Sweet Potato Yeast Rolls With Bourbon Honey Butter

This Sweet Potato Rolls Recipe is Fail-Proof

The first time I made this recipe, I did everything wrong. The liquid wasn’t the right temperature to activate the yeast. I might have forgotten to add the salt. Dividing the dough into “12 equal portions” was . . . estimated at best.

I seriously felt like I had done everything wrong.But you know what? These sweet potato rolls still turned out so damn good. They were airy, fluffy, and lightly sweet and spiced.

My husband thought I bought them from our favorite local bakery. Which I consider a compliment, because it means they tasted professionally made!

So when I say this recipe is fail-proof, I mean it. You can do a few things wrong and they’ll probably still turn out well. And if you do everything right, they’ll turn AMAZING.

Why you’ll love these Sweet Potato Yeast Rolls

• They have that perfect soft and fluffy texture that you want in a dinner roll.
• The sweet potatoes add a subtle sweetness that pairs well with savory entrees.
• They have a little bit extra vitamins and minerals vs. a regular dinner roll thanks to the sweet potatoes.

Sweet Potato Roll Ingredients

• apple juice – the liquid for the dough that adds a hint of flavor as well.
• active dry yeast – the leavening agent for this sweet potato rolls recipe.
• all-purpose flour – no bread flour needed, AP works just fine here.
• sugar – feeds the yeast so that it can ferment and rise the dough.
• cinnamon, ginger, cloves – to add warmth and flavor to these sweet potato dinner rolls.
• salt – enhances the overall flavor.
• egg – adds richness and structure.
• cooked, mashed sweet potato – adds moisture and natural sweetness to this sweet potato roll recipe.
• butter – adds richness and flavor.

How to Make Sweet Potato Rolls

1. BLOOM YEAST. Heat the apple juice until it’s warm, and then stir in the yeast. Let it stand 5 minutes to activate the yeast.
2. MIX. Whisk together some flour, sugar, cinnamon, salt, ginger and cloves. Add the egg, sweet potato, butter and yeast mixture, then beat, adding additional flour if needed, until a soft dough forms.
3. KNEAD. Place the dough on a lightly floured work surface and knead until the dough is smooth and elastic.
4. RISE. Shape the dough into a ball, place in a greased bowl, and cover and let rise in a warm place 1 hour or until doubled in size.
5. SHAPE. Punch the dough down then divide it into 12 equal portions and shape into rolls. Place in a greased baking pan, cover and let rise again until doubled in size.
6. BAKE. Bake rolls until well browned.

Home Chef Tips

• For the best texture, make sure your sweet potatoes are very well mashed and completely smooth before adding them to your dough.
• Kneading the dough is crucial for the rolls’ texture. Don’t skip it!

Sweet Potato Roll Recipe Variations

• Add chopped herbs like rosemary or thyme to the dough for a more savory flavor.
• Sprinkle the tops of the rolls with chopped pecans or walnuts for added texture.

What to serve with Sweet Potato Dinner Rolls

The very best way to serve these sweet potato dinner rolls is to take them to the table immediately after they come out of the oven, and serve them with room temperature salted butter, or better yet, homemade butter.

Storing and Reheating Sweet Potato Yeast Rolls

I’ll be honest with you – these sweet potato yeast rolls are truly best eaten as soon as they are made. While you can store them in an airtight container at room temperature overnight (or even freeze them for longer storage), they won’t be nearly as good as the day they are made. It’s just the nature of freshly baked bread, I guess.

If you do store them and wish to revive them again, wrap them in a damp paper towel and microwave for 10 to 15 seconds before serving. This should soften them up and restore some moisture. They won’t be quite as good as freshly baked, but they’ll be OK!

Spiced Sweet Potato Rolls with Bourbon Honey Butter

Author: Lori Yates

Yield: 12 rolls

Prep: 30 minutes minutes

Cook: 25 minutes minutes

Total: 55 minutes minutes

I made some mistakes while making these, but everything turned out ok! Proof that anyone can make bread from scratch.

5 from 1 rating

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Ingredients

For the Spiced Sweet Potato Rolls:

• ▢ 1 cup apple juice
• ▢ 1 envelope active dry yeast
• ▢ 3 ½ - 4 cups all-purpose flour
• ▢ 2 tablespoons sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon salt
• ▢ ¾ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves
• ▢ 1 egg
• ▢ ½ cup cooked mashed sweet potato
• ▢ 2 tablespoons butter melted
• ▢ Vegetable oil for greasing bowl and baking pan

For the Bourbon Honey Butter:

• ▢ 8 tablespoons unsalted butter room temperature
• ▢ 2 tablespoons honey
• ▢ 2 teaspoons bourbon

Instructions

Make Spiced Sweet Potato Rolls:

• In microwave-safe liquid measuring cup, microwave juice until warm (100 to 110 degrees F) (about 20 to 30 seconds on high). Stir in yeast; let stand 5 minutes.
• In large mixing bowl, whisk together 3 cups flour, sugar, cinnamon, salt, ginger and cloves. Add egg, potato, butter and yeast mixture; beat 2 minutes.  Add enough remaining flour to form a soft dough.
• Knead on a lightly floured surface 6 to 8 minutes or until dough is smooth and elastic. Shape dough into ball and place in greased bowl, turning once to cover. Cover and let rise in warm, draft-free place until dough is doubled in size, about 1 hour.
• Punch dough down. Divide dough into 12 equal portions; form into rolls. Place in greased 13 x 9-inch baking pan. Cover and let rise until doubled, about 40 minutes. Meanwhile, preheat oven to 350 degrees F.
• Bake rolls 25 to 30 minutes or until well browned. Transfer to wire rack to cool.

Make Bourbon Honey Butter:

• In small bowl, stir together butter, honey and bourbon until very well combined. Serve rolls with butter.

Notes

• Whole Wheat Variation:  Use 1-1/2 cups whole wheat flour in place of 1-1/2 cups all-purpose flour.
• Sweet Potato Tip:  Cook or bake sweet potato.  Or use a can (15 ounces) of sweet potatoes.  Drain well and mash enough to measure 1/2 cup.

Calories: 271kcal, Carbohydrates: 36g, Protein: 6g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 42mg, Sodium: 272mg, Potassium: 91mg, Fiber: 1g, Sugar: 7g, Vitamin A: 312IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 2mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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