These Sweet Potato Rolls are so easy to make and can be prepared in advance and baked off later. Perfect for the holidays!
Sweet Dinner Rolls From Scratch
I am not a trained chef or baker. I haven’t had years of culinary school or been presented with major awards, but I still make some pretty awesome food and sometimes it turns out so good I feel like it must have been luck. In fact, I tested this one again and ate so very slowly just to think about the flavor and texture perfectly to assure it really was as awesome as I thought.
And you know what? These homemade sweet potato rolls are more than awesome, they may be my new favorite.
We’ve always been HUGE roll snobs at our house. For a long time we would only eat classic potato rolls, which even our readers and friends agree are the best ever. But after months of testing, we finally fell in love with this homemade roll recipe that is soft and delicious. And that’s it! We would only make those two recipes. Which is a good thing, because if you want to know the secret to bread or roll making, well secrets, it’s two things…
First, scalded milk. Always scald your milk. It allows for a fluffier rise and dough. And number two? Well that’s easy, practice makes perfect. And I don’t just mean looks. Practicing bread making only gets you better and better at making the stuff. But these rolls? You really don’t “knead” to do much at all. Ha! I’m so funny.
But really, I don’t knead them at all and they are so light and airy and the flavor is just fantastic. Plus they look beautiful, which is always a crowd pleaser. K, now that I’ve rambled enough, pin this sucker and those other recipes and get baking. I expect lots of good comments about how much you love these!
What’s Needed for Sweet Potato Rolls?
To make these easy dinner rolls, you’ll need the following ingredients:
- Milk
- Granulated sugar
- Unsalted butter
- Dry active yeast
- Bread flour
- Kosher salt
- Vital wheat gluten
- Baked and mashed sweet potato
- Egg
How to Make Sweet Potato Rolls
These are yeast dinner rolls, which means they require a couple hours to rise. I’ve given detailed instructions in the recipe card below on how to make this recipe, but here’s an overview of the steps:
- Make the dough. I used a standing mixer, but you can use a wooden spoon and some upper body strength.
- Cover the dough and let it rise for 1 to 2 hours.
- Once risen, turn the dough onto a floured surface. Roll out and cut into 2-inch pieces.
- Gently roll the pieces into balls, then place on a greased cookie sheet.
- Let the rolls rise a second time.
- Bake until done.
How to Shape Dinner Rolls
In case you want to learn a fool proof way to shape your rolls, just watch this video.
FAQ
Can Dinner Roll Dough Be Frozen?
Yes, the best way to freeze bread or roll dough is to let it rise, shape the dough into loaves or rolls, and freeze. Place the shaped dough on a cookie sheet, (make sure to leave space between the rolls or loaves) and freeze.
Once frozen, transfer to freezer bags and store in the freezer for up to 3 months.
How to Reheat Dinner Rolls
These sweet dinner rolls can be reheated in the oven.
- Arrange a rack in the middle of the oven and heat to 350°F.
- Place rolls in a baking dish and brush with melted butter, cover with foil and bake until warm.
The slow cooker is also a brilliant way to reheat rolls.
- Put a kitchen towel in the slow cooker, and place the rolls inside.
- Cover and cook for about 30 minutes.
You can also reheat rolls in the microwave.
- Arrange rolls on a microwave-safe plate.
- Cover the rolls with a slightly damp, clean kitchen towel.
- Wrap the entire plate in a dry towel.
- Microwave until just warmed through, 30 to 45 seconds.
Can I Prep Dinner Rolls in Advance?
- You can make the dough, wrap in plastic wrap in the bowl, and let sit in the fridge overnight. Then, allow to come back to room temperature for an hour or two and proceed as normal.
- You can also make the dough, roll out into rolls on the pan, and cover with plastic wrap in the fridge. Then, let rest at room temp for an hour or two in a warm place and bake as normal.
- Or you can bake them completely the day before, leave them on the pan and cover with foil once cool, and then reheat with the foil over them in a 350F oven until warm. 🙂
Tips for Making Sweet Potato Rolls
- If you’ve never used vital wheat gluten before, it’s generally in the baking aisle by the yeast. Most specialty stores like Good Earth or Whole Foods tend to carry it as well.
- If you don’t have cooked sweet potato on hand, you could substitute pure pumpkin puree in this recipe.
- If you don’t have bread flour, all-purpose may be substituted. Just be sure to sift the flour first to keep these rolls ultra light and fluffy.
More EASY BREAD Recipes You’ll Love:
- Homemade Baguette
- Garlic Parmesan Focaccia
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- Skillet Cornbread
- Homemade Naan
- Best Potato Rolls
- Feta Muffins
- Easy No Knead Artisan Bread
- One Hour Rolls
- 7-Up Biscuits
- Whole Wheat Potato Rolls
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- All our BREAD RECIPES here!
Homemade Sweet Potato Rolls
Description
Ingredients
- 2/3 cup milk
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, , diced
- 1 teaspoon dry active yeast
- 2 3/4 cup bread flour
- 1 1/2 teaspoon kosher salt, (or 3/4 teaspoon sea salt)
- 1 teaspoon vital wheat gluten, (keep away from the salt when dumping in)
- 1 cup sweet potato, , baked and mashed with skins removed (about 1 large sweet potato)
- 1 large egg with 1/2 tablespoon egg white removed
- butter , , for tops after baking
Instructions
- In a glass measuring cup, microwave the milk for 90 seconds, but do not allow to boil.
- Remove from microwave and add the butter to the milk.
- Stir to combine and allow the butter to completely melt.
- Once it is warm but not hot, add the sugar and yeast and set aside.
- In the bowl of a standing mixer, add the flour, salt, vital wheat gluten on the opposite side of the bowl as the salt, and mix with a paddle attachment or stir by hand.
- Add the yeast mixture, sweet potato and egg.
- Mix again just until the dough comes together and then switch to the dough hook and mix for 90 seconds.
- Drape a light towel or saran wrap over the bowl and allow to rise for 1-2 hours.
- Sprinkle the counter lightly with flour and turn the very soft dough out.
- Sprinkle the top with a little more flour and roll out to about 1/4-inch thick rectangle.
- Starting at the end closest to you, pinch the dough closed and tightly roll into a log.
- Cut about 2-inch pieces and using the palm of your hand, gently roll the dough into balls. (Watch the video in the post for additional help.)
- Place on a greased cookie sheet and cover with another towel or saran wrap.
- Allow to rise for 1-2 hours.
- Heat the oven to 350 degrees F and bake for 18-20 minutes, then quickly brush the tops with more butter and serve.
Notes
- You can make the dough, wrap in plastic wrap in the bowl, and let sit in the fridge overnight, then allow to come back to room temperature for an hour or two and proceed as normal.
- You can also make the dough, roll out into rolls on the pan and cover with plastic wrap in the fridge, then let rest at room temp for an hour or two in a warm place and bake as normal.
- Or you can bake them completely the day before, leave them on the pan and cover with foil once cool and then reheat with the foil over them in a 350F oven until warm.
Barbara
Love making bread, rolls or anything with yeast! These are definitely being made on my next baking day. Why does the vital wheat gluten have to be added so it doesn’t touch the salt? I use VWG all the time and wondered why this stipulation?
Sweet Basil
The salt can make the VWG less effective. I hope you enjoy these! We would love to hear what you think!
Erin
Will pureeing the sweet potatoes make them any less amazing? I confused 2 recipes and accidentally pureed mine instead of smashing them! I am worried that they may not turn out as well.
Karen
I made these last Thanksgiving and they were AMAZING! My family has been requesting them ever since! Last year I did not host the holiday but I am this year. I want to surprise them with these rolls but will not have time to make them on Thanksgiving morning with all the other prepping / cooking going on. Do you think they would be as good if I made them the day before and gently reheated them in the oven the next day? What would be the best way to reheat them? I want them to be soft and not “toasted”. In a pan covered with tinfoil on low heat?
Thanks!
Sweet Basil
Hi Karen! I’m so happy to hear that! You have two options, you can make the dough, roll out into rolls on the pan and cover with plastic wrap in the fridge then let rest at room temp for an hour or two in a warm place and bake as normal, or you can bake them completely the day before, leave them on the pan and cover with foil once cool and then reheat with the foil over them in a 350 oven until warm. 🙂
Sherry jensen
I’m going to try to make them for Thanksgiving. Thank you for your recipe
Sweet Basil
Enjoy! You’re going to love them!
Kawehi
Seriously: best rolls ever! I just made them because my daughter asked for them; they are so easy to make and SO FLUFFY!!! I was thinking we wouldn’t be able to eat them all and I would take them to work, but forget it! Lol. Thank you! Also, thank you for the video!
Sweet Basil
YAAAAAY!!! Haha, We are all about holding these rolls for your family and not sharing with work. 🙂
Ana
Do they stay soft after a day? I tried lots of recipes but they become hard after a day…
Leslie
I do not know what “vital wheat gluten” is … Is it in the baking (flour, sugar, etc aisle), in a jar/bottle? Or is it something I have to find at a specialty store, if so what kind of store? Thank You!
Sweet Basil
Hi Leslie, if all else fails you can skip it and just stir the dough with a wooden spoon versus the kitchenaid just to keep them extra fluffy. Generally it’s in the baking aisle by the yeast, and most specialty store like Good Earth or Whole Foods tend to carry it as well.
Kiralynn
I saw several people ask about bread machines above, so I thought that I would let you know that I have used this recipe in a bread machine on the dough setting a couple of times and it turns out great (I have never actually baked it in the machine because I have a 2 year old who likes to hold rolls in his hand, but I don’t see why it wouldn’t be fine). I also used honey instead of sugar, coconut oil instead of butter, and purple sweet potatoes instead of orange because those are what was in my cupboard at the time, and they all worked great. Thanks for a wonderful recipe – a go to family fave in our house!
Sweet Basil
Kiralynn, Thank you so so much for taking the time to help everyone out! xoxo
Rebecca
Your recipes never disappoint! This is definitely no exception. I made these rolls for company a few days ago and they were amazing! Light and fluffy, and such a beautiful color! Delicious all the way around. I tried to follow the recipe exactly, but my 2 year old LOVES to help me bake, so he was standing next to me and decided to add an extra tablespoon or so of sugar! Haha I can’t imagine it made a huge difference. Anyway, this is now my go-to dinner roll recipe! Plus they’re delicious toasted with jelly the next day!
Sweet Basil
Oh I am so glad to hear that!! I agree, the color really does end up so pretty, right? Thanks Rebecca!
Julia
Could you substitute pumpkin for the sweet potatoes?
Sweet Basil
Yes, just make sure it’s a good quality of pumpkin and careful not to add pumpkin pie puree. 🙂
tita
I was wondering if you could make them in a bread machine? also wondering if I took half the bread flour and replaced it with cake flour? did like half cake flour half bread flour? I am out of all purpose flour atm that’s the only two flours I have in my house atm.
Sweet Basil
I am not sure about the cake flour as it’s a lighter flour than AP. Also, I don’t use a bread machine so I’m not sure if it would work. I’m sorry, I was no help at all. I’ll have to experiment a bit. 🙂
KY
Hi I love this recipe, it looks so soft and delicious 🙂
Just wondering, what type of sweet potato did you use? I live in Asia and we typically have three types of sweet potato, the purple (yam), yellow and orange one. I’m not quite sure which one you used in this recipe and I wonder if the type of sweet potato will affect the end result. Thanks for the great recipe!
Sweet Basil
Thank you for checking, it’s an orange sweet potato. 🙂 I’d be curious how the purple would turn out though. Wish I had some to experiment with!
Melissa
I plan to make this recipe for Easter. I’ve baked with the purple sweet potatoes before, and find them most often superior in texture to the orange and yellow varieties for this purpose. It mashes so creamy- almost no threadings- and the flavor is richer. The only reason I would sub another kind for my baking and pies would be the price (purple is still new on the scene here in the southwest and tends to be $$$) Hope that helps
Sweet Basil
Oh awesome! Cannot wait to try that plus the color must be awesome!
Barbara
Well, I hate being one of those cooks who changed things, but I used what I had. Outcome: Awesome! Some changes: Used almond milk, regular white flour and about 1/3 King Arthur Whole Wheat White, thru all other ingredients unchanged in a bowl and mixed it up. Kneaded a few minutes on the counter (no machines) then put in the fridge overnight to rise. The next AM I rolled them out (net was 16 rolls) and they were wetter than normal dough, but that was OK. I then baked at 390 for 7 minutes. They are heaven! I bake a lot, always trying new (easy) things and this gave me the perfect “puffy bun” we like around here. They should make pillows with these….
Sweet Basil
haha, yes they should make pillows with this. Now that’s my kind of sleep! Glad the changes worked out!
Michael
Hello. I’m making these rolls now. Question. When mixing in the mixer with dough hook, should these end up as a big dough-ball? I ask because the 2 3/4 cup of flour with the other ingredients definitely does not make a dough ball? I added a couple TBL more flour, but still no dough ball…Can you clarify please? Also, if it is not supposed to form a normal bread doughball when mixing, you might want to add that to your instructions for anyone else who is curious. Thanks!!!
Sweet Basil
No, it should not end up as a dough ball. It’s a very soft dough and we actually feel that the mixer toughens them a bit so we are careful about that. Instead, the dough actually becomes smooth once it has risen and you sprinkle flour on the counter and a little on the dough then roll it out and it’s perfectly satiny. 🙂
Svarna
oh. my. goodness. me.
So delicious.
We’re egg free in our home so I replaced the egg with 1 flaxseed egg (1 tbs flaxseed meal mixed with 2.5 to 3 tbs warm water and self to soak into a gel for 5 mins).
Just so good! Thank you!
Sweet Basil
I didn’t even know you could do that and have rolls turn out! I’m so glad you commented!
Fran Phelps
I have a “thing” about touching dough–nuts I know. I love “Mississippi Reds” potatoes and real cows butter or red eye gravy. I’m bound and determined to hold my breath and make these rolls.
Wish me luck.
Sweet Basil
I hope you love them and I’ve totally heard that people don’t like touching food.
Heather
I made these and they were delicious. It was my first time baking anything from scratch. My husband, the non bread eater loved them. Wondering though, I used wheat flour and it seemed they came out more dense than maybe they should have. Any tips for that? [it could also be that I am a total newb at baking :)]
Sweet Basil
Whole wheat flour will always provide a more dense bread. Most whole wheat breads actually just use a portion of whole wheat flour and the rest white flour. You can play around with the measurements. Also, adding soy lecithin will help to soften things up.
Kendall
I made these last night-they were delicious! I’ve never made yeast rolls of any kind so I was a bit nervous, but your recipe was easy to follow and the video on how to form the rolls helped tremendously! Thanks for a great recipe-I’ll definitely make them again and again!
Sweet Basil
Oh yay!! I’m so glad that you gave them a go, Kendall. You’ll have to try our potato rolls next!
Elise
I made these tonight and they were great!!!!
Thanks for the recipe!
Sweet Basil
I’m so happy to hear that! Thank you!
Prema manohar
Do you think the S P rolls can be made one day ahead and stored in plastic bags .let me know ASAP.
Dan
No – you can’t make them a day early unless you coat them with a little gasoline first and cover them with an oily rag. I guess there are such things as a stupid question.
Sweet Basil
Not a stupid questions at all. Some doughs just don’t do very well when made ahead. 🙂
Suzanne McClenahan
Sorry to ask a dumb question, but I don’t think I’ve seen “bread flour” in baking section before. Any help? I see cake flour and all purpose.
Thanks!
Suzanne
Sweet Basil
Hi Suzanne, Bread flour is in a smaller package normally, but it’s there! If you need to you can always use all purpose and sift it to keep it light. 🙂
Amanda B
These will be perfect with our Christmas dinner! I’m hoping to prep them a few days ahead of time and freeze them. (I have more freezer space than fridge space!) How long do you think they should sit out before baking? Seems 1-2 hours might not be enough time to recover from frozen and fully rise…
And I have another question about the egg. I noticed the “1/2 T white removed,” is that just to adjust the amount of egg, or is the white used later to brush the tops or something? Forgive me if I missed this in the instructions.
Another rising tip for the sake of general sharing… I like to use my dryer! I run it on full heat for about 5 minutes (empty), then slip my pan of bread in and close the door. Nice warm environment!
Sweet Basil
That’s a great tip! If they are frozen it could take 4-6 hours depending on how warm your house is, but the fridge should only be an hour or two. The egg white adjustment was to change the amount of egg, but you could always whisk that up and brush it on top or not!
Linda
I’d never made bread before and my first attempt at these turned out ridiculously perfect and amazing. Thanks for the recipe. Has anyone tried making it with spelt flour?
Sweet Basil
That is awesome!! I’m so happy to hear that!
Stacy
Oh my, these look wonderful, and if they tastes half as great, it will be sure winner.
Sweet Basil
Thanks so much!
Tamara
Thanks for an entertaining easy to follow recipe!
I made it once and brushed on melted butter on and then they sat for an hour and got soggy as we waited for the guests. So I made a second batch and instead of heavily brushing them with melted butter I took a solid stick of butter and just lightly brushed it over the tops of the rolls and they were delightful! Thanks and I hope your family had a great Thanksgiving! 🙂
Sweet Basil
Thanks Tamara,
We like to use a stick of butter as well. Not sure why it makes a difference but it does seem to!
Mark
Did you really get 30 rolls out of this recipe or did I miss something?
Sweet Basil
Just depends on how big you make them.
Dana
How big did you make them? Last recipe I rolled about 12 rolls that were about 1/2 the size of my fist.
Sweet Basil
Dana, that’s about how big I made them, however I let them rise quite a bit so the dough is bigger and I get more. I’ll adjust the amount just in case anyone has your same results just to be safe. 🙂
Chanel
Is it sweet potato or yam?
Sweet Basil
It’s a sweet potato
Valerie
These look so yummy! I’ve added them to my Thanksgiving Menu. Can you tell me if I have this right? If I were to make the dough the night before, would I let the dough rise, shape them, place them on a baking sheet and lightly cover with saran wrap and put them in the fridge? Then when I am ready to bake them the next day, I would take them out of fridge, let them rise on counter for 1-2 hrs and then bake them? Am I missing any steps? Thanks so much for your recipe and your help 🙂
Sweet Basil
That’s right!!
Lindsey @ Baking Bytes
Hi! These look amazing. I already read in the comments that I can skip the active wheat gluten so I will probably try it that way, but I am wondering how you prepped the sweet potato. Wrap it in foil and bake at 350 till it’s soft? And is that something that can be done ahead of time? Like have you tried baking several and then freezing them in 1-cup quantities to be thawed for use in these rolls.
Planning to buy a few sweet potatoes so I can try these rolls this weekend. =)
Sweet Basil
Hi Lindsey,
I just pricked it and baked it on the foil without actually wrapping them. You can do it a few days ahead of time, however I’ve never tried freezing them as sometimes too much texture and water is lost in freezing. 🙂
Sandy
Sweet Basil where do I buy wheat gluten?
Sweet Basil
Hi Sandy,
All of our stores here in Utah carry it in the baking section under brands like, Hodgson Mill, Bob’s Red Mill etc. Outside of Utah you’ll have to check around. Health food or more natural stores sell it or amazon.com.
Melissa
i made these but I didn’t get much of a rise before and after shaping them into balls. When I baked them they were small. Any suggestions?
Sweet Basil
Hi Melissa,
A few things could have happened so stick with me here,
Was your house at all chilly? Rolls love a warm home so I tend to heat the oven to 200 then leave it on for 15 minutes. Turn it off and open the door then put the rolls next to it on the counter.
Was your yeast good and did it proof well?
Did the yeast come in contact with salt directly?
Chanel
Are you meaning yam instead of sweet potato? The color of the rolls look more like yam color. Just wanted to make sure I buy the right kind!
Sweet Basil
Hi Chanel,
It’s an orange sweet potato. You can buy yams, orange sweet potatoes and white sweet potatoes at the store so it gets a little confusing but it’s definitely an orange sweet potato 🙂
Patty
looks wonderful. Would I be able to give these as a gift without cooking them? Could they be refrigerated after they rise? For how long? Thanks!
Sweet Basil
Hi Patty,
You could freeze the dough and give them frozen with instructions for letting them rise on the counter, shaping, rising again and baking. They can rise and then be shaped and refrigerated for a day if lightly wrapped in saran wrap
Averie @ Averie Cooks
I’ve made rolls with sweet potato and pumpkin before and I love the texture and flavor and yours seriously look like the softest & fluffiest rolls EVER!! Want.Wow. Pinned!
pola griesser
just made them… they are delicious!!! thanks a lot for sharing
Sweet Basil
Thank you so much for letting us know! Enjoy!
Ruqkayah
is there a way to make them without using yeast?
Sweet Basil
Unfortunately I don’t know a roll recipe without yeast
Chris
I am Celiac, but these looked so good I read the recipe and decided to use my gluten free bread flour and follow the directions you had with out the wheat gluten of course, and they turned out delicious. So soft, not crumbly like most other gf breads that are so course and no flavor. Love this idea of using sweet potatoes as they are my favorite. Thanx!!
Sweet Basil
That’s so awesome, Chris!!! Thank you so much for taking the time to comment!
Larissa Denton
Is the yeast like the little balls of dried yeast or is it Surebake…?
Sweet Basil
It’s like little, tiny balls. 🙂
Mary
I don’t have a stand mixer. Can you make these mixing by hand? If so can you give some directions?
Thanks! They look amazing!!
Tino Mussio
Have you tried them with whole wheat flour ?
Sweet Basil
We did half and half and that went well but we haven’t done 100% whole wheat
Kristi @ Inspiration Kitchen
These are fabulous! I think these are perfect for my Thanksgiving table! I just want to sink my teeth into them. Pinned!
Sweet Basil
Thanks, Kristi!
Anna | The Table
Oh my goodness. I’m definitely going to try these for Thanksgiving dinner with a pat of honey cinnamon butter. YUM!
Sweet Basil
I hope you do! We devoured them!
Jenna @ A Savory Feast
I’ve never heard of sweet potato rolls before, but these look incredible! Your pictures are making me so hungry right now.
Sweet Basil
I hadn’t either, but the experiment worked and now I am making them all the time!
Karen
Have you ever tried to make these as a loaf of bread in a bread machine?
Sweet Basil
Hi Karen,
I haven’t as we don’t have a bread machine, but I’d love to hear how it turns out!
Rosalie
Stumbled upon your blog today & boy was I happy that I did! Can’t wait to make these rolls, which would be a perfect pairing with my Zuppa Toscana Soup. Already browsing your recipe collection for future ideas. What better timing to bake these fluffy pillows of deliciousness now that Fall coming to an end and Winter is knocking our door?
Sweet Basil
Ohhhh, I need to make Zuppa Toscana too!
Nichole
These look great! Can they be made without the wheat gluten?
Sweet Basil
Hi Nichole, You definitely can skip the vital wheat gluten, there wont be much of a difference.
Nichole
Woohoo! 🙂
Heather
These sound so yummy! Have you ever tried making them with an egg replacer? DO you think it would work? Have an egg allergic child that I am sure would love them too.
Sweet Basil
Hi Heather,
I haven’t tried that. You’ll have to let me know if it works!
Jessica @ A Kitchen Addiction
Homemade rolls are the best!
Sweet Basil
There’s nothing better!
Emily
I’ve never tried these. They look so good!
Gaby
These rolls look so yummy!!!
Chelsea @ Gal on a Mission
Oh…my! Now these are my kind of rolls! Would be perfect for Thanksgiving or anytime! Can’t wait to try them soon. 🙂 Pinned them to try later.
Sweet Basil
THanks Chelsea!
Christina @ The Beautiful Balance
Oh, I am definitely pinning these to make this later this week with dinner!
Sweet Basil
You will LOVE them!
Taylor @ Food Faith Fitness
I haven’t made a ton of bread in my life, but these rolls? I “knead” to make them 😉
Had to copy you.
Sweet taters are one of my favorite things..so when you bake them for more carby goodness, well, HOLY YUM. Pinned!
Sweet Basil
haha! Oh, man we are hilarious!