Sweet Potato Rolls

Warm, light, and fluffy, these sweet potato rolls will be the talk of the buffet line. Mashed sweet potatoes are the secret ingredient in these bright, festive rolls. Not only do they add a luxurious orange color, but they also bring a bit of earthy sweetness to the bread.

Just as you would with any other homemade, yeast-based bread, you'll want to prepare these rolls well in advance to allow them sufficient time to rise. The hour of resting time allows the rolls to develop their airy texture—while it proofs, you can expect the dough to double in size.

In terms of rolling out the dough, here's a tip from our Test Kitchen: Use a light hand when flouring the work surface. You should be able to see the surface through the flour. Too much flour will create a chalky coating on the rolls and make them difficult to shape.

Drizzled with honey (or generously smeared with hot honey butter), these rolls will add a touch of sweetness to your Thanksgiving feast. These rolls are anything but boring.

Ingredients for Sweet Potato Rolls

To make these rolls, you'll need:

• Large sweet potato: Sweet potato adds color, flavor, and moisture to the rolls.
• Whole milk: Used to cook the sweet potatoes.
• Warm water: Warm, not hot, water is key for a good rise.
• Active dry yeast: Helps give the rolls their rise.
• Granulated sugar: Balances the flavor of the dough and keeps the yeast active.
• Large eggs: Binds and adds volume to the dough.
• Butter: Melted to add richness to the rolls and the topping.
• Bread flour: High protein content means feathery but hearty rolls.
• Kosher salt: Enhances the overall flavor.
• Cane syrup: Combined with butter to brush over the tops of the rolls for a sweet touch.
• Flaky sea salt: A hint of salt to finish takes these rolls to the next level.

How To Make Sweet Potato Rolls

Making your own dinner rolls can seem intimidating, but trust us—follow the directions and you'll be so glad you gave them a try. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Start by cooking the sweet potatoes in milk until tender. Then, mash until smooth, and set aside to cool.
• Step 2. Proof the yeast by mixing with warm water and 1 teaspoon sugar; let stand until foamy.
• Step 3. In a stand mixer fitted with a dough hook, mix sweet potato and yeast mixtures with eggs, 4 tablespoons melted butter, and remaining sugar until smooth. Add bread flour and salt, and mix until dough is smooth. Transfer to a lightly floured surface, and knead until elastic, adding flour if needed to ease stickiness. Transfer to a lightly greased bowl, and cover with plastic wrap; let stand 1 to 1 1/2 hours until doubled in size.
• Step 4. Preheat oven to 375°F. Turn dough out onto a lightly floured surface, and divide into 15 portions. Shape into balls, and place into a lightly greased 13- x 9-inch baking pan. Cover with plastic, and let stand until almost doubled in size, 45 minutes to 1 hour. Stir to combine cane syrup and remaining melted butter.
• Step 5. Bake rolls until light golden brown, 18 to 22 minutes. Brush with cane syrup butter and sprinkle with flaky sea salt. Serve or transfer to a wire rack to cool completely.

Tips for the Best Sweet Potato Rolls

• Keep the size of your sweet potato in mind; more or less sweet potato will affect the outcome of the recipe.
• Use warm (not hot) water to make sure your yeast stays active.
• While all-purpose flour could be used in a pinch, bread flour has a high protein content that means good gluten development (and delicious rolls).
• Don't shortchange the kneading process. Kneading until the dough is smooth and elastic helps create a feathery texture in the finished rolls.
• Let the rolls rise until they only spring back very lightly when poked, leaving an indent behind.
• Bake until golden all over for the fluffiest texture.

Flavor Variations for Sweet Potato Rolls

Don't be afraid to switch up the finishes on these buns. In the video, Ivy tops them with everything seasoning for homemade slider buns. Feel free to lean into the fall flavors with a hint of pumpkin spice, or glaze the rolls with pumpkin butter, garlic butter, or top with fried sage for a festive touch.

How To Prepare Sweet Potato Rolls Ahead

To prepare these rolls a day ahead but bake them fresh, prepare the dough as directed, kneading until elastic in Step 5. Transfer to the lightly greased bowl, cover, and refrigerate overnight. Bring to room temperature, then continue to Step 6.

The rolls can also be baked up to three days in advance, then warmed and finished with cane syrup mixture and sea salt fresh before serving.

How To Store and Reheat Leftover Sweet Potato Rolls

Store leftover sweet potato rolls in an airtight container at room temperature for up to three days, or freeze for up to three months. Bring to room temperature if frozen, then serve at room temperature or toast before serving.

More Homemade Roll Recipes You'll Love

There's just nothing like having homemade bread on hand, and dinner rolls are a great place to start:

• Potato Rolls
• Parker House Rolls
• Buttery Yeast Rolls
• Make-Ahead Yeast Rolls
• Pumpkin-Shaped Rolls
• Overnight Yeast Rolls
• Cloverleaf Rolls
• Lagniappe Bread Rolls

Editorial contributions by Katie Rosenhouse.