Sweet Potato Rolls Recipe with Honey

overhead shot of basket full of sweet potato rolls

Sweet Potato Rolls Recipe with Honey

Course: Bread, Side

Cuisine: American

Keyword: easy dinner rolls, homemade dinner rolls, soft dinner rolls, sweet potato dinner rolls, sweet potato rolls

Prep Time: 20

Cook Time: 20

Rising Time: 1 30

Total Time: 2 10

Servings: rolls

Calories: 246kcal

Author: Jessica Formicola

These soft sweet potato rolls have honey in the dough and a buttery honey topping with flaky salt. A dinner roll for Thanksgiving and beyond.

Print Recipe

Equipment

Ingredients

Sweet Potato Rolls:

3/4 cup warm whole milk , between 100–110°F
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons sugar
3/4 cup sweet potato puree , room temperature
1 large egg
4 tablespoons unsalted butter , melted and cooled below 120°F
2 tablespoons honey
2 teaspoons coarse kosher salt
3 3/4 cups flour

Butter Topping:

2 tablespoons unsalted butter melted
2 teaspoons honey
flaky sea salt , such as Maldon

Instructions

In the bowl of a stand mixer fitted with the bread hook, stir together the 3/4 cup warm whole milk, 2 1/4 teaspoons active dry yeast (1 packet), and 2 tablespoons sugarLet it bloom for 5–10 minutes, until foamy. If the mixture doesn't bloom, then the yeast is not activated. Find new yeast and start over.
Whisk in the 3/4 cup sweet potato puree, 1 large egg cooled 4 tablespoons unsalted butter, 2 tablespoons honey and 2 teaspoons coarse kosher salt until mostly smooth. There might be a few bits if sweet potato, this is fine.
Add the 3 3/4 cups flour and using the dough hook, knead for 8 minutes. The dough will be shiny and sticky, but also elastic. This is normal.
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour. The dough should be roughly doubled in size.
Turn the dough onto a heavily floured surface, sprinkling more on top to help to make it easier to handle. Using your hands, form it into a rectangle about 1 inch thick. Using a pastry scraper, divide into 12 equal portions.
Line a large baking sheet with parchment paper. Shape each section of dough into a roll, fold over the edges to meet and then roll it in your palm. Place on the baking sheet about 1 1/2 inches apart from each other. Let the rolls rise for another 15 minutes. Meanwhile, preheat the oven to 375°F.
Bake for 18–20 minutes, until the tops are golden brown and sound hollow when tapped.
Melt the 2 tablespoons unsalted butter in the microwave and stir in the 2 teaspoons honey .
Brush the warm rolls with the melted butter mixture and sprinkle with the flaky sea salt.
If you've tried this recipe, come back and let us know how they were in the comments or star ratings.

Notes

Storage: Let the rolls cool completely, then store in an airtight container at room temperature for up to 3 days.

Freezing: Wrap cooled rolls well and freeze in a freezer-safe bag for up to 3 months. For the freshest finish, freeze before adding the honey butter and flaky salt, then add them after reheating.

Reheating: Thaw frozen rolls, cover loosely with foil, and warm in a 300°F oven until heated through. Start checking after about 10 minutes. Brush with honey butter and add flaky salt before serving.

Nutrition