Sweet Potato Dinner Rolls are light and fluffy and filled with sweet potato color and flavor. They’re the perfect addition to any Fall or holiday menu!
Baking bread is very rewarding. The whole process of kneading, watching the dough rise, and then savoring the wonderful aroma as the bread bakes in the oven is just as satisfying as biting into the bread itself.
With Fall approaching soon, what better recipe to share than my favorite sweet potato dinner rolls? They’re a delicious spin on our ube pandesal recipe, combining the earthy sweetness of sweet potatoes with the soft, pillowy texture of bread rolls. A delightful blend of nutrition and taste, they make a standout addition to any casual dinner or holiday feast.
Ingredient notes:
- Sweet potatoes– add a burst of color and natural sweetness. You can use canned ones (make sure they are packed in water, not syrup) or fresh ones.
- All-purpose flour– has a moderate amount of protein for structure while providing a softer and more tender crumb.
- Active Dry Yeast– a leavening agent that helps the bread rise. You can substitute instant yeast, which doesn’t require proofing and can be added straight to the dry ingredients.
- Eggs- help bind the dough and lighten the texture, while also adding color and richness.
- Butter– tenderizes the crumb and imparts a buttery taste and aroma. The recipe uses unsalted butter.
- Sugar- enhances the natural sweetness of the sweet potatoes, helps with browning, and provides food for the yeast. Use brown sugar for a deeper flavor with a hint of molasses.
- Salt– balances the flavors.
Step-by-step instructions
These sweet potato bread rolls are simple to make, and most of the time involved is waiting for them to rise. Follow the steps and tips below, and you’ll be on your way to the best dinner rolls ever.
Prepare the sweet potatoes
- Place a medium sweet potato in a saucepan with enough water to cover, and cook over medium heat until it is tender enough to be pierced with a fork. Drain and allow to cool to touch.
- Peel the potato and mash with a fork or potato masher until smooth. Measure ½ cup using a liquid measuring cup.
make the dough
- Check the temperature of the water used to proof the yeast, ensuring it’s within the 105-115°F range. Very hot liquids can kill the yeast.
- To make the dough, stir together yeast, white sugar, and warm water in a large mixing bowl. Let it stand for 5 minutes or until it becomes foamy.
- Add brown sugar, mashed sweet potatoes, softened butter, eggs, and salt to the bowl. Stir the ingredients together using a wooden spoon to incorporate them.
- Add 3 cups of flour and stir the dough until the dry ingredients are moistened.
knead the dough
- Stir the mixture until a soft, sticky dough forms and gathers at the center of the bowl, sprinkling in some reserved flour as needed to help manage the stickiness.
- Generously flour a working surface and your hands. Turn the dough over and knead it until it is smooth. Add more flour as needed to
prevent the dough from sticking to your hands and the working surface. - Once the dough is manageable, stop adding the flour. Continue to knead just until the dough is smooth but still slightly sticky.
- Shape the dough into a ball and place it in a bowl coated with oil. Cover and let the dough rise for about an hour, until it has doubled in size.
Windowpane Test
To test if the dough has been kneaded enough, take a small portion of dough and, using your fingers, stretch it out into a little square. A translucent film should form in the center before it tears.
proof the rolls
- Once the dough has risen, punch it down and divide it into 16 to 20 portions. Shape each piece into a smooth ball and place on a greased 9×13 baking sheet.
- Cover the rolls loosely with plastic wrap or a clean kitchen towel and let them rise for 40 to 60 minutes, or until they are puffy and have doubled in size.
Bake the Rolls
- Preheat the oven to ensure even baking.
- Bake the rolls for 12 to 16 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly before serving.
Serving suggestions
Storage Instructions
These homemade sweet potato dinner rolls are amazing when hot and fresh from the oven, but they stay soft and fluffy for days.
- Allow them to cool completely and wrap individually in foil. Transfer to a resealable bag and refrigerate for up to 3 days or freeze for more extended storage.
- Reheat in a 350°F oven for 10 to 15 minutes to refresh!
I hope you give the recipe a try, as these bread rolls are heavenly! For traditional Filipino bread, nothing beats our classic pandesal!
Looking for an easy bread recipe? These fluffy, sweet potato dinner rolls are homemade, delicious, and perfect to accompany any meal.
Course: Baked Goods
Pieces
Ingredients
- 2 ¼ teaspoon active dry yeast
- ½ cup warm water
- 1 tablespoon white granulated sugar
- 3 tablespoons brown sugar
- ½ cup mashed sweet potatoes
- 3 tablespoons butter softened
- 2 eggs slightly beaten
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
Instructions
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In a large bowl, combine yeast, white sugar, and warm water. Stir together and let stand for 5 minutes or until foamy.
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Add brown sugar, mashed sweet potatoes, softened butter, eggs, and salt to the bowl. Stir using a wooden spoon to incorporate the ingredients.
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Add 3 cups of the flour and stir the dough until flour is moistened.
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Stir the mixture until a soft, sticky dough forms and gathers at the center of the bowl, sprinkling in the remaining ½ cup flour as needed to help manage the stickiness.
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Generously flour a working surface as well as your hands. Turn the dough over and knead it until it is smooth. Add more flour as needed to prevent the dough from sticking to hands and to the working surface.
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Once the dough is manageable, stop adding the flour. Continue to knead just until the dough is smooth but still slightly sticky.
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Shape the dough into a ball and place in an oiled bowl. Cover and let rise for about an hour, until doubled in size.
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Once the dough has risen, punch it down and divide into 16-20 portions.
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Shape each piece into a smooth ball and place on a greased 9×13 baking sheet. Cover the rolls loosely with plastic or a clean kitchen towel.
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Preheat oven to 375 F.
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Let rise for 40 to 60 minutes or until puffy and have doubled in size.
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Bake in the oven for about 12 to 16 minutes or until the tops are golden.
Notes
To test if the dough has been kneaded enough, take a small portion of dough and, using your fingers, stretch it out into a little square. A translucent film should form in the center before it tears.
Video
Nutrition Information
Calories: 146kcal, Carbohydrates: 25g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 26mg, Sodium: 176mg, Potassium: 69mg, Fiber: 1g, Sugar: 3g, Vitamin A: 685IU, Vitamin C: 0.1mg, Calcium: 11mg, Iron: 1.4mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”