The Magic of Sweet Potato
Let’s talk about our star ingredient. The sweet potato. It makes these rolls so soft and a little bit sweet. I love its pretty orange color. It feels like sunshine in your hands.
Mashing it with warm milk is my favorite part. The smell is so cozy. It reminds me of autumn evenings. This step gives the rolls a wonderful, tender heart. That is why it matters. It turns simple dough into something special.
Wake Up the Yeast
Next, we wake up the yeast. Yeast is a tiny, living thing. We feed it a little sugar and warm water. Watching it get foamy is like a little science experiment. It means our rolls will be light and fluffy.
I once used water that was too hot. My yeast fell asleep and didn’t foam! I still laugh at that. I had to start over. Now I am very careful with the temperature. This part matters because happy yeast makes rolls that rise up tall.
Bringing the Dough to Life
Now we mix everything together. The orange potato, the foamy yeast, eggs, and melted butter. It might look messy at first. That is okay. Then we add the flour. The dough hook does the hard work for a while.
But then we use our hands. Kneading the dough is the best part. You push and fold it until it feels smooth. It is like playing with soft clay. Fun fact: kneading makes the dough strong so it can hold all the tiny air bubbles from the yeast.
A Lesson in Patience
Now we let the dough rest. We cover it and put it in a warm spot. It needs time to grow. This is a good time to clean the kitchen. Or just sit with a cup of tea.
Waiting is the hardest part, isn’t it? But it is so important. When you see that it has doubled in size, you will be so proud. It is like magic. What is your favorite thing to do while you wait for dough to rise?
Shaping Your Rolls
After the dough has risen, we punch it down. Do not be scared! Give it a good poke. Then we divide it into little pieces. To shape them, push down and roll under your hand.
Making them into smooth balls is fun. It does not have to be perfect. My grandson calls them “doughy planets.” We let them rise one more time in the pan. They get all cozy next to each other. This helps them bake up nice and tall.
The Best Part: Baking and Eating
The oven does its job now. Your kitchen will smell amazing. When they turn a dark golden brown, they are done. Take them out and brush them with melted butter. I always sprinkle a little salt on top.
The salt makes the sweet flavor pop. It is a wonderful little trick. Do you prefer your rolls sweet with maple syrup or savory with butter and salt? You must try them warm. There is nothing better than a warm roll with a pat of butter.
Your Turn in the Kitchen
I hope you try this recipe. It is a fun one to make with family. The rolls are perfect for a Sunday dinner. Or just for a special snack.
What is your favorite food to bake with someone you love? Tell me about it. I would love to hear your story. Sharing food is one of life’s greatest joys.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potato, peeled and cut into ½-inch pieces | 1 large (about 2 ½ cups) | |
| Whole milk | â…” cup | |
| Warm water | ¼ cup | |
| Active dry yeast | 1 packet (2 ¼ teaspoons) | |
| Granulated sugar | 3 tablespoons + 1 teaspoon | Divided use |
| Large eggs | 2 | Room temperature |
| Unsalted butter, melted | ¼ cup (½ stick / 57 g) | For the dough |
| Bread flour | 5 cups (600 g) | Divided use |
| Kosher salt | 1 ½ tablespoons | For the dough |
| Unsalted butter, melted | 2 tablespoons | For the topping |
| Kosher salt | 1 teaspoon | For the topping |
Let’s Make Sweet Potato Rolls
Hello, my dear! Let’s bake some sunshine. These sweet potato rolls are pure comfort. They are soft, a little sweet, and so warm. I love making them on a quiet afternoon. The whole house smells like a hug. Doesn’t that sound nice?
My grandson calls them his “little orange pillows.” I still laugh at that. They are perfect for any dinner table. Or just for snatching one straight from the pan. I won’t tell a soul. Are you ready to get your hands a little dusty with flour?
- Step 1: First, let’s cook our sweet potato. Put the peeled pieces and milk in a pot. Bring it to a boil, then turn the heat down. Let it cook until the potato is super soft. Then we mash it all together right in the pot. Let that beautiful orange mash cool down for a bit.
- Step 2: Now, let’s wake up the yeast. Mix the warm water, yeast, and one teaspoon of sugar. Let it sit for about five minutes. You should see it get all foamy on top. That means it’s alive and happy! (A hard-learned tip: If it doesn’t foam, your water was too hot or the yeast was old. Start over!)
- Step 3: Time to make our dough! In a big bowl, mix the cool sweet potato mash and the foamy yeast. Add the eggs and melted butter, too. Give it a good stir. Then, slowly add most of the flour and the salt. Let your mixer do the work for a few minutes.
- Step 4: Now for the fun part! Sprinkle some flour on your counter. Turn the dough out and push and fold it with your hands. Add a little more flour if it sticks to your fingers. Kneading dough is a wonderful way to forget your worries. What’s your favorite kitchen task? Share below!
- Step 5: Put the dough in a greased bowl and cover it. Find a warm spot for it to rest. Let it grow until it’s double in size. This takes about an hour. I use this time to wash my dishes. Or just to sit and have a cup of tea.
- Step 6: Punch the dough down! It’s fun, I promise. Then divide it into 15 equal pieces. Roll each piece into a smooth ball under your cupped hand. Place them all in a greased baking dish. Cover them and let them rise again. They will get all puffy and cozy with each other.
- Step 7: Bake them until they are a lovely golden brown. Your kitchen will smell amazing. As soon as they come out, brush them with melted butter. Sprinkle a little salt on top. That salty-sweet taste is pure magic. Let them cool just enough so you don’t burn your fingers.
Cook Time: 25 minutes
Total Time: About 3 hours
Yield: 15 rolls
Category: Bread, Side Dish
Three Tasty Twists
Once you master the basic recipe, you can play! Here are a few of my favorite ideas. They are all simple and add a little surprise.
- Herb Garden Rolls: Add a tablespoon of fresh chopped rosemary to the dough. It smells so earthy and wonderful.
- Cinnamon Sugar Swirl: Roll the dough out flat. Sprinkle it with cinnamon and sugar, then roll it up and slice it. Like little sweet potato cinnamon buns!
- Everything Bagel Topping: Skip the kosher salt sprinkle. Instead, top your buttered rolls with everything bagel seasoning. It’s so savory and good.
Which one would you try first? Comment below!
Serving Your Beautiful Rolls
These rolls make any meal feel special. I love to serve them warm in a big basket. A tea towel tucked over them keeps them cozy. They are perfect next to a big bowl of soup. Or split them and make a little sandwich with leftover turkey.
For a drink, a cold glass of apple cider is just right. The tartness is lovely with the sweet roll. For the grown-ups, a pale ale tastes wonderful with the malty, sweet flavors. It’s a happy combination.
Which would you choose tonight?
Keeping Your Sweet Potato Rolls Fresh
These rolls are best served warm. But they keep well too. Let them cool completely first. Then store them in a bread box for two days. For longer storage, use the fridge for up to a week.
You can freeze these rolls for a later date. I wrap each one tightly in plastic wrap. Then I put them all in a freezer bag. They will keep for three months this way.
I once gave a whole batch to my grandson. He froze them for his college dinners. This is why batch cooking matters. It lets you share a warm meal with loved ones anytime.
To reheat, wrap a frozen roll in foil. Warm it in a 350°F oven for 15 minutes. It will taste just like it was freshly baked. Have you ever tried storing it this way? Share below!
Fixing Common Roll-Making Troubles
Sometimes the dough is too sticky. Do not panic. Just add a little more flour, one spoon at a time. I remember when my dough stuck to everything.
What if your rolls do not rise? Your yeast might be old. Always test it in warm water with sugar first. It should get foamy after five minutes.
Another issue is dense, heavy rolls. This happens if you rush the rising time. Let the dough double in size in a warm spot. This matters because patience gives you light, fluffy rolls.
Getting the flavor right is important too. Do not skip the salt in the dough. Salt makes all the other flavors sing. Which of these problems have you run into before?
Your Sweet Potato Roll Questions, Answered
Q: Can I make these gluten-free? A: Yes, use a good gluten-free flour blend. The texture will be a bit different but still tasty.
Q: Can I make the dough ahead? A: Absolutely. Let it rise once in the fridge overnight. Shape the rolls the next day.
Q: What can I use instead of sweet potato? A: Butternut squash works wonderfully. It gives a similar color and sweetness.
Q: Can I double this recipe? A: You can, but mix the dough in two separate batches. This prevents overworking your mixer.
Q: Any other topping ideas? A: For a sweet treat, brush them with maple syrup. It is a lovely change from butter. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these rolls. Baking fills a home with such wonderful smells. It is a way to show love to your family.
Fun fact: The orange color in sweet potatoes comes from beta-carotene. It is great for your eyes!
I would be so happy to see your creations. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Fiona Brooks.
Easy Homemade Sweet Potato Rolls Recipe
Description
These soft and fluffy Sweet Potato Rolls are a perfect side for any meal, featuring a hint of natural sweetness and a beautiful golden-brown finish.
Ingredients
Instructions
- Begin by preparing the sweet potato. Combine the peeled, ½-inch pieces with milk in a saucepan. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 10-15 minutes until the potato is very soft, stirring occasionally. Remove from the heat and mash the potato with the milk until smooth. Transfer the mixture to a bowl and allow it to cool for about 30 minutes.
- In a small bowl, combine the warm water, yeast, and one teaspoon of sugar. Let this stand for approximately 5 minutes until it becomes foamy.
- Using a stand mixer fitted with a dough hook, combine the cooled sweet potato mash, the yeast mixture, eggs, melted butter, and the remaining three tablespoons of sugar. Mix on low speed until just combined. With the mixer running on low, gradually add the salt and four cups of bread flour. Continue to beat for about 4 minutes until the dough is smooth.
- Turn the dough out onto a lightly floured surface. Knead by hand for about 5 minutes, incorporating the remaining half cup of flour a little at a time if the dough feels sticky. Place the kneaded dough into a greased large bowl, cover it with plastic wrap, and let it rise in a warm place until doubled in size, which should take 1 to 1 ½ hours.
- Grease a 9×13-inch baking dish. Once risen, punch down the dough and turn it out onto a floured surface. Divide it into 15 equal pieces. To shape each roll, push down firmly on a piece of dough and roll it under your cupped palm in a circular motion until a smooth ball forms. Arrange all the dough balls in the prepared baking dish. Cover the dish with plastic wrap and let the rolls rise again until doubled, about 45 minutes to an hour.
- Preheat your oven to 375°F (190°C). Bake the uncovered rolls for 22-24 minutes, or until they are a dark golden brown and their internal temperature reaches 190°F. Just before the rolls are finished baking, melt the butter for the topping. Immediately after removing the rolls from the oven, brush them with the melted butter and sprinkle evenly with kosher salt. Serve warm, or allow them to cool on a wire rack first. For a sweeter alternative, you can brush the hot rolls with a mixture of maple syrup and water instead of butter.
Notes
- For a sweeter alternative, you can brush the hot rolls with a mixture of maple syrup and water instead of butter.
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