Sweet Potato Dinner Rolls Recipe

Sweet Potato Dinner Rolls

I feel like the fall “It” thing this year is pumpkin. After seeing countless articles talking about pumpkin or pumpkin spice everything, I’m sure you guys don’t need to see another pumpkin recipe. So let me shift the attention to something else that is orange and very nutritious to put in recipes, the sweet potato.

Sweet Potato

Look at that colour!

Sweet potatoes are so versatile in recipes, especially baking. Now that I’ve officially done the last raking session of the yard and the Santa Claus parade has happened, the Holiday Entertaining season is among us. Constant menu planning and party logistics to get through, holidays are the busiest yet happiest times of the year for me.

The only thing I absolutely despise about parties is the cleaning part, both before and after. I’m more of an organized mess kind of girl and I have to stay on a strict regimen of cleaning to ever get my shit done on time.

Here’s a feature recipe from my dad with his sweet potato dinner rolls which I love as bread you can bake for a dinner with about 6 people. You can always lay your buns out in a rectangular tray to bake off, but we did it in a cake pan to get a very unique and pretty look to it.

This is actually the same bread recipe as the Sweet Potato and Raisin Bread Loaf, just re-purposing the dough into a different shape and keeping the raisins out of it. You can always throw them back in if you like a burst of sweetness in your dinner rolls.

5 from 1 reviews
Recipe type: Bread
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
A sweet potato dinner roll recipe for the baking enthusiasts. Soft, moist and nutritious! Great for entertaining, great for kids and just plain delicious.
  • 2 medium to large sweet potatoes 1½-2lbs
  • 1½ teaspoons of cinnamon
  • ½ teaspoon of nutmeg
  • ¼ cup of brown sugar
  • ⅔ cup of 10% cream
  • 5-6 cups of all-purpose flour, depending on the moisture of the sweet potatoes
  • 2 tablespoons of quick acting yeast
  • 1 teaspoon of salt
  • 3 tablespoons of sugar
  • 2 tablespoons of oil (I used vegetable)
  • 1¼ cups of water heated to 135 F
  • 2 large eggs
  1. Steam the sweet potato until soft approx. 45 min- an hour. Test by poking with a fork until it can go through the potato easily. Allow to cool for an hour and then peel and mash coarsely.
  2. Add mashed potato to a blender jar and throw in the rest of the ingredients for the mix.
  3. Blend at high speed until smooth and well blended and then set aside.
  4. Add 2 cups of flour to the mixing bowl along with the yeast, salt and sugar. Be careful not to let the salt come into direct contact with the yeast.
  5. With the paddle attachment attached, mix under low speed to blend the dry ingredients.
  6. Heat up the water to 135 deg F then add in the oil. Add this mixture to the flour one while mixing and adding in the two eggs.
  7. Using the microwave, slightly heat up the sweet potato mix to about 130 deg F. Due to the thick consistency you will have to stir the mixture every 30 sec to ensure that it does not overheat.
  8. Add the sweet potato mixture to the dough and continue to mix with the paddle attachment for at least 5 minutes at high speed to allow the dough to develop its gluten.
  9. If the dough mixture is too watery (does not develop strands against the paddle attachment then add ½ cup of flour and beat for an additional 2-3 minutes
  10. Change over to the hook attachment and add a cup of flour to the dough and mix for an additional 5 minutes starting at low speed until the fresh flour is incorporated into the dough ball and then back to high for the remainder of the time.
  11. Add ¼ cup of flour at a time into the bowl until the dough ball begins to clean the sides of the bowl while being mixed. Change the mixer speed to low when adding flour and switching to high once the flour is incorporated.
  12. Once the dough ball can sustain cleaning the sides of the bowl stop the mixing and pour the dough onto a well-floured surface and knead by hand for about 5 minutes until the dough ball develops a smooth elastic consistency.
  13. Place into an oiled container where it can expand to at least double in size and place in a heated oven at approx. 140 deg F for an hour. The oven does not need to stay on.
  14. Take the proofed dough out of the oven and punch down dough.
  15. Pour dough onto a lightly floured surface and knead lightly to remove large air pockets from the dough and separate out into the desired number of bread rolls. We made 14 dinner rolls in a 12 inch round greased cake pan.
  16. After the second proof, stick the pan into the oven in the middle rack at 350 degrees Fahrenheit for 30-35 minutes.
Until we dine again,

-The Piquey Eater