There’s something incredibly comforting about homemade Sweet Potato Dinner Rolls. I’ve whipped up batch after batch, each time savoring their soft, fluffy goodness paired with warm spices. Through my many endeavors, I discovered the delightful harmony of sweet potatoes and aromatic rosemary butter. If you love baking, check out my Cinnamon Roll Monkey Bread — it’s another kitchen favorite!
About Sweet Potato Dinner Rolls
These rolls have quickly become a mainstay in my kitchen, especially during family dinners. Sweet potatoes provide a hint of sweetness, while the warm spices entice everyone to the table. I’ve tested this recipe in various settings, from cozy weeknights to festive gatherings, and each time the aroma of baking rolls has transformed my home into a welcoming haven.
- Quick prep time makes them easy for any weeknight.
- Budget-friendly, using staples from your pantry.
- Family favorite: comforting flavors everyone loves.
- Sweet potatoes are rich in vitamins and add a natural sweetness.
Key Ingredients & Their Roles
- Sweet Potato Puree: Moisture and natural sweetness. Frozen puree works well!
- All-Purpose Flour: Provides structure. Use bread flour for added chewiness.
- Yeast: Gives the rolls their lift. Ensure your yeast is active for best results.
- Fresh Rosemary: Adds an aromatic touch; try substituting with thyme for variety.
How to Make Sweet Potato Dinner Rolls
- In a large bowl, whisk together 1 cup of flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger. Enjoy the warm spices blending as you mix.
- Heat milk and butter in the microwave for 30-45 seconds until warm, but not hot. The butter should be soft but not melted entirely.
- Add the warm mixture into the dry ingredients with one egg and the sweet potato puree. Stir until just combined.
- Add 2 cups of flour and mix until a shaggy dough forms. If it’s still sticky, incorporate an additional 1/2 to 1 cup of flour until manageable.
- Knead the dough gently in the bowl until smooth. It’s perfectly fine if it remains slightly tacky; you want it to spring back when pressed.
- Allow the dough to rest, covered, for 10 minutes to relax the gluten.
- Shape and cut into 16 pieces, creating rolls by tucking the dough under itself to form a smooth surface.
- Arrange the rolls in a greased baking dish, cover, and let them rise for 30 minutes until puffy.
- Preheat your oven to 375°F (190°C). Brush the rolls with an egg wash before baking for a beautiful golden finish.
- Bake for 20-25 minutes until golden brown. The sound of them rising and baking is truly heavenly.
- Prepare rosemary butter by mixing melted butter with chopped rosemary; brush over warm rolls as they come out of the oven.
Pro Tips & Troubleshooting
- Throughout my testing, I found that letting the dough rest longer enhances the flavor. If time allows, let it rise a little more.
- A common mistake is adding too much flour at the start. Monitor the stickiness—your dough should feel tacky but be manageable.
- To switch up flavors, try adding herbs like thyme or even a sprinkle of cheese for a unique twist!
- Need more rolls? Easily double this recipe for larger gatherings without any hassle.
Storage & Make-Ahead Guide
Store your rolls in an airtight container in the fridge for up to 3 days, or freeze them for up to 3 months. To reheat, simply pop them in a 350°F (175°C) oven for about 10 minutes, and enjoy the warm aroma filling your kitchen again.
What to Serve With Sweet Potato Dinner Rolls
These rolls are delightful alongside a hearty Crockpot Chicken and Gravy or a fresh garden salad. Pairing them with my Garlic Soup brings out the warm flavors and textures beautifully.
Frequently Asked Questions
- What makes these rolls fluffy? The combination of sweet potato and proper kneading creates a light, airy texture.
- Can I use other flours? Yes, whole wheat flour can be used, but the rolls may be denser.
- Can I make the dough ahead of time? Absolutely! You can refrigerate the shaped rolls before baking.
- What if my dough doesn’t rise? Ensure your yeast is fresh and that you’re using warm, not hot, liquids.
- How should I store leftover rolls? Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Final Thoughts
It’s hard to beat the warmth of freshly baked Sweet Potato Dinner Rolls. Whether slathered in butter or used for dipping, I love enjoying these delights warm from the oven. I encourage you to give them a try and share your baking adventures!
More Recipes You’ll Love
- Rustic No-Knead Rosemary Garlic Bread – pairs perfectly with rosemary in the rolls
- Sweet Potato Pie Bars – a sweet variation using sweet potatoes
- Maple Pecan Roasted Sweet Potatoes – explores more flavors of sweet potatoes
Sweet Potato Dinner Rolls
Ingredients
Main Ingredients
- 3 1/2 cup all purpose flour
- 1 tbsp granulated sugar
- 1 packet Fleischmann’s® RapidRise® Instant Yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup milk
- 2 tbsp unsalted butter
- 2 large eggs divided
- 1 cup sweet potato puree
Topping
- 2 tbsp unsalted butter
- 2 tsp fresh rosemary finely chopped
- sea salt pinch
- cracked black pepper
Instructions
Dough Preparation
- In a large mixing bowl, whisk together 1 cup flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger.3 1/2 cup all purpose flour, 1 tbsp granulated sugar, 1 packet Fleischmann’s® RapidRise® Instant Yeast, 1 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger
- In a measuring glass, combine the milk and butter. Heat in the microwave for 30-45 seconds until warm.
- Pour into the dry ingredients with 1 egg and sweet potato puree. Stir to combine, adding flour as needed, and knead until smooth.
Baking
- Cover and let rest 10 minutes. Shape into 16 rolls, place in baking dish, and let them rise for 30 minutes.
- Bake at 375°F for 20-25 minutes until golden brown.
Finishing
- Brush with melted rosemary butter and sprinkle with salt and pepper while warm.