Sweet Potato Dinner Rolls

These brioche-style Sweet Potato Dinner Rolls are so soft and fluffy. With our recipe you can have bakery-quality rolls ready to serve at your holiday table with little effort. Plus, they are great to prep in advance!

Every year as I prepare for the holidays I battle the age-old dilemma: do I stick to the classics or try something new? I can play it safe with these Super Soft Classic Dinner Rolls, they're a failproof crowd-pleaser, or go for something a little different and equally delicious like these sweet potato bread rolls.

As a professional recipe developer I knew bread with sweet potato or pumpkin puree in it can often be heavy and dense. I wanted a light, melt-in-your-mouth roll so I opted for a brioche style bread that has a higher percentage of eggs and butter to match the richness of the sweet potato.

Trying something new can feel a little risky, but this recipe does not disappoint. It's easy to follow and packed with pro tips for making them at home.

Why you'll love this recipe

So, whether you’re making rolls for a holiday meal or an everyday supper, these homemade sweet potato dinner rolls have been touted as the perfect fall dinner roll!

They're totally divine, let me tell you why:

• Amazing texture: These sweet potato rolls are soft, pillowy, and lightly sweet. The rolls bake up so tender on the inside.
• Rich and buttery: For extra richness, the buttery brioche-style dough is enriched with mashed sweet potatoes and eggs. The added sweet potato purée gives the dough subtle fall flavor that is irresistible.
• Deep golden-brown top: When brushed with an egg wash before baking, brioche-style dough develops a beautiful glossy, lacquered top. It's gorgeous!
• Bakery-style rolls: On top of all that fantastic texture and flavor, these rolls can be shaped into festive cloverleaf rolls, just like you get from the bakery.

If you're looking for a sweeter recipe, try these Pull-Apart Orange Rolls or Super Soft Cinnamon Rolls!

Ingredients

As you gather your ingredients, check out these tips to help you make the most flavorful fall dinner rolls. See recipe card for quantities.

• Sweet potato purée: You'll need one or two sweet potatoes to make enough purée for this recipe. If you're new to making purée, check the recipe card notes for directions. The purée can be made in advance and should be room temperature or just warm when added to the dough.
• Scalded milk: You can use any percent of milk you have on hand, although higher percentages will add to the richness of the rolls. Scalding the milk helps to create a more tender dough. Check the recipe card notes if you need specific directions for how to scald milk.
• Large eggs: It's best to use room temperature eggs for the dough. You'll also need one egg for the egg wash; it can be chilled or room temperature.
• Brown sugar: Adds warmth and moisture to the dough. You can use light or dark brown sugar.
• Instant yeast: Yeast is sold in individual packets or larger pouches. One individual packet contains 2 ¼ teaspoons of yeast if you need to measure it yourself.
• Fine salt: Fine salt distributes better in baked goods than kosher salt does.
• Bread flour: Has a higher percent of protein which allows the dough to rise more and keep an airy texture after baking. All-purpose flour can be used in a pinch.
• Butter: Bring your salted butter to room temperature before getting started. It'll need about 30 minutes to soften.
• Cooking spray: To help the rolls release after baking.
• Water: For the egg wash

How to make sweet potato dinner rolls dough

Making homemade rolls might feel intimidating, but it's easier than you think. Follow these step-by-step photos and instructions to guide you every step of the way. See recipe card for comprehensive directions.

1. Step 1: In the bowl of a mixer combine all the ingredients except flour and butter.

2. Step 2: Whisk everything together to combine the wet ingredients evenly.

3. Step 3: Add the flour a little at a time and mix it into the wet ingredients.

4. Step 4: Mix almost all of the flour into the mixture by hand, then place on the mixer with the dough hook attachment.

5. Step 5: While the dough kneads in the mixer add the remaining flour. Let it knead and mix until the gluten forms and it is sticky and stretchy.

6. Step 6: Add the butter a few tablespoons at a time while the mixer is going.

7. Step 7: After the butter is incorporated scrape the dough into a greased bowl to proof.

8. Step 8: Form the dough into a smooth ball and cover with plastic wrap or a towel to proof or rise.

Shaping and baking the rolls

After the dough has proofed you'll shape it into individual rolls. You can forgo the clover style and just make round dinner rolls if you'd like.

1. Step 1: When the dough is proofed it will be double in size and your finger will leave an indent when pressed into the dough.

2. Step 2: Portion dough into equal pieces using a kitchen scale for the most accurate measurments.

3. Step 3: Cut each portion into three pieces to make a clover shaped roll.

4. Step 4: Roll each piece into a tightly formed round roll and place together in a clover shape.

5. Step 5: Place the three rounds in the cups of a greased cupcake tin.

6. Step 6: After they have proofed in the pan, gently brush with egg wash and bake in the pre-heated oven.

Make standard shaped rolls

Hint: I love making cloverleaf rolls that bake in a muffin tin for a festive presentation, but you can also bake these together in a pan for classic round dinner rolls. The timing is different for traditional rolls, so check the recipe card notes for specific instructions.

What to serve with sweet potato rolls

I love to serve these fluffy rolls around the holidays. They go well with main dish meats and all the traditional sides. They are also great the next day used for sandwiches; my favorite combo being a few slices of turkey and cranberry sauce, or ham and butter or mustard!

Storage and Make Ahead

How to Store Sweet Potato Rolls
Once baked and cooled completely, store the rolls in an airtight container or resealable plastic bag at room temperature for up to 3 days. The rich, buttery dough stays tender, but after that the texture starts to dry out.

To refresh them, wrap in foil and warm in a 300°F oven for about 10 minutes before serving.

Freezing Brioche-Style Rolls
These rolls freeze beautifully: cool them fully, then wrap tightly in plastic wrap and foil before freezing for up to 3 months. To serve, thaw overnight at room temperature and warm in the oven just until soft.

Make-Ahead Tips
Because brioche dough benefits from a slow, cold rise, you can make the dough up to a day ahead. After kneading, cover the bowl and refrigerate overnight for the first rise. The next day, shape, proof, and bake your rolls when you’re ready.

If you prefer to freeze unbaked dough, shape the rolls, freeze them on a parchment-lined baking sheet until firm, then transfer to a freezer bag. Let thaw and rise in a greased pan before baking as directed.

FAQ

More homemade bread recipes

No classy meal is complete without a side of fresh bread. Try one of these recipes for your next gathering:

📖 Full Recipe

Fluffy Sweet Potato Dinner Rolls

Tara Teaspoon

These brioche-style Sweet Potato Dinner Rolls are so soft and fluffy. With our recipe you can have bakery-quality rolls ready to serve at your holiday table with little effort. Plus, they are great to prep in advance!

5 from 1 vote

Print Recipe Pin Recipe

Work Time 35 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Side Dish

Servings 18 clover dinner rolls (16 traditional rolls)

Cook ModePrevent your screen from going dark

Ingredients

  

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Rolls

• 1 cup (240g) sweet potato purée* (room temperature or just warm)
• ¾ cup scalded milk**
• 2 large eggs (room temperature)
• 3 tablespoons brown sugar
• 1 packet (2 ¼ teaspoons) instant yeast
• 1 ½ teaspoons fine salt
• 4 ¾ cups (600g) bread flour (plus more as needed)
• 6 tablespoons salted butter (room temperature)
• Cooking spray

Egg Wash

• 1 large egg
• 2 tablespoons water

Instructions

 

• In the bowl of a stand mixer combine the sweet potato purée, milk, eggs, brown sugar, and yeast. Whisk together with a dough whisk or wooden spoon. Add the salt and half the flour, stirring until a shaggy dough forms.
• Fit the mixer with the dough hook with the bowl. With the mixer on medium-low speed, add the remaining flour a little at a time until incorporated. Continue mixing and kneading for about 2 minutes to begin developing gluten.
• With the mixer running, add the softened butter one tablespoon at a time, allowing each piece to incorporate before adding the next. Stop and scrape down the sides of the bowl as needed. Knead the dough on medium-low to medium speed for 5 minutes, making sure the mixer stays stable on the countertop.
• After 5 minutes the dough should look smoother and begin to stretch into webs. If it feels overly sticky, add 1 to 2 tablespoons of flour on low speed. Scrape off the dough hook and transfer the dough to a large greased bowl. Shape the dough into a ball by pulling the edges into the center, then turning it over so the smooth side rests on top and the seam at the bottom of the bowl.
• Cover bowl and let the dough proof and rise in a warm, but not hot, spot until just doubled in size and a gentle finger poke does not bounce back, about 45 minutes.
• The dough will weigh about 1,275 grams to 1,280 grams. On a clean work surface, divide the dough into 18 equal pieces (70 grams to 71 grams each).
• Heat oven to 375ºF.
• For cloverleaf shaped rolls (see Notes for traditional rolls***) divide each ball into 3 equal pieces. Roll each into a small, tight ball (like a mini roll). Place the 3 balls together in one greased muffin cup. Repeat with all 18 portions; you will need two 12-cup muffin tins.
• Cover pans and let proof and rise until just doubled in size, 18 to 20 minutes.
• For the egg wash whisk together the egg and water until smooth. Gently brush the proofed rolls with egg wash. Bake until the rolls are deep golden brown on top and reach an internal temperature of 190º to 200ºF, about 15 minutes.
• Cool in pans 5 to 10 minutes then gently remove the rolls to a cooling rack. Serve warm or at room temperature.

Notes

*Sweet potato purée: Prick 1 large or 2 medium sweet potatoes all over with a fork. Place on a foil-lined baking sheet and bake at 350ºF until soft, about 45 minutes. Alternatively, cook in the microwave for 10 to 12 minutes until tender. Let cool, then peel and discard the skins. Mash until smooth. Use right away or store in the refrigerator for up to 5 days. You can also substitute leftover mashed sweet potatoes; keep in mind they may be slightly sweeter or richer from butter, but they will work well.

**Scalded milk: Scalding means heating milk to just below a boil, around 180ºF. You can do this on the stove or in the microwave, just heat until steaming, but not boiling. Scalding denatures proteins in the milk, which helps create a softer, more tender dough. Allow the milk to cool until it’s warm to the touch (about 110ºF) before adding it to the dough. If it’s too hot, it will kill the yeast. It’s fine if it cools closer to room temperature before you use it, so don’t worry if it sits for a bit.

***Traditional dinner roll variation: For classic round rolls, divide the dough into 16 equal pieces (about 80 grams each). Grease a 9-by-13-inch baking dish (or pan with sides) with cooking spray. Roll each piece into a tight ball and place them in the pan in four rows of four. Cover and let proof until almost doubled in size, 40 to 45 minutes (a finger poke should not bounce back). Meanwhile, heat the oven to 375ºF. Brush with egg wash as directed above and bake until deep golden brown on top and cooked through, about 15 minutes (the internal temperature should register 190º to 200ºF). Let cool in the pan as directed.

Nutrition Per Serving

Calories: 295kcalCarbohydrates: 51gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 245mgPotassium: 155mgFiber: 2gSugar: 4gVitamin A: 2700IUVitamin C: 3mgCalcium: 34mgIron: 1mg

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Tara Teaspoon

I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

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