Sweet Potato Rolls

Sweet Potato Rolls: Soft, Buttery, and Worth the Effort

These Sweet Potato Rolls are soft, pillowy, and slightly sweet, thanks to the magic of mashed sweet potato and honey. Perfect for holiday dinners or any day you want to impress, they’re rich with buttery flavor and just the right touch of saltiness. The recipe is straightforward: boil, mash, mix, knead, and bake. A little time and effort result in rolls that are golden on the outside, fluffy on the inside, and impossible to resist—especially brushed with melted butter and a sprinkle of flaky sea salt. They’re the ultimate crowd-pleasing addition to your table.

• 1 medium sweet potato, peeled and chopped, to yield 1 cup mashed

• 3/4 cup whole milk, warmed to about 110°F 

• 2  1/4 teaspoons yeast 

• 1/3 cup + 2 tablespoons honey, divided

• 2 large eggs, at room temperature

• 5 tablespoons unsalted butter, softened

• 2 teaspoons salt

• 5 and 1/2 cups AP flour, plus more as needed for kneeding 

• optional: 2 Tablespoons melted unsalted butter and maldon salt, for finishing

Prepare the Sweet Potato:

1. Place peeled, chopped sweet potato in a medium saucepan. Add water to cover.

2. Boil over high heat, then reduce to medium-high. Cook until soft (10–12 minutes).

3. Drain and mash until mostly smooth (small lumps are fine).

4. Measure 1 cup of mashed sweet potato. Set aside to cool. Don’t use more than 1 cup—eat or discard any extra.

Proof the Yeast:

1. Combine warm milk, yeast, and 2 tablespoons honey in the bowl of a stand mixer.

2. Cover and let rest for 5 minutes to activate.

   • No stand mixer? Use a large bowl and a sturdy spoon to mix in later steps.

Make the Dough:

1. Add remaining honey, eggs, butter, mashed sweet potato, salt, and 1 cup flour to the yeast mixture. Mix on low for 1 minute.

2. Scrape the bowl, add remaining flour, and mix on medium speed until dough pulls away from the sides (about 3 minutes).

   • Too sticky? Add flour, 1 tablespoon at a time, until the dough is soft and slightly sticky but manageable.

Knead the Dough:

1. Knead using the mixer with a dough hook on low for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes.

2. Dough is ready when smooth, soft, and slightly tacky. It should bounce back when poked.

   • Windowpane test: Stretch a small piece of dough thin. If light passes through without tearing, it’s kneaded enough.

First Rise:

1. Lightly grease a large bowl. Place dough inside, turning to coat.

2. Cover and let rise in a warm spot for 1–2 hours, or until doubled in size.

Shape the Rolls:

1. Grease a 9×13-inch pan.

2. Punch down the dough, divide into 20 equal pieces (~65–75g each).

3. Roll each piece into a smooth ball and arrange in the pan.

Second Rise:

1. Cover and let rise again until puffy, about 30–45 minutes.

Bake the Rolls:

1. Preheat oven to 350°F (177°C) and position a rack in the lower third.

2. Bake for 25 minutes, rotating the pan halfway through.

   • Tops browning too fast? Tent with foil after 20 minutes. Rolls are done at 190°F or golden brown.

3. Brush with melted butter, sprinkle with flaky sea salt, and let cool for 15 minutes before serving.