Sweet Potato Dinner Rolls
Sweet potato dinner rolls are fluffy, soft dinner yeast rolls with just a hint of sweet potato flavor. These rolls are perfect for the cold weather season!
Equipment
- 9” baking pan
- mixing bowls of various sizes
- electric mixer
- instant read thermometer
- pastry brush
Ingredients
- 3 ¼-1/2 cups all-purpose flour
- 2- 0.25 oz packages each active dry yeast
- ¾ cup milk
- ¼ cup packed brown sugar
- 2 Tablespoons unsalted butter
- 1 ½ teaspoons salt
- ½ cup mashed sweet potatoes
- melted butter, for brushing
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine 1 ½ cups of the 3 ¼-1/2 cups all-purpose flour, 2- 0.25 oz packages each active dry yeast and 1 ½ teaspoons salt.
- In a saucepan, heat ¾ cup milk, ¼ cup packed brown sugar and 2 Tablespoons unsalted butter to 110-115°F.
- Add to dry mixture in mixing bowl followed by the ½ cup mashed sweet potatoes. Beat the mixture gradually increasing to high speed; beat on high 3 minutes or until smooth.
- Slowly add in the remaining flour to make a stiff dough (you may not need the remaining ¼ cup of flour).
- Turn out onto a floured surface and knead for 5-8 minutes, or until smooth and elastic. Alternately, use the dough hook on the stand mixer and knead the mixture 2-3 minutes, or until smooth and elastic.
- Shape the dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm, but not hot, place until doubled in size (about 45 minutes – 1 hour).
- Punch down, cover again and let rest 10 minutes. Then, shape into 9 rolls. Place the rolls in a 9” baking pan.
- Cover with a clean kitchen towel and let rise in a warm, but not hot, place until the rolls have doubled in size.
- Bake at 375℉ for 35-45 minutes (or until an instant read thermometer reaches 190℉ when inserted into a roll).
- Immediately brush with melted butter once removed from oven (optional).
Notes
- If the milk and water mixture heats to more than 115℉, allow to cool until it reaches under 115 ℉; it will kill the yeast if it is too hot
- This rolls are best if eaten within 2 days of baking; store in an airtight container
- Baked rolls will keep frozen up to 3 months
- Use leftover sweet potatoes (make sure there is no sugar added, or the rolls will be sweeter
- This recipe yields 9 rolls, but you can easily double the recipe and bake them in a 9”x13” pan, which makes these rolls easy to make ahead of time and keep in the freezer.
Nutrition
Serving: 1rollCalories: 229kcalCarbohydrates: 43gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 402mgPotassium: 115mgFiber: 2gSugar: 7gVitamin A: 1160IUVitamin C: 0.2mgCalcium: 40mgIron: 2mg
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