Soft and buttery pull-apart sweet potato dinner rolls.
Lightly sweet, fluffy, and tender, these rolls are perfect for a warm bowl of soup or a family feast.
This is probably the simplest of the sweet potato recipes I’m posting in this series. It has minimal ingredients, can easily be scaled up or down, and is the ideal use for leftover potatoes.
The best way to scale this recipe up or down is to divide it by three. One-third will make about 20 rolls or one loaf of bread. From there, you can multiply up to the desired amount. If increasing the recipe beyond the amount below, I suggest making multiple batches.
You can use boiled, roasted, or leftover sweet potatoes for this recipe. Keep in mind the moisture content will affect the final product. The potato mash should be firm when cold. If it is soupy, don’t use it, it will have too much moisture. If you are using leftovers that have been sweetened, reduce the amount or remove the sugar from the recipe. The final dough will be sticky and soft. It will clear the sides of the bowl but will not form a tight ball. If you feel the dough is too sticky, add a little more flour.
Sweet Potato Dinner Rolls
- 7 1/2 cups flour
- 1/2 cup brown sugar
- 3 tsp salt
- 1 cup milk warm 100-110 degrees
- 1 1/2 cup sweet potato mashed
- 1 1/2 tbsp instant yeast
- 6 eggs whisked 2 tbsp reserved
- 9 tbsp butter melted
- Whisk the eggs and set aside 2 tbsp for wash. Place the milk, sugar, butter, and yeast in the bowl of a mixer with a dough hook attachment. Mix until combined. Add the potato and the remaining eggs. Mix until smooth. Add the flour and mix for 8-10 minutes. The dough will be slightly sticky. Place the dough in an oiled bowl and cover for 1-1 1/2 hours or until doubled in size.
- Line a sheet pan with parchment and oil lightly. Turn the dough out onto a lightly oiled surface. Weigh the dough into 1 1/2 ounce pieces, shape into rolls, and place on the sheet pan 1/2 inch apart. Cover and allow to rise for 30 minutes. While the rolls are proofing, preheat the oven to 350 degrees. Brush the rolls with the reserved egg wash and bake for 25-30 minutes. Allow to cool, pull apart, and serve.