Fluffy Sweet Potato Dinner Rolls

Sweet potato dinner rolls in a muffin pan.

5 from 3 votes

Fluffy 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!

Prep Time35

Total Time2 40

Course: Side Dish

Cuisine: American

Keyword: sweet potato dinner rolls

Servings: clover dinner rolls (16 traditional rolls)

Calories: 295kcal

Author: Tara Teaspoon

Ingredients

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.

Video

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