Sweet Potato Dinner Rolls – easy dinner rolls made from scratch from start to finish in 1-hour!
Some 10 years ago my colleagues and I have found a recipe for Sweet Potato Dinner Rolls in a daily newspaper. The next day one of the girls asked her mother to make them and brought them to work. We were all thrilled with how soft and tasty they were and devoured them in a matter of minutes.
I’m so glad I kept the recipe all this time. It is really easy to make, doesn’t take a long time (from start to finish about an hour). The sweet potato gives them a nice yellow color and keeps the dough to stay soft the next day(s) as well.
When making this recipe you can use any type of yeast you like. The original recipe called for dry yeast and I used instant yeast because dry yeast sometimes just won’t activate. For yeast conversion, see this CHART that I made.
Making Sweet Potato Dinner Rolls is a nice way to incorporate some healthy vegetables into your recipe that your kids and other members of the family will not notice. You can serve them with your weeknight dinner as well as at your Thanksgiving party.
- 230 g (8 oz) sweet potato -> cook
- 15 g (0.5 oz) butter
- a pinch of nutmeg
- 200 ml (6.75 fl oz) milk
- 450 g (16 oz) all-purpose flour
- 2 tsp salt
- 7 g (0.25 oz) dry yeast
- 1 egg
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Cook sweet potato until soft. Drain and blend with butter, nutmeg and milk to make a pure.
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In a large bowl, mix flour, salt and yeast. Add sweet potato mixture and egg and knead to make a soft dough. You can do this by hand or using a food processor. If the dough is too soft, add some more flour. If it is too stiff, add more milk.
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Place the dough into an oiled bowl, cover the bowl with cling film and let rise in 50 C (122 F) warm oven for about 30 minutes.
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Divide the dough into 16 pieces. Roll each piece and put in an oiled baking dish (I used 26 cm / 10" round pan). Cover and place in the oven for another 10-15 minutes.
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Brush the top of rolls with an egg wash. Bake in 200 C (392 F) oven for about 12-15 minutes or until golden. Take rolls out of the oven and cover with a kitchen cloth to keep the crust soft.
This recipe was first published on: November 11, 2017
Hi, may I know can I replace the APF with bread flour? Does it improve the texture and fluffiness? Thanks
I believe both flours will work well in this recipe.
I made these using leftover canned pumpkin purée and they were absolutely delicious. Thank you for posting this recipe.
You’re welcome, Julia! I’m happy that your pumpkin rolls worked as well as my sweet potato rolls. 🙂
Love the recipe as it said, can use food processor and sweet potato, both of which I have. Kindly let me know the trick to knead in a food processor. Tk u