This easy Sweet Potato dinner rolls recipe is made of mashed sweet potato with butter, flour, olive oil, eggs, and milk. Soft and fluffy sweet potato rolls that have the smoky flavour of bacon!
Sweet potato rolls are perfect to serve on any occasion or family gatherings. It’s one of the popular bread rolls on Thanksgiving and the holidays.
How to make Sweet Potato Dinner Rolls
Start by preparing the sweet potatoes. If you have leftover mashed sweet potatoes that contain butter you may use that instead and omit the butter from this recipe.
If using fresh potatoes, peel and cut the sweet potatoes into inch cubes. Boil for 10 to 15 minutes or until fork-tender then drain the water and transfer them to a medium-sized bowl. While still hot add the butter and mash it with a fork or potato masher. Set aside to cool down.
While the sweet potato is cooling, prepare the yeast mixture. You can use instant dry yeast. If using active dry yeast, add the active dry yeast and honey to the lukewarm water. Whisk until the yeast and honey are well blended. Set aside and wait until foamy for about 5 to 10 minutes.
Prepare the dough. In a stand mixer with the all-purpose flour, add salt, sugar, and milk. With the dough attachment mix to blend. Add the yeast mixture, milk, eggs, olive oil, and sweet potato mixture. Knead on medium-low speed in a stand mixer for 5 minutes then add the bacon bits if desired. Continue kneading for 3 more minutes or until the dough is smooth and elastic. Do a window pane test if the dough is ready to rise, by stretching the dough without tearing.
Lightly oil the bowl and the dough. Cover with a kitchen towel and let it rise for an hour in a warm place until it doubles in size.
Apply canola oil on your hands and punch the dough to deflate. Flour the clean flat surface and divide the dough into two. You can use a ruler as a guide to cut and divide the dough into 12 or you can just eyeball it. Weigh it for accurate measurement if you like.
How to roll the dough. Roll the dough with the sealed side down, cap the dough with your oiled hand, roll the dough and form it into a ball.
Proofing the dough. Place on the 9″x 13″ non-stick baking pan or grease the baking pan. Cover with the kitchen towel and let it rise for 30 minutes to an hour or until it doubles in size. It will rise quicker in a warmer place.
Bake the sweet potato rolls. Bake in a preheated oven at 350°F for about 20 to 22 minutes on a lower rack until golden brown.
Brush the dinner rolls with the optional glaze. Serve it warm with butter.
Juicy Slow Cooker Turkey Breast
Air fryer Whole Chicken BarbecueBarbecue
To make ahead (overnight dough): Refrigerate the dough after kneading for up to 24 hours in a sealed container to retain moisture. Then the next day transfer it into a greased bowl and drizzle with some olive oil. Bring it to room temperature and let it rise in a warm place until it doubles in size. Divide and shape the dough into bread rolls and let it rise until it doubles in size. Bake and serve.
More Bread Rolls Recipes
Sweet Potato dinner rolls with bacon bits
Watch How to Make It
Equipment
- baking pan
Ingredients
For the yeast
- 1 tbsp active dry yeast
- ½ cup lukewarm water 110°F
- 1 ½ tsp honey
For the dough
- 4 ¾ cups all-purpose flour or bread flour
- ⅓ cup sugar
- 1 cup sweet potatoes medium-size, mashed
- ¼ cup olive oil or vegetable oil
- ¼ cup evaporated milk
- ¼ cup unsalted butter melted or melt while mashing hot boiled sweet potatoes
- 2 large eggs at room temperature
- 2 tbsp crispy bacon Optional add-ins, finely chopped 3 strips of bacon or more
- 1 teaspoon salt
Optional glaze after baking:
- 2 tbsp butter
- 1 tbsp honey
Instructions
Prepare the sweet potato
- Peel and cut the sweet potatoes into inch cubes. Boil for 10 to 15 minutes or until fork-tender. Drain and transfer in a medium-sized bowl. While still hot add the butter and mash it with a fork or potato masher. Set aside to cool down.
Prepare the yeast mixture
- Add the active dry yeast and honey to the lukewarm water. Whisk until the yeast and honey are well blended. Set aside and wait until foamy for about 5 to 10 minutes.
Prepare the dough
- In a stand mixer with the all-purpose flour, add salt, sugar, and milk. With the dough attachment mix to blend. Add the yeast mixture, milk, eggs, olive oil, and sweet potato mixture. Knead on medium-low speed in a stand mixer for 5 minutes then add the bacon bits. Continue kneading for 3 more minutes.
- Lightly oil the bowl and the dough. Cover with a kitchen towel and let it rise for an hour in a warm place until it doubles in size.
- Apply canola oil on your hands and punch the dough to deflate. Flour the clean flat surface and divide the dough into two. You can use a ruler as a guide to cut and divide the dough into 12 or you can just eyeball it. Roll the dough with the sealed side down, cap the dough with your oiled hand, roll the dough and form it into a ball. Place on the 9"x 13" non-stick baking pan or grease the baking pan. Cover with the kitchen towel and let it rise for 30 minutes to an hour or until it doubles in size. It will rise quicker in a warmer place.
- Bake in a preheated oven at 350°F for about 20 to 22 minutes to a lower rack until golden brown. Brush the dinner rolls with the optional glaze. Serve it warm with butter.
