Description
Soft and fluffy Sweet Potato Dinner Rolls with a beautiful golden color and subtle natural sweetness. These tender homemade rolls are perfect for holidays, family dinners, or anytime you want fresh, comforting bread.
Ingredients
- 3/4 cup mashed sweet potato (cooled)
- 1/2 cup warm milk (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted
- 3 to 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil or melted butter (for brushing)
Instructions
- In a small bowl, dissolve yeast in warm milk with 1 teaspoon of the sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine mashed sweet potato, remaining sugar, egg, and melted butter.
- Stir in the activated yeast mixture.
- Gradually add flour and salt, mixing until a soft dough forms.
- Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, adding small amounts of flour if sticky.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
- Punch down dough and divide into 12 equal pieces. Shape into smooth balls.
- Arrange in a greased baking dish, leaving slight space between rolls.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake for 18–22 minutes until golden brown.
- Brush tops with melted butter or olive oil immediately after baking. Cool slightly before serving.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- Plain canned sweet potato puree may be used.
- Substitute part of the flour with whole wheat flour for a heartier roll.
- Store at room temperature for up to 3 days.
- Freeze for up to 2 months and reheat before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
