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Soft Sweet Potato Rolls Recipe

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These Soft Sweet Potato Rolls are fluffy, slightly sweet, and enriched with mashed sweet potatoes and honey for a tender crumb and moist texture. Perfect as dinner rolls or for sandwiches, they feature a golden crust brushed with melted butter and a sprinkle of flaky sea salt for a delightful finish.

Ingredients

Dough Ingredients

  • 1 medium sweet potato, about 250–290g, peeled and chopped (to yield 1 cup mashed)
  • 3/4 cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 2 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
  • 1/3 cup (113g) honey, divided
  • 2 large eggs, at room temperature
  • 5 Tablespoons (71g) unsalted butter, softened
  • 1 3/4 teaspoons salt
  • 5 1/2 cups (715g) bread flour (spooned & leveled), plus more as needed

Finishing

  • 2 Tablespoons (28g) melted butter, for brushing
  • Flaky sea salt, for sprinkling

Instructions

  1. Prepare the sweet potato: Place the chopped sweet potato in a medium saucepan and add enough water to cover. Bring to a boil over high heat, then reduce heat to medium-high and boil until very soft and tender, about 10–12 minutes. Drain water and mash sweet potato until mostly smooth with a few lumps. Measure 1 cup (230g) to use in dough, set aside to cool slightly.
  2. Proof the yeast: In the bowl of a stand mixer, whisk warm milk, yeast, and 2 Tablespoons honey. Cover and let sit for 5 minutes until activated and foamy.
  3. Make the dough: Add remaining honey, eggs, softened butter, mashed sweet potato, salt, and 1 cup (125g) of flour to yeast mixture. Mix on low speed for 1 minute with dough hook or paddle attachment. Scrape bowl sides, then add remaining flour. Beat on medium speed for about 3 minutes until dough forms and pulls away from bowl. If dough feels too wet, add more flour 1 Tablespoon at a time until workable.
  4. Knead the dough: Continue kneading in stand mixer on low speed for 5 additional minutes or knead by hand on lightly floured surface for 5 minutes. If sticky, sprinkle flour in small amounts to maintain a soft but manageable dough. Dough should be smooth and elastic, passing the windowpane test.
  5. First rise: Lightly grease a large bowl, place dough inside and turn to coat with oil. Cover and let rise in a warm spot until doubled in size, about 1–2 hours (typically 1 1/2 hours).
  6. Prepare baking pan and shape rolls: Grease a 9×13-inch baking pan. Punch down dough and divide into 20 equal pieces (65–75g each). Shape each piece into smooth balls and arrange in the pan.
  7. Second rise: Cover shaped rolls and let rise until puffy, about 30 to 45 minutes.
  8. Preheat oven: Position the oven rack low and preheat oven to 350°F (177°C) to ensure even baking without burning tops.
  9. Bake the rolls: Bake rolls for 25 minutes or until golden brown on top and internal temperature reaches 190°F, rotating pan halfway through. If tops brown too quickly, tent with foil after 20 minutes.
  10. Finish and cool: Remove rolls from oven, brush tops with melted butter, sprinkle with flaky sea salt, and let cool in pan for 15 minutes before serving. Letting rolls cool longer improves flavor.
  11. Storage: Store leftover rolls tightly covered at room temperature for up to 3 days or refrigerate up to 1 week.

Notes

  • Use only 1 cup of mashed sweet potato in the dough; discard or eat any extra.
  • If you don’t have a stand mixer, mix dough by hand with a wooden spoon or silicone spatula for best results; avoid hand mixers due to sticky dough.
  • The dough should be soft and slightly sticky but manageable; add flour gradually to avoid over-drying.
  • The windowpane test ensures proper kneading for a smooth and elastic dough.
  • Positioning the baking rack low helps prevent the tops from burning during baking.
  • If rolls brown too quickly, tent loosely with foil during the last minutes of baking.
  • Cooling the rolls before serving enhances their flavor and texture.
  • Store rolls well covered to maintain freshness.

Find it online: https://marthatasty.com/soft-sweet-potato-rolls-recipe/