Sweet Potato Yeast Rolls

3.3
(3)
7 Reviews

When shaping the rolls, use tension in your cupped hand rather than too much excess flour to coax the dough into a ball. A generous brushing of melted butter on the baked rolls adds shine and flavor, while ajowan seeds offer an herbal bite reminiscent of thyme and cumin.

By
Lisa Donovan
Photo of Lisa Donovan
Lisa Donovan

Lisa Donovan is a James Beard Award-winning writer and chef who has redefined what it means to be a Southern baker as the pastry chef to some of the South's most influential chefs.

Expertise: baking, pastry, foodways, social justice.

Experience: Lisa Donovan has been formative in developing, writing, and establishing a technique-driven, historically rich narrative of traditional Southern pastry in restaurants across the country and in print. She is a regular contributor to Food & Wine and has been a featured speaker at René Redzepi's globally renowned MAD Symposium, discussing the culture and responsibilities of restaurants. Lisa centers her work on advocacy and education. Her recipes and writing have appeared in The New York Times, The Washington Post, Eater, Literary Hub, and Saveur. She is the author of Our Lady of Perpetual Hunger, which earned her a Les Dames d'Escoffier International M.F.K. Fisher Prize in 2021.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Sweet Potato Yeast Rolls Recipe
Photo: Victor Protasio
Active Time:
40 mins
Total Time:
2 hrs 20 mins
Yield:
30 rolls
Cook Mode (Keep screen awake)

Ingredients

  • 2 medium-size sweet potatoes (about 1 1/2 pounds)

  • 1/2 cup whole milk

  • 3 tablespoons plus 1 teaspoon cane sugar, divided

  • 5 tablespoons unsalted butter (2 1/2 ounces), melted, divided

  • 1/4 cup warm water (100°F to 110°F)

  • 1 (1/4-ounce) envelope active dry yeast

  • 2 large eggs, divided

  • 4 cups all-purpose flour (about 17 ounces), plus more for work surface

  • 1 tablespoons kosher salt

  • Cooking spray

  • 2 teaspoons ajowan, cumin, or caraway seeds

Directions

  1. Prick sweet potatoes all over using a fork; place on a microwavable plate. Microwave on high, turning every 4 minutes, until softened, 8 to 12 minutes total. Let cool 10 minutes. Peel and discard skins. Mash sweet potatoes in a medium bowl using a fork until mostly smooth.

  2. Cook milk, 3 tablespoons sugar, and 3 tablespoons butter in a small saucepan over medium-low, stirring often, until sugar just dissolves, about 5 minutes. Let cool slightly, about 5 minutes. Meanwhile, stir together 1/4 cup warm water, yeast, and remaining 1 teaspoon sugar in a small bowl. Let stand at room temperature until foamy, about 5 minutes.

  3. Place milk mixture, yeast mixture, 1 cup (8 ounces) mashed sweet potatoes (reserve remaining sweet potatoes for another use), and 1 egg in bowl of a stand mixer fitted with a dough hook attachment. Beat on low speed until combined, about 30 seconds. Increase mixer speed to medium-low; gradually add flour and salt, beating until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth, elastic, and slightly sticky, 6 to 8 minutes. (Dough should stick to bottom of bowl but pull away from sides.) Transfer dough to a large bowl lightly greased with cooking spray. Cover with plastic wrap. Let stand at room temperature until almost doubled in volume, 45 minutes to 1 hour.

  4. Turn out dough onto a lightly floured work surface, and divide into 30 (about 1-ounce) pieces. Shape into balls. Arrange dough balls in 6 rows of 5 balls each on a rimmed 13- x 9-inch baking sheet lightly greased with cooking spray, spacing about ½ inch apart. Cover loosely with plastic wrap. Let stand at room temperature until dough balls have almost doubled in size, 30 minutes to 1 hour. Meanwhile, preheat oven to 375°F.

  5. Whisk remaining egg in a small bowl until lightly beaten. Uncover rolls; brush lightly with beaten egg. Sprinkle rolls evenly with ajowan seeds. Bake in preheated oven until golden brown and puffy, 14 to 18 minutes. Brush hot rolls with remaining 2 tablespoons butter. Serve rolls warm, or transfer to a wire rack, and let cool completely, about 1 hour.

Notes

Find ajowan seeds at your local Asian or Indian market, or order from kalustyans.com.

Originally appeared: February 2020

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