sweet potato yeast rolls

Pan rolls have always been a holiday staple at our house. I usually make 2 large pans to fill up my bread-loving crew. They are soft, buttery and similar to the restaurant versions we love. But in the fall, when the sweet potatoes have been harvested and the pantry is full, I start adding sweet potatoes to almost all of our breads- sweet potato tortillas, sweet potato biscuits, sweet potato pancakes- and of course sweet potato yeast rolls become our pan rolls of choice.

Sweet Potato Yeast Rolls

For these rolls you will need:

  • 4 T butter
  • 1 cup mashed sweet potato
  • 3/4 cup water
  • 2 T honey
  • 3 eggs
  • 1 T yeast
  • 4-5 cups flour
  • 1 tsp salt
  • optional spices: cinnamon, nutmeg, cardamom

sweet potato yeast rolls

Combine the water, honey, butter in a saucepan and warm until the butter is almost melted. If your sweet potato happens to be cold, throw it in there too. If it’s freshly cooked and mashed you can skip this part completely and let the hot potatoes warm the water and melt the butter. Place in a large mixing bowl and whisk until smooth. Add in your eggs and whisk until completely incorporated- and in case you are wondering- one of my eggs was a double yolker, which is why there are 4 yolks in the bowl instead of 3.

sweet potato yeast bread

Add 1 cup of flour and the yeast and stir. Switch to using your mixer’s dough hook and add in 2 more cups of flour and the salt. Now is also the time to add in the spices if you wish. If I am using them I usually only throw in a dash of each- no more than 1/4 tsp. Knead, adding flour as needed, until you have a smooth, elastic dough. Place in a lightly greased bowl and allow to rise in a warm place for 1 hour or until doubled.

rising sweet potato yeast rolls

Punch down the dough and divide it into about 20-24 equal pieces. Roll each into a ball and place in a greased 9×13 baking dish. Cover the pan and allow them to rise for another 30 minutes, or until the rolls are touching and very puffy. I usually set the pan on the stove where it gets the heat from the preheating oven.

sweet potato yeast rolls

Place in a preheated oven and cook at 350* for 25-30 minutes or until slightly browned on top. Brush the tops with melted butter and allow them to cool for at least 5-10 minutes before serving. Enjoy!

These rolls are great fresh and as leftovers. We like to use them as buns with leftover ham or turkey the day after Thanksgiving or Christmas, if we have any left that is….

5.0 from 1 reviews
Sweet Potato Yeast Rolls
Author: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 4 T butter
  • 1 cup mashed sweet potato
  • ¾ cup water
  • 2 T honey
  • 3 eggs
  • 1 T yeast
  • 4-5 cups flour
  • 1 tsp salt
  • optional spices: cinnamon, nutmeg, cardamom
Instructions
  1. Combine water, sweet potatoes, butter and honey in a saucepan. Warm until butter is almost melted.
  2. Transfer the mixture to a large mixing bowl. Add in eggs and whisk until smooth.
  3. Add 1 cup flour and yeast and beat well.
  4. Add 2 more cups of flour, salt and the optional spices.
  5. Knead using the dough hook, adding additional flour as needed, until you have a smooth and elastic dough.
  6. Place in a greased bowl and cover and allow to rise in a warm spot for 1hr or until doubled.
  7. Divide the dough into 20 equal balls
  8. Place in a greased 9x13 pan and allow them to rise, covered, for 30 min. or until the rolls are touching each other and very puffy.
  9. Bake at 350 for 25-30 minutes or until lightly browned.
  10. Brush tops with butter if you wish.

 

This post is part of the 7 Days of Homemade Thanksgiving Recipes Series! If you missed the previous days be sure to check out the fabulous appetizer and drink recipes! 

 

© 2013 – 2016, Sarah R Toney. All rights reserved.

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