Light and fluffy Sweet Potato Rolls perfect for a warm fall dinner or Thanksgiving side dish, served with cinnamon honey butter!
I can’t believe it’s already the end of October! Thanksgiving is just around the corner and I’m excited to share some delicious new recipes this year.
When it comes to rolls, I really only have 2 other all-time favorite recipes. Recipes that I’ve made millions of times and are family favorites. They include my mom’s famous Feather Light Rolls and these amazing Homemade Orange Rolls.
These sweet potatoes rolls were lightly adapted from the feather light rolls to include pureed sweet potatoes. They are amazing served fresh and warm, but they also freeze wonderfully! Serve them with this simple homemade Cinnamon Honey Butter and you’ll be in heaven!
- 1 Tbsp active dry yeast
- 6 Tbsp packed light brown sugar
- 1/2 cup + 1 Tbsp warm water, divided
- 1 1/4 tsp salt
- 1 large egg
- 1 large egg yolk
- 1 cup pureed sweet potatoes*
- 1/2 cup unsalted butter, softened, divided, plus more for topping
- 4 cups all-purpose flour, or more as needed
- Serve with Cinnamon Honey Butter
- Measure 1/4 cup of warm water in a liquid measuring cup. Add 1/2 tsp brown sugar and the yeast and stir gently. Let rest for 5-10 minutes until foamy.
- In the bowl of a stand mixer add the yeast mixture, remaining warm water (1/4 cup + 1 Tbsp), remaining brown sugar, salt, egg, egg yolk, pureed sweet potatoes and 1/4 cup of butter. Mix for 30 seconds to combine. Add 2 cups of the flour and mix well. With the mixer on low speed, slowly add 1 1/2 cups more flour. Knead for about 5-7 minutes--adding additional small spoonfuls of flour as needed until the dough gently pulls away from the sides of the bowl but is still slightly sticky when touched. Depending on your altitude, humidity and elevation you may not need the full amount of flour called for, or you may need a little more. I always err on the side of less flour, as you can add more when you roll out the dough, etc.
- Transfer dough to a large, well greased bowl and cover with plastic wrap. Allow to rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
- Once the dough has risen, punch it down and divide it into two equal portions. Roll each portion onto a greased or floured surface into a large rectangle about 11X14-inches. Spread 2 tablespoons of softened butter over the dough. Use a pizza cutter to cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lined or lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
- Cover rolls with plastic wrap and allow to rise until doubled in volume, about 45 minutes - 1 hour. Preheat oven to 375 degrees during last 20 minutes of rising.
- Uncover rolls and bake for 12 - 14 minutes, until golden brown and cooked through. Serve with cinnamon honey butter.
*Options for the pureed sweet potatoes:
You can cook your own sweet potato (about 1 large) until very tender, and then mash it or beat it with electric mixers until slightly smooth and then measure 1 cup.
You could use a 29 oz can of canned sweet potatoes. Drain the liquid and poor the sweet potatoes into a bowl. Use an electric mixer to mash until smooth. Measure out 1 cup.
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