Sweet Potato Dinner Rolls

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!

⏱ Prep: 0 min ⏱ Cook: 400 min Hard

12 persons — adjust:

1 2 3 4 5 6 7 8 9 10 11 12

Ingredients

6 2 ¼ teaspoon active dry yeast
0 ½ cup warm water
3 tablespoon 1 tablespoon white granulated sugar
9 tablespoon 3 tablespoons brown sugar
0 ½ cup mashed sweet potatoes
9 tablespoon 3 tablespoons butter softened
6 2 eggs slightly beaten
3 teaspoon 1 teaspoon salt
9 3 ½ cups all-purpose flour
0 Baking pan
0 In a large bowl, combine yeast, white sugar, and warm water. Stir together and let stand for 5 minutes or until foamy.
0 Add brown sugar, mashed sweet potatoes, softened butter, eggs, and salt to the bowl. Stir using a wooden spoon to incorporate the ingredients.

Instructions

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.
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.
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 toprevent 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.
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 9x13 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.