I love a dinner roll… and some could argue that they’re the most important piece of a Holiday meal because not only are they delicious, but they can also be used as a utensil to eat with. These homemade sweet potato dinner rolls are INSANELY soft, fluffy, and buttery with a beautiful golden color. Made with mashed sweet potatoes and finished with salted butter, a sprinkle of sugar, and flaky sea salt, they're the perfect addition to your holiday dinner table! YOU’RE GOING TO LOVE!!!!!
About These Salted Sweet Potato Dinner Rolls
These Salted Sweet Potato Dinner Rolls are a delicious twist on classic homemade dinner rolls. Mashed sweet potatoes add natural sweetness, moisture, and a beautiful golden color, while bread flour helps create a soft, fluffy, pull-apart texture. Each roll is brushed with melted salted butter and finished with a sprinkle of flaky sea salt for the perfect sweet-and-salty combination. They're especially delicious served warm and make a wonderful addition to Thanksgiving or Christmas dinner.
Why You'll Love These Sweet Potato Rolls
Soft and Fluffy: These rolls have a tender, pillowy interior that's perfect for pulling apart.
Naturally Sweet: Mashed sweet potatoes add subtle sweetness and moisture.
Sweet and Salty: Melted salted butter and flaky sea salt.
Perfect for Holidays: A delicious alternative to traditional Thanksgiving or Christmas dinner rolls.
Easy to Share: This recipe makes 24 homemade pull-apart dinner rolls, perfect for feeding a crowd.
Ingredients You'll Need
Bread flour
Sweet potato
Whole milk
Salted butter
Eggs
Granulated sugar
Instant yeast
Kosher salt
Flaky sea salt
How to Make Sweet Potato Dinner Rolls
Start by microwaving or baking a sweet potato until tender, then remove the skin and mash until smooth. Combine the bread flour, sugar, yeast, and salt in a stand mixer, then add the mashed sweet potato, warm milk, and eggs. Mix until a dough forms, gradually incorporate the softened butter, and knead until smooth and elastic. Allow the dough to rise until doubled, then divide into 24 equal portions and arrange in a greased 9×13-inch metal baking pan. Let the rolls rise again until puffy, then bake at 350°F for approximately 25–30 minutes. Immediately brush with melted salted butter and flaky sea salt.
Tips for Success
Weigh Your Ingredients: For the most consistent results, use a kitchen scale, especially when measuring the bread flour and mashed sweet potato.
Cook the Sweet Potato Until Tender: The potato should mash easily without any lumps. Microwaving is a quick and convenient method.
Use Room Temperature Ingredients: Allow the eggs, mashed sweet potato, and butter to come to room temperature before mixing.
Knead Until Elastic: The dough should become smooth and stretchy, although some stickiness (maybe more than some) is normal.
Don't Rush the Rise: Allow the dough to approximately double during the first rise and become noticeably puffy during the second.
Use a Metal Baking Pan: A light-colored metal pan promotes even baking and golden bottoms.
Finish While Warm: Brush the rolls with melted butter immediately after baking so the flaky sea salt adhere to the tops.
Frequently Asked Questions
Why is my sweet potato roll dough so sticky?
Sweet potatoes add moisture to the dough, making it naturally soft and very sticky. This is completely normal! The dough becomes easier to handle after the first rise, although it may still stick to your fingers when shaping. Avoid adding excess flour, as this can make the finished rolls less fluffy.
Can I make sweet potato dinner rolls ahead of time?
Yes! You can make the dough and refrigerate overnight. Then proceed to step 4. The dough will take longer to puff up as they come to room temperature.
Can I use all-purpose flour instead of bread flour?
Yes, although bread flour is recommended for the best structure and fluffy, pull-apart texture. All-purpose flour may produce a slightly different texture and dough consistency.
Can I use canned sweet potato puree?
You can try plain, unsweetened sweet potato puree, but the moisture content may differ from freshly cooked sweet potatoes. For the most consistent results, I recommend using freshly cooked and mashed sweet potatoes.
Can I roast the sweet potatoes instead of microwaving them?
Absolutely! Roast at 400°F for approximately 45–60 minutes, or until completely tender. Allow them to cool before mashing and adding to the dough.
How do I know when my sweet potato rolls are done baking?
The tops should be golden brown, and the center rolls should reach an internal temperature of approximately 190–195°F.
How should I store leftover sweet potato dinner rolls?
Store cooled rolls in an airtight container at room temperature for 2–3 days. Reheat in the microwave or oven to restore their soft, fluffy texture.
Can I freeze sweet potato dinner rolls?
Yes! Once completely cooled, store the baked rolls in a freezer-safe container or bag for up to 3 months. Thaw at room temperature and warm before serving.
What to Serve with Sweet Potato Dinner Rolls
These buttery sweet potato dinner rolls pair beautifully with roasted turkey, glazed ham, mashed potatoes, stuffing, and other classic Thanksgiving and Christmas side dishes. They're also delicious alongside hearty soups, stews, roasted chicken, or simply served warm with honey butter.
More Recipes You'll Love
If you love these homemade sweet potato dinner rolls, try some of my other comforting recipes!
Salted Sweet Potato Dinner Rolls
Soft, fluffy, buttery pull-apart sweet potato dinner rolls made with mashed sweet potatoes and finished with melted salted butter and flaky sea salt. Perfect for Thanksgiving, Christmas, or any holiday dinner!
Ingredients
- 4½ cups (591 g) bread flour
- 1 cup (250 g) cooked and mashed sweet potato, cooled
- ¾ cup (180 g) whole milk, lukewarm
- 6 tablespoons (85 g) salted butter, softened
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 2¼ teaspoons (7 g) instant yeast
- 9 g kosher salt (approximately 1 tablespoon Diamond Crystal or 1¾ teaspoons Morton)
- 4 tablespoons salted butter, melted for topping
- ½ teaspoon flaky sea salt, or to taste for topping
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, granulated sugar, instant yeast, and kosher salt. Add the mashed sweet potato, lukewarm milk, and eggs. Mix on low speed for 2–3 minutes, until a shaggy dough forms.
- Gradually add the softened salted butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading on medium-low speed for approximately 8–12 minutes, until the dough becomes smooth, elastic, and slightly tacky. The dough may remain somewhat sticky because of the sweet potato, but it should hold together and stretch without tearing immediately.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp kitchen towel. Allow to rise in a warm place for approximately 60–90 minutes, or until doubled in size.
- Lightly grease a 9×13-inch metal baking pan. Turn the dough onto a lightly floured surface and divide into 24 equal portions, approximately 52 g each. Shape each portion into a smooth, tight ball by tucking the edges underneath and rolling against the countertop. Arrange the rolls in a 4×6 pattern in the prepared pan.
- Cover loosely and allow to rise for approximately 45–75 minutes, or until the rolls are noticeably puffy and beginning to touch.
- Preheat the oven to 350°F. Bake for approximately 25–35 minutes, until the tops are golden brown and the center rolls reach an internal temperature of 190–195°F. If the tops begin browning too quickly, tent loosely with aluminum foil.
- Immediately after removing the rolls from the oven, brush the tops generously with melted salted butter and sprinkle evenly with flaky sea salt.
- Allow the rolls to cool in the baking pan for approximately 10 minutes before pulling apart and serving warm.
Notes
Flour: For consistent results, weigh the bread flour using a kitchen scale. The successful test batch used 591 g.
Sweet potato: Use 250 g of cooked, mashed sweet potato that has cooled to room temperature.
Dough consistency: The dough should be soft, elastic, and slightly tacky. Some stickiness is normal with sweet potato dough.
Baking pan: A light-colored 9×13-inch metal pan is recommended for even baking.
Make ahead: After shaping, cover tightly and refrigerate overnight. Allow the rolls to finish proofing at room temperature before baking. This method has not yet been tested with this specific recipe.
Storage: Store cooled rolls in an airtight container at room temperature for up to 2–3 days. Reheat gently before serving.
Nutrition Facts
Calories
234Fat
9 gSat. Fat
5 gCarbs
33 gFiber
2 gNet carbs
31 gSugar
5 gProtein
6 gSodium
366 mgCholesterol
43 mg
