The Best Sweet Potato Dinner Rolls

These really are the Best Sweet Potato Dinner rolls you will ever make. So fluffy, so flavorful, and with a subtle hint of sweet potato richness in the background.

Author: Lauren McDuffie
Yield: Makes 12 Dinner Rolls 1x

Ingredients

Scale

1 medium to large sweet potato

1 cup buttermilk

4 TBSP unsalted butter, melted

2 large eggs, beaten

2 TBSP maple syrup

2 1/4 tsp instant yeast (one packet)

2 teaspoons salt

4 3/4 cups all-purpose flour

For topping: 1 large egg + crunchy sea salt, for sprinkling.

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Instructions

Prick the sweet potato all over with a fork, creating openings for the steam to escape. Microwave the potato for at least 4 minutes, or until very tender; a knife/fork should cut through easily. Cut the potato in half, lengthwise, and use a spoon to scoop out all of the flesh. Put the sweet potato flesh into a food processor or blender and process until smooth.
Alternatively, you could mash with a fork or potato masher until no lumps remain.
In the bowl of a stand mixer fitted with the hook attachment, combine the buttermilk, melted butter, eggs, maple syrup, yeast, and mashed sweet potato. Add the salt and 2 cups of the flour; mix on low to med-low until a shaggy dough has formed.
Gradually add in the remaining flour and mix (on med-low to medium speed now) until a ball of dough has formed. Keep kneading for about 4 to 5 minutes, until the ball has smoothed out and is well mixed. It should be elastic and should bounce back some when pressed. If it’s too sticky to handle, you can add 1 tablespoon of additional flour at a time, kneading in between each addition, until the dough is smooth and tacky.
Coat a large mixing bowl with olive oil or non-stick spray and place the dough inside. Cover with a kitchen towel or some plastic wrap and allow the dough to rise for about an hour or until poofy and close to doubled in size.
To bake the rolls: Spray or grease a 9-by-13-inch baking pan. Punch the dough down in the bowl, deflating it some. Using a knife, divide it into 12 equal portions and roll each into a ball. Place them in the dish. Mix the remaining egg together with 1 tablespoon water and brush a little of this egg wash over the tops of the rolls (you probably won’t use it all). Sprinkle with some sea salt. Cover again with a kitchen towel or some plastic wrap and allow the rolls to rise for 20 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Bake until golden brown on top and cooked through in the centers; about 20 to 22 minutes. If you need to, you can lay a sheet of foil over the rolls to prevent excess browning at any time. Serve warm.

Notes

If you need to, you can lay a sheet of foil over the rolls to prevent excess browning at any time.

Keywords: The Best Sweet Potato Dinner Rolls

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