Sweet Potato Dinner Rolls

Sweet Potato Dinner Rolls are light and fluffy and filled with sweet potato color and flavor. They're the perfect addition to any Fall or holiday menu!

Baking bread is very rewarding. The whole process of kneading, watching the dough rise, and then savoring the wonderful aroma as the bread bakes in the oven is just as satisfying as biting into the bread itself.

With Fall approaching soon, what better recipe to share than my favorite sweet potato dinner rolls? They're a delicious spin on our ube pandesal recipe, combining the earthy sweetness of sweet potatoes with the soft, pillowy texture of freshly baked bread. A bundle of great taste and nutrition, they're a standout addition to any meal!

Ingredient notes:

• Sweet potatoes- add a burst of color and natural sweetness. You can use canned (make sure they are packed in water and not syrup) or fresh ones.
• All-purpose flour- has a moderate amount of protein for structure while providing a softer and more tender crumb.
• Active Dry Yeast- leavening agent that helps the bread rise. You can substitute instant yeast, which doesn't require proofing and can be added straight to the dry ingredients.
• Eggs-
• Butter-

Step-by-step instructions

These sweet potato bread rolls are simple to make, and most of the time involved is waiting for them to rise. Follow the steps and tips below, and you'll be on your way to the best dinner rolls ever.

Prepare the sweet potatoes

Place one medium sweet potato and enough water to cover in a saucepan and cook over medium heat until fork-tender. Drain and allow to cool to touch. Peel the potato and mash with a fork or potato masher until smooth. Measure ½ cup using a liquid measuring cup.

make the dough

• Check the temperature of the water used for proofing the yeast to ensure it's within the 105-115 F range, as very hot liquids can kill the yeast.
• To make the dough, stir together yeast, white sugar, and warm water in a large mixing bowl. Let stand for 5 minutes or until foamy.
• Add brown sugar, mashed sweet potatoes, softened butter, eggs, and salt to the bowl. Stir using a wooden spoon to incorporate the ingredients.
• Add 3 cups of flour and stir the dough until the dry ingredients are moistened.

Step 2: knead the dough

• Stir the mixture until a soft, sticky dough forms and gathers at the center of the bowl, sprinkling in some reserved flour as needed to help manage the stickiness.
• Generously flour a working surface as well as your hands. Turn the dough over and knead it until it is smooth. Add more flour as needed to
  prevent the dough from sticking to your hands and the working surface.
• Once the dough is manageable, stop adding the flour. Continue to knead just until the dough is smooth but still slightly sticky.
• To test if the dough has been kneaded enough, take a small portion of dough and, using your fingers, stretch it out to create a little square. A translucent film should form in the center before it tears.
• Shape the dough into a ball and place it in an oiled bowl. Cover and let rise for about an hour until doubled in size.

Step 3: proof the rolls

• Once the dough has risen, punch it down and divide it into 16-20 portions. Shape each piece into a smooth ball and place on a greased 9x13 baking sheet.
• Cover the rolls loosely with plastic or a clean kitchen towel and let rise for 40 to 60 minutes or until puffy and have doubled in size.

Step 4: bake the rolls

• Bake in a 375 F oven for about 12 to 16 minutes or until the tops are golden.

These homemade sweet potato dinner rolls are amazing when hot and fresh from the oven, but they stay soft and fluffy for days. I hope you give the recipe a try, as these bread rolls are heavenly!

For traditional Filipino bread, nothing beats our classic pandesal! Or try them in ube-cheese flavor!