This easy recipe for soft and fluffy sweet potato dinner rolls will be hit at family dinners and holiday parties! You don’t need a mixer to make these delightful buns. With a hint of cinnamon, these rolls taste fantastic with some butter.
- 1/2 cup whole milk (118 ml)
- 3 tablespoons unsalted butter (43g)
- 1/4 cup water (60 ml)
- 5 cups bread flour (500g)
- 2 teaspoons fine salt (10g)
- 4 1/2 teaspoons fast-action yeast (14g)
- 1/3 cup granulated sugar (66g)
- 1 teaspoon ground cinnamon (optional)
- 3/4 cup mashed sweet potatoes (181g)
- 2 large eggs
Making the Dough (30 min + 1 hr proving)
- Put the milk and butter in a small saucepan and stir over medium heat until the butter is melted. Let the mixture cool to 115 F then warm the water to 115 F.
- Place the flour in a large mixing bowl and add the salt and yeast on opposite sides of the bowl. Stir in each with your finger. Add the sugar and cinnamon and mix with your hand until well blended.
- Dump in the mashed sweet potatoes, eggs, and milk mixture. Stir and crush the mixture with your hand to bring the dough together. Gradually add the water if needed to form a soft, somewhat sticky dough. Make sure all the flour is picked up from the sides of the bowl.
- Turn out the dough onto a floured surface and knead for 10-15 minutes. The dough should no longer be as sticky, and should be smooth and very stretchy.
- Shape the dough into a ball, place in a large buttered bowl, and cover tightly with plastic wrap. Let the dough prove for 1 to 1 1/2 hours in a warm place.
Shaping (30 min + 45 min proving)
- Lightly butter a dark colored, 12-cavity muffin pan and set aside.
- Turn out the dough onto a very lightly floured surface and punch it down all over to knock out large air pockets.
- Divide the dough into 36 equal pieces, using a kitchen scale for accuracy, then roll each piece into a tight ball. Place three balls in each cavity of the muffin pan.
- Place the muffin pan inside of a large, clean garbage bag. Inflate the bag so the plastic doesn’t stick to the dough, then tuck the ends under the tray to seal. Let the dough prove for about 45 minutes, until the dough springs back quickly when gently prodded with a fingertip.
- About 15 minutes before the dough is done proving, preheat the oven to 375 F.
Baking (20 min baking + 10 min cooling)
- Bake for 10 minutes at 375 F, then lower the temperature to 325 F and bake for another 10 minutes, until well browned. Check for doneness by inserting a meat thermometer into the center of one of the rolls. The temperature should be 190-200 F.
- Brush the top crust with soft butter and remove them from the pan to cool a little on a wire rack. Serve warm with butter.
- Use bread flour. All-purpose flour doesn’t have the protein content necessary for high rising, fluffy rolls.
- Want to make these ahead? Mix and knead the dough ahead of time and let it do its first rise in the fridge overnight. Proceed with the recipe the following day.
- The proving times for the dough will vary a good deal depending upon the temperature of the room. Warm temperatures will make the yeast work more quickly, while cool temperatures slow it down.
- Don’t know when the rolls are done? Check them with a thermometer; they should have an internal temperature of at least 190 F.
- Have leftover rolls? Place them in a zip-top plastic bag and store in the freezer. Take them out as needed.
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: sweet potato dinner rolls, savory sweet potato dinner rolls