Made with simple, everyday ingredients, these fluffy sweet potato dinner rolls are a welcome addition to any meal — from Thanksgiving feasts to a cozy Sunday supper. The rolls are buttery, soft, and lightly flavored with sweet potato for a subtle sweetness. This recipe uses one 8-ounce fresh sweet potato (not canned) and requires an overnight chill for the dough, so plan ahead. Yields 15 dinner rolls.
Ingredients needed to make soft sweet potato rolls
- Sweet potato: Use one small to medium sweet potato, about 8 ounces. Peel and cut into 1-inch pieces so it cooks quickly. This recipe has not been tested with canned sweet potato.
- All-purpose flour: Regular flour works well. Bread flour can be substituted. For a heartier variation, replace up to ½ cup with whole wheat flour.
- Butter: Unsalted butter is recommended so you can control the salt. Bring butter to room temperature (at least 30 minutes before use); ideally remove it from the fridge the night before.
- Sour cream: Adds richness and tenderness. Bring to room temperature and do not substitute for best results.
- Granulated sugar: Adds a touch of sweetness and helps feed the yeast for a soft crumb.
- Eggs: Three large eggs total — two in the dough and one for egg wash. Bring to room temperature for better incorporation.
- Yeast: Instant dry yeast is recommended. Active dry yeast can be used but may increase rise times.
- Salt: Balances the sweetness in these slightly sweet rolls.
- Flaky sea salt (optional): Sprinkle on top before baking for a contrast of texture and flavor.
How to make the best homemade sweet potato rolls
Step 1 — Cook the sweet potato
Place the chopped sweet potato pieces and 2 cups water in a small saucepan. Bring to a boil, then reduce to a simmer. Cook until the pieces are fork-tender and nearly falling apart, about 15–20 minutes. Reserve the cooking water for the next step.
Step 2 — Reserve and cool
Remove the cooked sweet potato with a slotted spoon and set aside to cool slightly. Reserve the cooking liquid for making a flour paste.
Step 3 — Make a flour paste
Measure ½ cup of flour into the bowl of a stand mixer. Pour ½ cup of the reserved boiling water over the flour and stir until combined into a pasty mixture. Set this paste aside to cool. Discard any remaining cooking water if applicable.
Step 4 — Combine dough ingredients
To the cooled flour paste, add the slightly cooled sweet potato, sour cream, two eggs, granulated sugar, the remaining 3 cups of flour, yeast, and salt. Attach the dough hook and mix on low speed until a smooth dough forms and pulls away from the sides of the bowl. If the dough is too sticky, add extra flour one tablespoon at a time.
Step 5 — Add butter
With the mixer running on low, add 6 tablespoons of butter, one tablespoon at a time, allowing each piece to incorporate before adding the next. Once all butter is incorporated, continue kneading a few minutes until the dough is smooth and supple.
Step 6 — First rise and overnight rest
Lightly oil a large clean bowl with about 1 tablespoon vegetable oil. Form the dough into a smooth ball using oiled hands and place it in the bowl, turning once to coat all sides. Cover and let the dough rise in a warm place until doubled, about one hour. After that initial rise, place the covered dough in the refrigerator overnight for 8–12 hours. (If using active dry yeast, allow for a potentially longer rise time.)
Step 7 — Prepare the pan
Grease a 9×13-inch baking pan with 1 tablespoon butter and set aside.
Step 8 — Shape the rolls
Lightly flour a clean work surface. Turn the chilled dough onto the surface, press into a square, and divide into 15 equal pieces. Shape each piece into a smooth ball by bringing edges into the center, pinching to seal, then rolling seam-side down to smooth. Place the rolls seam-side down in the prepared pan; they may touch.
Step 9 — Final proof
Cover and let the rolls rise until doubled in size, about one hour. Meanwhile preheat the oven to 350°F (175°C).
Step 10 — Egg wash and bake
Lightly whisk the remaining egg and gently brush the tops of the rolls. If desired, sprinkle with flaky sea salt. Bake in the preheated oven until the tops are golden brown, about 20–25 minutes.
Step 11 — Finish and serve
Remove the rolls from the oven and immediately brush or rub the tops with the remaining 2 tablespoons of butter for a glossy, flavorful finish. Serve warm.
Like this recipe? Save it or note the name “Buttery-Soft Sweet Potato Dinner Rolls” to find it later. Images in this post show the finished rolls for reference.
How to store these family-favorite dinner rolls
Allow rolls to cool completely before storing. Keep tightly wrapped with plastic wrap, foil, or inside an airtight container at room temperature for up to 4 days. Bread refrigerated will keep about one week.
To freeze, place cooled rolls in a single layer on a baking sheet and freeze for at least one hour. Transfer to a freezer bag and store up to 3 months. Thaw at room temperature as needed and warm briefly in the microwave at 50% power for 30–60 seconds or reheat in a toaster oven until warm.
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Buttery-Soft Sweet Potato Dinner Rolls (Overnight Recipe)
Made with real sweet potato, these buttery soft rolls are slightly sweet and exceptionally fluffy. Yields 15 rolls.
Equipment
- Stand mixer with dough hook
- Mixing bowl
- 9×13-inch baking pan
- Small saucepan
- Baking sheet (for freezing, optional)
Ingredients
Sweet Potato Dough
- 1 sweet potato (about 8 ounces), peeled and cut into 1-inch pieces
- 3½ cups all-purpose flour, plus a few tablespoons as needed, divided
- ½ cup sour cream, at room temperature
- 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2¼ teaspoons instant dry yeast (or active dry yeast)*
- 1 teaspoon salt
- 9 tablespoons unsalted butter, at room temperature, divided (6 tablespoons added gradually; remaining for glazing)
- 1 tablespoon vegetable oil (for coating the bowl)
Egg Wash
- 1 large egg, room temperature
- Flaky salt for sprinkling (optional)
Instructions (Condensed)
- Boil sweet potato in 2 cups water until fork-tender, 15–20 minutes. Reserve cooking water.
- Remove sweet potato to cool slightly. Measure ½ cup flour into the mixer bowl and pour ½ cup reserved water over it. Stir to make a paste; cool.
- Add the cooled sweet potato, sour cream, 2 eggs, sugar, remaining 3 cups flour, yeast, and salt to the paste. Mix with the dough hook until a smooth dough forms, adding flour as needed.
- With the mixer running, add 6 tablespoons butter one tablespoon at a time. Knead until smooth and supple.
- Oil a large bowl, shape dough into a ball, place in the bowl, and let rise until doubled, about 1 hour. Refrigerate 8–12 hours.
- Grease a 9×13-inch pan with 1 tablespoon butter. Shape dough into 15 balls and place in the pan.
- Proof until doubled, about 1 hour. Preheat oven to 350°F.
- Brush with egg wash, sprinkle flaky salt if desired, and bake 20–25 minutes until golden. Immediately glaze with remaining butter and serve warm.
Notes
- If using active dry yeast, rising times may be longer than with instant yeast.
- Store cooled rolls tightly wrapped at room temperature up to 4 days; refrigerate up to one week.
- To freeze, freeze rolls on a baking sheet for at least one hour, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and reheat as desired.
- Adapted from Claire Saffitz.
Nutrition (per serving)
Calories: 215 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 10 g | Saturated Fat: 5 g | Sugar: 3 g | Fiber: 1 g | Vitamin A: 2457 IU