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Light and fluffy dinner rolls made with mashed sweet potatoes. These delicious homemade rolls are perfect for Thanksgiving and Christmas dinners.
Are you looking for a perfect dinner roll? These sweet potato dinner rolls are so light and fluffy and have just a touch of sweetness from the sweet potatoes. Your friends and family will be asking for them again and again.
The secret to making these great rolls? Sweet Potatoes! Okay, so I guess that’s really not a secret since sweet potatoes is right in the name, but seriously the sweet potatoes really add a little extra something to an ordinary dinner roll.
I used one whole sweet potato and boiled it, skin on until it was soft. Just test with a fork. If the fork goes through easily, the potato is done.
Once the potato is cool enough to handle, use a pairing knife to remove the skin and then mash the potato with a fork. You want it as smooth as possible, but a few small bits are okay.
I make a lot of different rolls including oatmeal rolls and dinner rolls.
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Sweet Potato Dinner Rolls
Ingredients
- 3 Tablespoons butter (melted)
Instructions
- In a large bowl of a stand mixer, add milk, yeast and honey. Let sit for 5 minutes until bubbly.
- Add sweet potato, eggs, butter and salt. Mix
- With mixer running slowly add the flour. Continue adding flour until dough comes together and begins to form a ball. You might not use all the flour.
- Knead in mixer for 5 minutes.
- Remove from mixing bowl and place into a large greased bowl. Cover and let rise until doubled; 1 - 1 1/2 hours.
- Remove cover and punch dough down.
- Divide dough into fourths. Working with one fourth at a time, divide each fourth into six equal parts. Shape into rolls.
- To make the cloverleaf shape, continue dividing each part into thirds. Roll each third into small balls. Drop three balls into a greased muffin tin.
- Cover lightly and let rise for 30 minutes.
- Brush top of rolls lightly with melted butter.
- Bake in a preheated 375 degree oven for 15-18 minutes.
- Remove from oven and let cool slightly for a few minutes on a baking rack. Remove from tins or baking sheet and continue cooling.
Video
Nutrition
35 Comments
Fred G
November 27, 2018 at 9:59 amGreat use for sweet pots
Sasha @ Eat Love Eat
February 1, 2017 at 5:50 amThese look great! So light and fluffy!
Kathy
February 4, 2017 at 8:12 amThey are light, fluffy and delicious!
Katie Crenshaw
January 28, 2017 at 6:17 amThese are such beautiful little dinner rolls. I am hosting a dinner party soon. I will be making these!!
Kathy
January 28, 2017 at 7:29 amYour guests will be very impressed!
Rachelle @ Beer Girl Cooks
January 26, 2017 at 4:47 pmI would ask for these over and over again too, Kathy! They look like fluffy little clouds!
Kathy
January 28, 2017 at 5:43 pmIt’s hard to eat just one!
Tina
January 26, 2017 at 7:39 amThis looks like a great weeknight meal option! My husband likes some sort of bread with every dinner, this is perfect! Thanks for sharing.
Kathy
January 27, 2017 at 5:46 amI hope you give these a try!
CakePants
January 18, 2017 at 1:35 pmThese look wonderful! I’ve made sweet potato bread before (more similar to banana bread than sandwich bread), but never anything like this. It also looks like a great way to use up a lone, left over sweet potato…which is a situation in which I find myself often!
Kathy
January 18, 2017 at 3:47 pmThanks! Now you will know what to make the next time you have some left over sweet potatoes!
Kathy
January 18, 2017 at 9:01 amHi Kathy, Thanks for the great recipe! I posted a photo of mine on my blog with a link back to your recipe. (I used half whole wheat flour with mine). Thanks again!
Kathy
January 18, 2017 at 9:07 amI checked out your pic! They turned out lovely. I’ll have to try a blend of whole wheat flour next time.
Anu - My Ginger Garlic Kitchen
January 17, 2017 at 10:14 amLove sweet potato dishes. And how light, fluffy, and soft these dinner rolls are — so delicious perfectly baked.
Kathy
January 18, 2017 at 7:58 amVery light and fluffy!