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Soft Sweet Potato Rolls with Cinnamon Butter Recipe

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4.3 from 87 reviews

  • Author: Amina
  • Total Time: 2 hours 45 minutes
  • Yield: 20 rolls
  • Diet: Vegetarian

Description

These soft sweet potato rolls are fluffy, flaky, and extra tall, making them a delicious side for any meal, especially holiday dinners. Made with mashed sweet potato, honey, and enriched with eggs and butter, these rolls have a tender crumb and a subtly sweet flavor. Finished with melted butter and flaky sea salt, they pair beautifully with cinnamon butter or any savory toppings. Perfect for both bread beginners and seasoned bakers looking to elevate their dinner table.

Ingredients

Sweet Potato

  • 1 medium sweet potato, about 250–290g, peeled and chopped (to yield 1 cup mashed)

Liquid Ingredients

  • 3/4 cup (180ml) whole milk, warmed to about 110°F (43°C)
  • 2 large eggs, at room temperature
  • 1/3 cup (113g) honey, divided
  • 5 Tablespoons (71g) unsalted butter, softened
  • optional: 2 Tablespoons (28g) melted butter for finishing

Dry Ingredients

  • 5 and 1/2 cups (715g) bread flour, spooned & leveled, plus more as needed
  • 1 and 3/4 teaspoons salt
  • 2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
  • optional: flaky sea salt for finishing

Instructions

  1. Prepare the sweet potato: Place the chopped sweet potato in a medium saucepan and cover with water. Bring to a boil over high heat and then reduce to medium-high, boiling until very soft, about 10–12 minutes. Drain and mash the sweet potato, allowing some small lumps. Measure out 1 cup (230g) of mashed sweet potato and set aside to cool slightly. Discard or save any extra.
  2. Proof the yeast: In the bowl of a stand mixer, whisk together the warmed milk, yeast, and 2 tablespoons of honey. Cover and let sit for 5 minutes until the mixture is foamy. If mixing by hand, use a large bowl and mix dough with a wooden spoon or silicone spatula.
  3. Make the dough: Add the remaining honey, eggs, softened butter, mashed sweet potato, salt, and 1 cup (125g) flour to the yeast mixture. Using a dough hook or paddle attachment, mix on low speed for 1 minute. Scrape down the bowl, then add the remaining flour. Mix on medium speed until the dough pulls away from the sides, about 3 minutes. If too wet, add flour 1 tablespoon at a time until it’s workable but still slightly sticky.
  4. Knead the dough: Continue kneading with the dough hook on low for 5 minutes, or knead by hand on a floured surface until soft and smooth. Sprinkle flour as needed to prevent sticking. The dough should pass the windowpane test, stretching thin without tearing, indicating it’s ready for rising.
  5. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in it, turning to coat in oil. Cover and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
  6. Grease baking pan: Grease a 9×13-inch baking pan to prepare for the rolls.
  7. Shape the rolls: Punch down the dough to release air. Divide it into 20 equal pieces (about 65–75g each). Shape each piece into a smooth ball and arrange them evenly in the prepared pan.
  8. 2nd Rise: Cover the shaped rolls and let rise until puffy, about 30 to 45 minutes.
  9. Preheat oven: Position the oven rack low and preheat oven to 350°F (177°C). Baking the rolls lower helps prevent over-browning on top.
  10. Bake the rolls: Bake for 25 minutes or until golden brown and an instant-read thermometer reads 190°F. Rotate the pan halfway through. Tent with foil if tops brown too quickly after 20 minutes.
  11. Finish and cool: Remove from oven, brush tops with melted butter, sprinkle flaky sea salt if using, and allow rolls to cool for 15 minutes to develop flavor.
  12. Storage: Store leftover rolls covered tightly at room temperature up to 3 days, or refrigerate up to 1 week.

Notes

  • Be sure not to use more than 1 cup of mashed sweet potato in the dough; extras can be discarded or eaten separately.
  • Use bread flour for best texture; all-purpose flour can be substituted but may affect rise and crumb.
  • Adding flour during mixing and kneading is variable depending on humidity and moisture in the sweet potato; dough should be soft and slightly sticky, not dry or stiff.
  • For beginners, kneading by hand with a wooden spoon or silicone spatula is preferred over hand mixers to avoid sticky dough complications.
  • Letting rolls cool fully enhances flavor and texture before serving.
  • Flaky sea salt on top adds a lovely finishing touch but is optional.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/soft-sweet-potato-rolls-with-cinnamon-butter-recipe/