I’ve always been a fan of fresh baked bread. If you put a dessert and a fresh baked dinner roll in front of me, nine times out of ten, I will go for the dinner roll.
There is just something about biting into the warm, pillow-y, melt-in-your-mouth roll that makes it taste so much better than most food. Because bread is such a favorite, it has to make an appearance at all holiday meals.
Since I’m working on switching up our Thanksgiving menu this year, I figured I should try a new recipe for dinner rolls, too. Mashed sweet potato is added to the dinner roll dough and gives these rolls, a slightly sweet flavor.
I was a little nervous that the sweet potato would make the rolls dense. I was wrong. These sweet potato dinner rolls are perfectly light and tender, definitely a keeper recipe!
To make them even more irresistible, an easy honey butter glaze is brushed over the top of the warm rolls for an extra hint of sweetness.
Before you know it, half the pan is gone before it has even made it to the table!
- 1 tbsp active dry yeast (I used Red Star)
- 4½ - 5 C bread flour
- 1¼ tsp salt
- ¼ C sugar
- 1 egg, room temperature
- ¼ C warm water, 120 degrees F
- 1 C low-fat buttermilk, warmed to 120 degrees F
- ¼ C butter, melted and cooled
- ¾ C mashed sweet potato
- 1 tbsp butter
- 1 tbsp honey
- In the bowl of a stand mixer, combine yeast, 2½ cups flour, salt and sugar with the paddle attachment.
- In a small bowl, whisk together egg, water, buttermilk, and butter. Add wet ingredients to dry ingredients and beat until just combined. Add 2 more cups of flour and mashed sweet potato. Switch out paddle attachment for a dough hook and knead until dough smooth and elastic. If dough is super sticky, add remaining ½ cup of flour. Dough should pull away from sides of bowl and be slightly sticky.
- Transfer dough to a large bowl that has been sprayed with non-stick cooking spray or buttered and allow to rise until doubled in size, about 1 hour.
- Turn dough out onto a floured surface and punch down. Divide dough into 20 pieces. Roll pieces into a ball and place in a 9x13 inch baking dish sprayed with non-stick cooking spray or buttered. Let dough rise until doubled in size, about 30 minutes.
- While rolls are rising, preheat oven to 375. Bake rolls for 15-20 minutes or until golden brown.
- Melt butter in microwave at 5 second intervals until just melted. Stir in honey until well-combined. Brush glaze over warm rolls and serve.
This recipe is adapted from Cooking Classy.
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these look so delicate and yummy! I love the use of the sweet potato. I’m definitely going to have to try this!
oh my goodness, these look irresistible! So soft and fluffy, great recipe!!
Holy delicious! I love potato rolls, but have never tried sweet potato rolls! Pinning!
Oh my word! These buns need to get in my oven ASAP! Love.
These sound perfect for Thanksgiving, and will be perfect to make little turkey sandwiches with the leftovers the next day.
Oh yes! I need these in my life! Also, I’m in love with your little honey stirrer/drizzler thing. It’s adorable!
These look so gorgeous!
Girl you know you are going to get me with homemade rolls everytime. I’m a carb lover!
Oh man, I loveeee homemade rolls. My favorite part of Thanksgiving! haha I’m such a carboholic! These look delicious – love that there is sweet potato in them!
I love how these sound!!
Mmm I love potato bread in general so sweet potato rolls sound divine! 😀
Yay for sweet potatoes! And the girl who brings the carbs will always be a dinner MVP!
I can’t resist homemade rolls and love that there’s sweet potato in here! These would be perfect on any holiday dinner table 🙂
These are so fluffy Jessica! Maybe this year I won’t only bring dessert, but I’ll bring these rolls too!
Oh yes, these need to happen in my kitchen asap! I love the gorgeous orange color the sweet potatoes lend, and that honey butter glaze is the perfect thing to accompany the rolls.
These look so fluffy and delicious! And such a great idea to use sweet potato!
Very clever dinner roll. I love sweet potatoes. 🙂
These look wonderful! What a great new idea!
I love sweet potatoes and fresh rolls. These sound delicious. A true treat for Thanksgiving. I would be hard pressed not to eat three of these and no turkey.
Can you use powdered buttermilk?
That should work. Or you can add 1 tbsp white vinegar or lemon juice to the milk, stir it and let it sit for 5 minutes before using. Plain milk also works, it’ll just give a slightly different flavor.
These are absolutely gorgeous and must be shared! Thanks so much for this beautiful recipe, Jessica 🙂
I love these rolls!!! That honey butter glaze is amazing Jessica! I have to give these a try!