Sweet Potato Rolls Recipe

If you’ve been hunting for that perfect, soft, and slightly sweet roll that feels like a warm hug from the oven, you’re going to absolutely love this Sweet Potato Rolls Recipe. I promise, these rolls are nothing like your usual dinner roll—they’re fluffy with just a hint of natural sweetness from the sweet potatoes, and the buttery cane syrup glaze? Game changer. Stick with me, and I’ll walk you through every step to nail these rolls so your family or guests won’t stop asking for seconds.

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Ingredients You’ll Need

You probably already have most of these ingredients on hand, but each one plays a special role. Sweet potatoes do more than add flavor—they keep the rolls tender and give them that beautiful golden hue. Also, using bread flour instead of all-purpose is key to getting that perfect chew and rise.

• Sweet Potato: Peeled and cubed, it’s the star that adds natural sweetness and moisture.
• Whole Milk: Makes the dough richer and helps activate the yeast.
• Active Dry Yeast: Essential for that fluffy rise; make sure it’s fresh for best results.
• Sugar: Helps sweeten and feed the yeast for a good rise.
• Eggs: They enrich the dough and help with structure and browning.
• Butter: Melted butter not only adds flavor but keeps the rolls tender.
• Bread Flour: Higher protein content helps develop gluten for soft, elastic dough.
• Kosher Salt: Balances sweetness and enhances flavor.
• Cane Syrup: For that amazing, sticky glaze that shines and tastes incredible.
• Flaky Sea Salt: Sprinkled on top for a perfect salty crunch contrast.

Variations

I love to keep this recipe classic, but honestly, it’s a great base for experimenting. Maybe you want to add a bit of cinnamon or nutmeg for a cozy fall twist, or swap the cane syrup glaze for honey or maple syrup. Whatever you choose, these rolls adapt easily!

• Spiced Variation: Adding a teaspoon of cinnamon and a pinch of nutmeg to the dough creates a warm, aromatic roll perfect for holiday breakfasts—I tried this last winter, and my family went crazy for them!
• Vegan Adaptation: You can substitute non-dairy milk and use flax eggs instead of regular eggs, and vegan butter for melting.
• Gluten-Free Option: Switching to a gluten-free flour blend will alter texture a bit, but it’s doable if you adjust kneading time and add a binding agent like xanthan gum.

How to Make Sweet Potato Rolls Recipe

Step 1: Cook and Mash the Sweet Potato

Start by peeling and cutting your sweet potato into 1/2-inch pieces, then bring it to a boil with the milk on medium-high heat. Once boiling, reduce the heat and cover, cooking until the potato is very soft—about 20 minutes. This is my favorite step because the smell of sweet potatoes cooking with milk is so comforting. Let it cool fully, then mash until smooth. Don’t rush this—cooling prevents the yeast from dying and helps your dough rise beautifully.

Step 2: Activate the Yeast

Mix warm water with the yeast and a teaspoon of sugar, then wait about 5 minutes until it’s nice and foamy. This little test is crucial—if it doesn’t foam, your yeast might be dead, and your rolls won’t rise. It saved me from many failed batches early on, so trust this step!

Step 3: Mix Dough and Knead

In your stand mixer fitted with a dough hook, combine the mashed sweet potato, yeast mixture, eggs, melted butter, and remaining sugar until blended. Then, slowly add bread flour and kosher salt, mixing on low until the dough is soft and smooth—about 4 minutes. I like to transfer it to a floured surface and knead for about 5 minutes to build good gluten structure, adding flour sparingly if it’s sticky. You want your dough elastic but not dry.

Step 4: First Rise

Place your dough in a greased bowl, cover it with plastic wrap, and let it rest in a warm spot until it doubles in size—usually 1 to 1 1/2 hours. When I let it rise too long or in a cold place, the texture suffers, so I usually set mine near the oven or a sunny window.

Step 5: Shape and Second Rise

Once risen, punch the dough down gently, then divide it into 15 equal balls. Place these in a greased 13×9-inch baking pan, cover again with plastic wrap, and let them rise until almost doubled—about 45 minutes to an hour. This step ensures those wonderfully fluffy rolls you’ll fall in love with.

Step 6: Bake and Glaze

Preheat your oven to 375°F. Bake the rolls uncovered for 18 to 22 minutes, or until they are a lovely light golden brown. While they bake, stir together cane syrup and the remaining melted butter for the glaze. When the rolls are out and still hot, brush them with this sticky glaze and sprinkle with flaky sea salt. The contrast of sweet and salty here elevates the rolls to something seriously special.

How to Serve Sweet Potato Rolls Recipe

Garnishes

I love brushing these rolls with a warm cane syrup butter glaze and finishing with flaky sea salt—it’s that salty-sweet combo that’s simply addicting. Sometimes, I sprinkle a bit of fresh chopped rosemary on top right after glazing for an herby touch that plays nicely with the sweet potato flavors.

Side Dishes

These rolls are perfect alongside a hearty stew, roasted turkey, or even a simple salad for a lighter meal. Personally, I serve them with creamy mashed potatoes and green beans or alongside a spice-rubbed roast chicken for Sunday dinners. You’ll find they soak up gravies well and complement savory mains perfectly.

Creative Ways to Present

For special occasions, I like arranging the rolls in a wreath shape on a festive plate, brushing them all with the glaze, and topping with fresh herbs or edible flowers. It turns a humble dinner roll into a centerpiece! Another idea is splitting and toasting them for sliders—kids and adults both love them that way.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and trust me, you might), store the rolls in an airtight container at room temperature for up to 2 days. I usually keep a couple out for immediate use and stash the rest to freeze or refrigerate. They stay soft and moist, so no need to worry about drying out.

Freezing

I freeze these sweet potato rolls all the time. Once fully cooled, wrap them individually in plastic wrap and freeze in a resealable bag. When you’re ready, thaw overnight in the fridge or on the counter for 2-3 hours. They reheat beautifully without losing softness.

Reheating

Reheat the rolls in a 350°F oven for about 8-10 minutes wrapped loosely in foil to refresh their softness. Alternatively, microwave them for 15-20 seconds wrapped in a damp paper towel for a quick fix. Brushing with a little butter after reheating makes them taste freshly baked every time.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato Rolls Recipe elevates a simple dinner roll into something a bit magical with its tender crumb and perfect balance of sweet and salty flavors. When you pull these rolls fresh from the oven, brush on that cane syrup glaze, and let the flaky salt add the finishing touch, it’s honestly a joyful moment in my kitchen. If you want to impress your family or simply add a delicious homemade touch to your meals, give this recipe a try—you’ll be glad you did. Trust me, these rolls will become a beloved staple in your baking routine!

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