There’s something truly magical about the perfect roll—soft, fluffy, and just the right amount of buttery goodness. That’s exactly why I’m so excited to share this Buttery Sweet Potato Rolls Recipe with you. These rolls bring a warm, tender crumb with a subtly sweet twist from the mashed sweet potato, making them an irresistible addition to any meal. From the first bite, you’ll notice how the careful combination of simple ingredients creates a roll that’s beautifully rich, soft, and perfect for everything from dinner parties to weekday dinners. Get ready to fall in love with your new favorite homemade bread!
Ingredients You’ll Need
This Buttery Sweet Potato Rolls Recipe uses a handful of straightforward ingredients that may already be in your kitchen. Each one plays a crucial role, from yielding a tender crumb to adding depth of flavor and a lovely golden hue.
- Dry yeast: The magic behind the rise, giving your rolls that airy texture.
- Milk (2% or whole): Warmed just right to activate the yeast and enrich the dough.
- Sweet potatoes (mashed): Adds natural sweetness, moisture, and beautiful color to the rolls.
- Butter (melted): Boosts richness and tenderness, both in the dough and for brushing later.
- Kosher salt: Balances flavors and enhances the buttery notes.
- Egg yolks: Provide richness and help with the structure of the dough.
- Bread flour: The perfect flour for elasticity and resilience, ensuring a great rise and chew.
- Cooking spray: For greasing the bowl and pans, preventing any sticking.
- Sea salt: Optional, but highly recommended for finishing, adding a subtle crunch and flavor contrast.
How to Make Buttery Sweet Potato Rolls Recipe
Step 1: Proof the Yeast
Begin by mixing your dry yeast into the 1 cup of warm milk, roughly 100 to 110 degrees Fahrenheit—the perfect temperature to wake those little yeast cells up without killing them. Let it sit for a few minutes until you notice bubbles forming on the surface. This proofing step ensures your yeast is active and ready to work its magic in your rolls.
Step 2: Mix Sweet Potatoes and Dough Ingredients
Once your yeast looks lively, add mashed sweet potatoes, the tablespoon of melted butter, and kosher salt to the milk mixture, stirring thoroughly. Then add the egg yolks and beat everything together until fully combined. This creates a rich, flavorful base that sets your rolls apart from ordinary ones.
Step 3: Add the Flour Gradually
Now, it’s time to bring in the flour. Add the bread flour one cup at a time, kneading the dough either by hand or using a stand mixer with a dough hook between each addition. Aim for dough that scrapes clean from the bowl sides but still feels slightly tacky—this texture is essential for soft, tender rolls that bounce back after a gentle press.
Step 4: First Rise in a Greased Bowl
Turn your dough into a big ball and place it in a bowl greased generously with cooking spray. Roll the dough around so every side gets a coating—it prevents sticking and helps the dough rise evenly. Cover with a tea towel and leave it somewhere warm for about an hour until it doubles in size. You’ll know it’s ready when a gentle poke doesn’t bounce back immediately.
Step 5: Punch Down and Shape
After the dough has puffed up nicely, punch it down to release excess air, then cover and let it rest for 5 minutes. Meanwhile, line two baking sheets with parchment paper or silpats. Turn the dough out onto the sheets and divide it into 24 equal pieces.
Step 6: Form and Knot the Rolls
Here’s the fun part: take each piece and roll it into a 9-inch long snake, then tie it into a knot. Pinch the ends just behind the top center to seal the shape. Place the knots spaced evenly on the baking sheets—12 per pan—and cover them again with your tea towels to rise for another 30 minutes or until doubled in size.
Step 7: Bake to Golden Perfection
Preheat your oven to 400 degrees Fahrenheit. Remove the towels and lightly spray each roll with cooking spray for a beautiful crust. Bake for 12 to 14 minutes, rotating pans halfway if baking both at once. Look for golden tops and browned bottoms signaling that your rolls are perfectly baked.
Step 8: Butter and Serve
As soon as the rolls come out of the oven, brush them generously with melted butter and sprinkle with a pinch of sea salt if you like that extra burst of flavor. Let them cool on wire racks before diving in—though it’s hard to resist their buttery aroma!
How to Serve Buttery Sweet Potato Rolls Recipe
Garnishes
A sprinkle of flaky sea salt right after brushing with butter adds a lovely contrast to the soft sweetness of the rolls. Fresh herbs, like finely chopped rosemary or thyme, can also be mixed into the melted butter before brushing for a savory twist.
Side Dishes
These rolls are incredibly versatile. They pair beautifully with hearty stews, roasted vegetables, or even a classic turkey dinner. Their mildly sweet profile balances out savory dishes perfectly, making them a crowd-pleaser for holiday feasts or simple weeknight meals.
Creative Ways to Present
To impress guests, serve these rolls stacked in a basket lined with a cozy napkin. Alternatively, slice them in half and turn them into sliders with your favorite fillings—think savory ham and cheese or even a sweet honey-butter spread. The soft texture and flavorful crumb make them ideal for creative serving ideas.
Make Ahead and Storage
Storing Leftovers
If you have leftover rolls (and sometimes that’s hard to avoid), store them in an airtight container or zip-top bag at room temperature. They’ll remain soft and delicious for up to 3 days, perfect for snacking or repurposing.
Freezing
These Buttery Sweet Potato Rolls Recipe freezes wonderfully. Wrap each roll individually in plastic wrap, place in a freezer bag or container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To bring your rolls back to life, place them on a baking sheet and warm in a 300 degree Fahrenheit oven for about 5 minutes. This method keeps them soft yet revives that fresh-baked aroma and texture, just like when they first came out of the oven.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While regular potatoes can work, sweet potatoes add a unique sweetness and moisture that really sets these rolls apart. If you swap, your rolls might be less sweet and slightly denser.
Do I have to use bread flour?
Bread flour gives these rolls their ideal chew and rise due to its higher protein content. All-purpose flour can substitute in a pinch but may result in a softer, less structured roll.
Why do egg yolks go into the dough?
Egg yolks enrich the dough by adding fat and emulsifiers, which contribute to a soft crumb and beautiful color in the finished rolls.
Can I make these rolls vegan?
You could try substituting plant-based milk and vegan butter and using an egg replacer, but it might change the texture and flavor quite a bit. I recommend this recipe as is for the best results.
How long does the dough need to rise?
The first rise should take about 1 hour until doubled in size, and the second rise after shaping takes around 30 minutes. Warm, draft-free spots help speed this along.
Final Thoughts
This Buttery Sweet Potato Rolls Recipe is a true gem—comforting, flavorful, and surprisingly easy to make. Once you try these rolls, you’ll understand why they’re a treasured classic in my kitchen. So grab those sweet potatoes, warm up your mixer, and prepare to enjoy the best rolls you’ve ever tasted. Trust me, your family and friends will thank you!
Print
Buttery Sweet Potato Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 44 minutes
- Yield: 24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Buttery Sweet Potato Rolls are soft, flavorful knots made with mashed sweet potatoes, enriched with butter and egg yolks for a tender crumb. These rolls are perfect for holiday dinners or as a delicious side to any meal, offering a subtle sweetness complemented by a buttery finish and a sprinkle of sea salt.
Ingredients
Dry Ingredients
- 1 tablespoon dry yeast
- 2 & 1/4 teaspoons kosher salt
- 4 & 1/2 cups bread flour (plus more as needed)
Wet Ingredients
- 1 cup 2% or whole milk (warmed to 100 to 110 degrees F)
- 3/4 cup sweet potatoes (mashed)
- 1 tablespoon butter (melted, for dough)
- 2 large egg yolks
- 3 tablespoons butter (melted, for brushing)
Additional
- Cooking spray
- Sea salt (for sprinkling)
Instructions
- Proof the yeast: In a large bowl or stand mixer, combine the dry yeast with 1 cup of warm milk (100 to 110 degrees F). Let it sit for a couple of minutes until you see bubbles, ensuring the yeast is active.
- Combine wet ingredients: Add mashed sweet potatoes, 1 tablespoon melted butter, and kosher salt to the yeast mixture. Stir to combine, then incorporate the 2 large egg yolks, beating well until fully mixed.
- Add flour and knead: Gradually add bread flour, one cup at a time, kneading with a dough hook or by hand between additions. The dough should clean the sides of the bowl but remain slightly tacky to the touch.
- First rise: Grease a large bowl generously with cooking spray. Shape the dough into a ball, place it in the bowl, and turn it to coat all sides with grease. Cover with a tea towel and let it rise in a warm place for at least one hour, until doubled in size and finger indentation remains without bouncing back immediately.
- Punch down and rest: Punch down the dough to release gas, cover again, and let it rest for 5 minutes while preparing your workspace.
- Shape rolls: Line two large baking sheets with parchment paper or Silpats. Turn the dough onto the sheets and divide it evenly into 24 pieces. Roll each piece into a 9-inch rope, then tie into a knot, pinching the ends behind the top of the roll.
- Second rise: Place 12 rolls on each pan, cover with a tea towel, and let rise in a warm place for at least 30 minutes until doubled in size.
- Prepare for baking: Remove the towel and spray each roll with cooking spray. Preheat the oven to 400 degrees F.
- Bake: Bake the rolls for 12-14 minutes or until bottoms are brown and tops are golden. If baking both pans simultaneously, rotate pans halfway through baking for even color.
- Finish and cool: Remove rolls from the oven and immediately brush with melted butter. Sprinkle with sea salt if desired. Let the rolls cool completely on wire racks.
- Reheating and storage: To reheat, warm rolls in a 300 degree F oven for about 5 minutes. These rolls freeze well for later enjoyment.
Notes
- Make sure the milk is warm, not hot, to avoid killing the yeast.
- You can use either 2% or whole milk based on preference.
- Use bread flour for best gluten development and a chewy texture, but all-purpose flour can be substituted if needed.
- Ensure the dough is tacky but not sticky when adding flour; add flour sparingly to avoid a dense roll.
- The knot rolling technique creates a beautiful visual and texture distinct from standard rolls.
- Butter and sea salt finishing adds a rich flavor contrast enhancing the sweet potato sweetness.
- These rolls freeze beautifully; wrap well before freezing and thaw before reheating.
