bottom and pinching to seal. Place the shaped rolls in a greased 9×13 inch baking pan or a similar-sized pan. Arrange them so they are close together but not overcrowded, allowing space for them to rise and expand during the second proof.
8. Second Rise (Proofing): Cover the pan of shaped rolls loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until they are noticeably puffy and almost doubled in size. This second rise, called proofing, is crucial for achieving light and airy rolls. They should look pillowy and soft before baking.
9. Preheat Oven and Bake: While the rolls are proofing, preheat your oven to 375°F (190°C). Once the rolls are properly proofed, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. Keep an eye on them towards the end of baking to prevent over-browning. If they are browning too quickly, you can loosely tent the pan with foil.
10. Cool and Serve: Once baked, remove the rolls from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool slightly further. Brush the tops of the warm rolls with melted butter for extra flavor and a beautiful sheen, if desired. Serve warm and enjoy!

Nutrition Facts

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This is based on a recipe yielding 16 rolls.)

Serving Size: 1 Roll
Servings Per Recipe: 16

Approximate Nutrition per Serving:

• Calories: 180-220 kcal
• Protein: 4-5g
• Fat: 6-8g
  • Saturated Fat: 3-4g
• Cholesterol: 25-30mg
• Sodium: 150-200mg
• Carbohydrates: 28-32g
  • Fiber: 1-2g
  • Sugar: 6-8g (naturally occurring from sweet potato and added sugar)

Important Considerations:

• These values are approximate and will vary based on the exact ingredients used and the size of the rolls.
• Using whole milk and butter will increase the fat and calorie content.
• The sugar content includes both added sugar and natural sugars from the sweet potato and milk.
• For more precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

Making sweet potato rolls does require some time, primarily due to the yeast dough needing to rise. Here’s a breakdown of the estimated time involved:

• Prep Time: 30-40 minutes (This includes proofing yeast, measuring ingredients, making the puree if using fresh sweet potatoes, and mixing the dough.)
• First Rise (Bulk Fermentation): 1 – 1.5 hours (Depending on room temperature)
• Second Rise (Proofing): 30-45 minutes
• Bake Time: 20-25 minutes
• Cooling Time: 10-15 minutes (before serving)

Total Estimated Time: Approximately 2.5 – 3 hours

Active Time: The active time, where you are directly working on the recipe, is around 1 hour to 1 hour and 15 minutes. The rest of the time is primarily hands-off, allowing the dough to rise.

Tips to Manage Time:

• Prepare Sweet Potato Puree in Advance: You can bake or steam sweet potatoes and make the puree a day or two ahead of time and store it in the refrigerator.
• Proof in a Warm Place: Ensuring a warm environment for rising will help speed up the process.
• Utilize a Stand Mixer: A stand mixer with a dough hook significantly reduces kneading time and effort.
• Read the Recipe Thoroughly: Familiarize yourself with all the steps before starting to streamline the process.

How to Serve Sweet Potato Rolls

Sweet potato rolls are incredibly versatile and can be enjoyed in numerous ways. Their subtle sweetness and soft texture make them a perfect complement to both savory and sweet dishes. Here are some delightful ways to serve them:

• With Butter and Jam: The simplest and most classic way to enjoy these rolls is warm with a generous spread of butter. Consider serving alongside:
  • Whipped butter
  • Honey butter
  • Maple butter
  • Fruit preserves or jams (strawberry, raspberry, apple butter)
• As a Side Dish for Meals: Sweet potato rolls are excellent companions to a variety of meals, especially:
  • Holiday Dinners: Perfect for Thanksgiving, Christmas, Easter, or any festive gathering. They pair beautifully with roasted turkey, ham, or prime rib.
  • Comfort Food Classics: Serve alongside pot roast, pulled pork, chili, stews, or creamy soups.
  • BBQ and Grilled Dishes: Ideal with BBQ ribs, grilled chicken, burgers, or pulled chicken sandwiches.
  • Breakfast or Brunch: Enjoy them with scrambled eggs, bacon, sausage, or as a base for mini breakfast sandwiches.
• For Sandwiches and Sliders: Their soft texture makes them fantastic for:
  • Mini Sandwiches: Slice them in half horizontally and fill with deli meats, cheeses, or chicken salad for party appetizers or lunch.
  • Sliders: Use them as buns for mini burgers, pulled pork sliders, or chicken sliders.
  • Breakfast Sandwiches: Fill with eggs, cheese, and breakfast meats for a satisfying breakfast.
• Dipped in Savory Sauces: Explore dipping them in:
  • Gravy (turkey gravy, beef gravy, mushroom gravy)
  • Cheese sauce
  • Garlic butter sauce
  • Herb-infused olive oil
• As a Sweet Treat: While subtly sweet, they can also lean slightly sweeter with:
  • Cinnamon sugar butter
  • A light glaze (powdered sugar and milk)
  • Served alongside ice cream or fruit compote for a unique dessert element.
• Leftovers: Even the next day, these rolls are delicious. Reheat them gently in the oven or microwave, or enjoy them at room temperature. They make excellent breadcrumbs when dried and pulsed in a food processor.

Additional Tips for Perfect Sweet Potato Rolls

To ensure your sweet potato rolls are a resounding success, here are five essential tips to keep in mind:

1. Yeast is Key – Proof it Properly: Don’t skip the yeast proofing step. It’s the best way to guarantee your yeast is active and ready to leaven the dough. If your yeast doesn’t foam after 10 minutes, it’s likely inactive and needs to be replaced. Using fresh, active yeast is crucial for proper rising. Also, ensure your milk is within the recommended temperature range (105-115°F or 40-46°C). Too hot will kill the yeast, and too cold won’t activate it properly.
2. Don’t Overmeasure Flour: Measuring flour accurately is vital in baking. Over-measuring flour is a common mistake that can lead to dry, dense rolls. Use the “spoon and level” method: spoon flour into your measuring cup and then level off the excess with a straight edge (like a knife or the back of a spoon). Avoid scooping directly from the flour bag, as this compacts the flour and results in using too much. Start with the lower end of the flour range in the recipe (3 ½ cups) and add more only if the dough is excessively sticky.
3. Knead Adequately for Gluten Development: Kneading is not just about mixing ingredients; it’s about developing gluten, the protein in flour that gives bread its structure and chewiness. Knead the dough for the recommended time (8-10 minutes in a mixer, 10-12 minutes by hand) until it becomes smooth, elastic, and passes the windowpane test. Proper gluten development ensures the rolls will rise well, have a light texture, and hold their shape.
4. Warm Environment for Rising: Yeast thrives in warmth. Creating a warm environment for both the first and second rise is essential for successful fermentation. Ideal temperatures are between 75-80°F (24-27°C). If your kitchen is cool, you can:
   • Use your oven: Preheat your oven to the lowest setting for just a few minutes, then turn it off completely. Place the covered dough in the slightly warmed oven (with the oven light on) to rise.
   • Warm water bath: Place the bowl of dough in a slightly larger bowl filled with warm water.
   • Warm spot in your kitchen: Find the warmest spot in your kitchen, away from drafts, such as near a slightly warm stove or a sunny window (if it’s not too hot).
5. Don’t Overbake: Overbaking can result in dry, tough rolls. Bake the sweet potato rolls until they are golden brown on top and sound hollow when tapped on the bottom. Use a timer and start checking for doneness around the 20-minute mark. Oven temperatures can vary, so visual and auditory cues are important. Remove them from the oven as soon as they are done to prevent them from drying out further. Brushing with melted butter immediately after baking can also help keep them soft and add flavor.

FAQ About Sweet Potato Rolls

Here are five frequently asked questions about making sweet potato rolls, to help you troubleshoot and achieve baking perfection:

Q1: My dough isn’t rising. What could be the problem?

A: Several factors can prevent dough from rising. First, ensure your yeast was active. Did it foam when proofed? Inactive yeast is a common culprit. Second, check the temperature of your milk – it should be warm (105-115°F or 40-46°C), not too hot or too cold. Third, the environment for rising might be too cold. Yeast needs warmth to ferment. Find a warmer place for your dough to rise. Finally, make sure you haven’t added too much salt, as salt in high concentrations can inhibit yeast activity.

Q2: My rolls are dense and not fluffy. What went wrong?

A: Dense rolls are often a result of not enough gluten development or insufficient rising time. Ensure you kneaded the dough for the full recommended time (8-10 minutes in a mixer, 10-12 minutes by hand). Proper kneading develops gluten, which creates a light texture. Also, make sure you allowed the dough to rise fully during both the first and second proof. Under-proofing results in dense rolls. Over-measuring flour can also lead to dense rolls, so use the spoon and level method when measuring flour.

Q3: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast (rapid-rise yeast) for active dry yeast. The general rule of thumb is a 1:1 substitution. However, with instant yeast, you typically don’t need to proof it in liquid first. You can add it directly to the dry ingredients. If you are using instant yeast, you can skip step 1 (proofing the yeast) and add the yeast directly to the flour mixture. You may find that instant yeast dough rises slightly faster than active dry yeast dough.

Q4: Can I make these rolls ahead of time?

A: Yes, you can prepare the dough ahead of time. After the first rise, you can punch down the dough, shape the rolls, place them in a pan, cover tightly, and refrigerate them for up to 12-18 hours. When ready to bake, remove the pan from the refrigerator, let the rolls come to room temperature and proof for the second rise (this may take longer than usual, about 1-2 hours), and then bake as directed. Alternatively, you can bake the rolls completely and freeze them. Let them cool completely, then wrap them tightly in plastic wrap and then foil. To reheat frozen rolls, thaw them at room temperature or in the refrigerator, then warm them in a low oven (300°F or 150°C) for about 10-15 minutes until heated through.

Q5: Can I make these rolls vegan?

A: Yes, with a few substitutions, you can make these rolls vegan. Substitute the milk with unsweetened, unflavored plant-based milk like almond, soy, or oat milk. Replace the butter with a good quality vegan butter stick suitable for baking. For the egg, you can use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or a commercial egg replacer. These substitutions will create vegan sweet potato rolls, though the texture may be slightly different from the original recipe.

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