Sweet Potato and Honey Dinner Rolls Recipe

If you’re looking for a truly heartwarming homemade bread, you’ve got to try this Sweet Potato and Honey Dinner Rolls Recipe. These rolls are the perfect balance of soft, slightly sweet, and just the right amount of buttery goodness that will have your family begging for more. I love this recipe because it’s a little different from your average dinner roll — the sweet potato adds a subtle earthiness and moisture that makes each bite ridiculously tender. Stick with me here, and I’ll share all the tips and tricks to get these rolls just right in your kitchen.

Ingredients You’ll Need

The charm of this Sweet Potato and Honey Dinner Rolls Recipe lies in wholesome, simple ingredients that come together beautifully. Each one plays a key role, whether it’s tenderizing, flavoring, or helping the dough rise just right. I’ve included tips that might save you some time or ensure you pick the best items at the store.

• Sweet Potato: I prefer a medium to large sweet potato around 12 ounces; it should be tender when boiled for that perfect moisture level.
• Active Dry Yeast: Make sure it’s fresh and bubbly when proofed, or your rolls won’t rise properly.
• Honey: Using real honey adds natural sweetness and helps with browning the crust.
• Olive Oil: Just a touch for flavor and to aid in yeast activation.
• Warm Water: Aim for about 110°F – too hot can kill the yeast, too cold won’t activate it well.
• Buttermilk: Adds tang and richness; whole buttermilk works best for texture.
• Butter: Melted and cooled so it blends well without cooking the yeast.
• Sea Salt: Balances sweetness and enhances flavor.
• All-Purpose Flour: You need enough for structure but watch your dough so it doesn’t get dry.
• Egg: For that golden, shiny finish on your rolls.

Variations

This recipe is pretty flexible, and I love playing around with it depending on the season or what’s in my pantry. You can make it yours easily, so don’t hesitate to tweak it for personal preferences.

• Gluten-Free Version: I tried swapping out half the flour with a gluten-free blend, and while the texture changes a bit, it still tastes incredible.
• Dairy-Free Adaptation: Replace buttermilk with coconut milk and use a plant-based butter—it changes the flavor slightly but keeps them soft.
• Spiced Up: Adding a pinch of cinnamon or nutmeg to the dough gives the rolls a cozy twist that my family adored last fall.
• Herbed Rolls: Mix fresh rosemary or thyme into the dough before shaping for a savory touch perfect alongside soups.

How to Make Sweet Potato and Honey Dinner Rolls Recipe

Step 1: Prepare Your Sweet Potato

Start by peeling your sweet potato and chopping it into chunks. Place these in a pot with cold water and bring to a boil. Cook until tender enough to easily mash (about 20-25 minutes). Drain well, then mash until smooth. I find mashing with a fork works fine, but a hand masher or ricer makes it super silky.

Step 2: Activate the Yeast

In the bowl of your mixer, combine warm water (110°F), active dry yeast, 2 tablespoons honey, and olive oil. Stir gently and let it sit for about 15 minutes until it gets foamy. This step is key—if your yeast doesn’t foam, your dough won’t rise properly, so don’t rush it.

Step 3: Mix the Dough

Once the yeast is bubbly, add in the mashed sweet potatoes, the remaining honey, melted butter, buttermilk, and salt. With the mixer running on low, gradually add flour until a sticky dough forms. Then switch to a dough hook and knead for 2-3 minutes—you want a smooth but slightly tacky dough. I usually start with less flour and add more as needed because all flour brands behave slightly differently.

Step 4: First Rise

Generously brush a large bowl with melted butter and transfer your dough inside. Cover it with a tea towel or plastic wrap and let it rise in a warm, draft-free spot for about 2 hours or until doubled in size. I like to set mine near my warm stove or inside a slightly warmed oven (turned off, of course).

Step 5: Shape the Rolls

After the first rise, sprinkle a little flour onto your work surface and knead the dough briefly until silky. Divide it into two halves and roll each half into a long rope. Cut the dough into 2-ounce pieces and shape each piece into a round ball. Arrange these in a greased 9×13 inch baking pan—you should fit about 15 per pan. If you’re not baking right away, you can freeze the shaped dough now for up to 2 months.

Step 6: Final Rise and Bake

If baking immediately, cover your pans and let the rolls rise again in a warm place for about 30-45 minutes until puffy. Preheat your oven to 375°F while they rise. Brush the rolls gently with a beaten egg for a glossy finish. Bake for 20-25 minutes until tops turn a lovely golden brown. To bake two pans at once, place one on the upper rack and the other on the lower rack, then swap their positions halfway through for even baking.

Once out of the oven, let the rolls cool for a few minutes, then serve them warm—ideally slathered with butter and drizzled honey. Trust me, it’s pure bliss.

How to Serve Sweet Potato and Honey Dinner Rolls Recipe

Garnishes

I like to keep it simple here—a light brush of melted butter right out of the oven and a drizzle of honey gives the perfect touch. Sometimes I sprinkle a little flaky sea salt on top before baking to highlight the sweetness. Herbs like fresh rosemary also work beautifully if you want a savory balance.

Side Dishes

These rolls are insanely good with classic mashed potatoes and gravy or alongside a hearty stew. I’ve also served them at Thanksgiving with turkey and cranberry sauce, and they’re a crowd-pleaser every time. For lighter meals, they pair wonderfully with salads or roasted vegetables.

Creative Ways to Present

For special occasions, try arranging these rolls in a braided wreath shape on a big platter—it makes for a beautiful centerpiece. You can also gift them tied in parchment paper bundles with a jar of honey or homemade jam. Trust me, these presentations will impress your guests and make your table pop!

Make Ahead and Storage

Storing Leftovers

I store leftover rolls in an airtight container or wrapped tightly in plastic wrap at room temperature. They stay soft and fresh for up to 3 days—though that’s rare in my house!

Freezing

One of the best parts about this Sweet Potato and Honey Dinner Rolls Recipe is that you can freeze the shaped dough before baking. I pop the tray in the freezer, then transfer the frozen pieces to a zipper bag. When I want fresh rolls, I thaw overnight in the fridge, then let them rise before baking. It’s a total game-changer for busy weeks.

Reheating

To reheat, I wrap leftover rolls in foil and warm them in a 350°F oven for about 10 minutes until soft and warm. You can also microwave them wrapped in a damp paper towel for a quick fix, but the oven method keeps that fresh-baked texture.

FAQs

Final Thoughts

I absolutely love how this Sweet Potato and Honey Dinner Rolls Recipe brings a little extra warmth and sweetness to my table. It’s a perfect recipe for beginners and seasoned bakers alike who want something a bit special without too much fuss. I remember the first time I made these rolls, my family couldn’t stop raving about how soft and flavorful they were — honestly, it quickly became a staple in my baking rotation. Give these a try, and I promise you’ll be reaching for seconds (and maybe thirds!). Happy baking, friend!

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