Thanksgiving Feast: Homemade Sweet Potato Rolls Recipe

Elevate your Thanksgiving table with these homemade sweet potato rolls, blending
warmth and sweetness into every bite. Check it out!

Servings: 12 rolls

Author:

Prep Time
2 hours

Cook Time
25 minutes

Total Time
2 hours, 25 minutes

Course:

Bread

Cuisine:

American

Keywords:

dinner rolls sweet potato recipe Baking bread Homemade rolls Sweet potato bread

Instructions

1 Start by roasting the sweet potatoes. Preheat your oven to 400°F (200°C). Pierce
the sweet potatoes with a fork and place them on a baking sheet. Roast for about
45-50 minutes, or until a knife can easily slide through the flesh. Let them
cool, then peel and mash until smooth. I've found that roasting, rather than
boiling, deepens their natural sweetness and prevents excess moisture, which
could affect the dough's consistency.
2 In a large bowl, combine the warm milk, melted butter, sugar, and yeast. Stir
gently and let it sit for about 5-10 minutes, until the mixture becomes frothy.
This is proofing the yeast, and it's crucial for the rise of your rolls. In my
early attempts, I rushed this step and ended up with flat rolls, so patience
here is key.
3 Add 1 cup of mashed sweet potato and the egg to the yeast mixture and mix well.
Gradually add 3 cups of flour and salt, stirring until a sticky dough forms. If
the dough is too wet, add more flour, 1 tablespoon at a time, until it comes
together. I've learned that the dough should be tacky but not overly sticky,
which is the secret to light and airy rolls.
4 Turn the dough out onto a floured surface and knead for about 8-10 minutes,
until it's smooth and elastic. This kneading process is therapeutic, but also
essential for developing the gluten, which gives the rolls their structure. In
my first few tries, I under-kneaded, resulting in rolls that lacked volume.
5 Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a
warm place for about 1 hour, or until doubled in size. I've found that a
slightly warmed oven (turned off after preheating for a minute) provides the
perfect environment for this first rise.
6 Once the dough has risen, punch it down to release the air. Divide the dough
into 12 equal pieces and shape each into a ball. Place them in a greased
9x13-inch baking dish. Cover and let them rise again for about 30 minutes, until
puffy. This second rise is just as important as the first; it ensures that the
rolls bake up tall and fluffy.
7 Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until
they're golden brown on top. If you tap them, they should sound hollow. I once
left them in a tad too long, and the bottoms darkened more than I liked. Keep an
eye on them as ovens can vary.
8 Optional: For a sweet, shiny finish, brush the tops of the rolls with a little
honey as soon as they come out of the oven. This step, suggested by a baker
friend, adds a lovely sheen and a touch of sweetness that complements the sweet
potato flavor beautifully.

Thanksgiving Feast: Homemade Sweet Potato Rolls Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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