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Sweet Potato Dinner Rolls Recipe

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4 from 15 reviews

These Sweet Potato Dinner Rolls are soft, fluffy, and subtly sweetened with homemade or canned sweet potato puree. Enriched with buttermilk and browned butter, they’re perfect as a comforting side for any meal. The dough is kneaded to develop elasticity and allowed to proof twice for a light texture. Finished with a fragrant brush of nutty browned butter, these rolls offer a delicious twist on classic dinner rolls.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 dinner rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Yeast Mixture

  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 cup low fat buttermilk (about 110 to 115 degrees F)

Dough

  • 3 to 4 cups all-purpose flour
  • ½ cup sweet potato puree (homemade or canned)
  • ¼ cup unsalted butter (melted and slightly cooled)
  • 2 tablespoons granulated sugar
  • 1 ¼ teaspoons salt
  • 1 egg

Brown Butter

  • 2 tablespoons unsalted butter (for browning and brushing)

Instructions

  1. Mix the yeast: Heat the buttermilk to between 100-110°F and place it in the bowl of a stand mixer. Sprinkle the active dry yeast over the top, stir gently to combine, and let it bloom for 10 minutes until foamy.
  2. Combine dough ingredients: Add 3 cups of flour, sweet potato puree, melted butter, sugar, salt, and egg to the yeast mixture. Using the paddle attachment on low speed, mix until a shaggy dough forms with no large dry flour pockets.
  3. Knead the dough: Switch to the dough hook attachment and mix on medium speed. Gradually add remaining flour a little at a time until the dough becomes smooth, soft, and elastic but not sticky. Knead until the dough passes the windowpane test, indicating good gluten development.
  4. First proof: Transfer the dough to a lightly oiled large bowl, cover tightly with plastic wrap, and place in a warm spot. Let it rise for about 1 hour or until it doubles in size.
  5. Preheat oven and prepare baking pan: Set the oven to 375°F (190°C). Grease a 13-by-9-inch baking dish lightly with cooking spray or butter.
  6. Shape rolls: Once the dough has doubled, dust it with flour and turn it onto a floured surface. Divide into 12 equal pieces, about 84 grams each. Shape each piece into a smooth boule by cupping your hand and rolling the dough, ensuring it holds shape without seams on top.
  7. Second proof: Arrange the rolls seam-side down evenly spaced in the prepared pan. Cover with plastic wrap and let rise for 20 minutes until puffed and light.
  8. Brown the butter: While the rolls proof, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir continuously as it foams and turns golden brown, emitting a nutty aroma. Remove from heat immediately once browned to prevent burning.
  9. Bake: Brush the tops of the rolls generously with the browned butter. Bake in the preheated oven for 20 to 25 minutes or until golden brown and cooked through. Optionally, brush with any leftover browned butter after baking for extra flavor. Allow to cool slightly before serving.

Notes

  • Make sure the buttermilk is warmed to the proper temperature to activate the yeast without killing it.
  • The windowpane test ensures the dough has been kneaded enough to develop gluten, which creates the perfect soft and elastic texture.
  • Using sweet potato puree adds moisture and natural sweetness, enhancing roll flavor and softness.
  • Browned butter adds a rich, nutty flavor that complements the sweetness of the rolls beautifully.
  • To freeze, bake rolls completely, cool, then store in an airtight container for up to 3 months. Reheat before serving.

Find it online: https://cheftinaskitchen.com/sweet-potato-dinner-rolls-recipe/