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30 min
40 min
5 hours
5 from 2 reviews
If you’re looking for the ultimate Thanksgiving bread recipe, these sweet potato dinner rolls are your new holiday staple. Instead of the usual super-sweet sweet potato casserole with candied pecans, I wanted something softer, lighter, and way more exciting for the table. So I took the best parts of classic sweet potatoes and turned them into the fluffiest dinner rolls ever.
As a baker, I love using mashed sweet potato in dough because it keeps the rolls incredibly moist and tender, and they stay fresh longer than your standard dinner roll. For this batch, I used purple sweet potatoes- though they baked up more pink than purple, and honestly, I’m into it. No artificial coloring here. Just real ingredients and a natural, playful pop of color.
These sweet potato rolls bring a bright, festive energy to any Thanksgiving spread, and the texture is cloud-level soft. They’re perfectly warm out of the oven, and still amazing the next day. And tomorrow, I’m sharing the Thanksgiving compound butter I made to go with them- seasonal, cozy, and made to swipe onto these rolls all holiday long.
If you want to prep these rolls a day ahead and bake them fresh right before dinner, use half the amount of yeast. Follow step 5, then wrap the dough tightly in plastic wrap and refrigerate overnight. Take it out of the fridge about one hour before baking so the dough can warm up and rise properly.
9X13 baking tray
Start with boiling the sweet potatoes- in a small pot add the peeled cubed sweet potatoes, add salt and cover with water. Boil for 15-20 minutes. Mash through a potato masher and cool to room temperature.
In a stand mixer’s bowl add mashed sweet potato, milk, yeast, honey, eggs, flour, soft butter and salt. Set the mixer on lowest speed and start mixing for 12-14 minutes.
Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.
After doubled in size, divide the dough into 16 equal pieces (75-80 gr each). Round each piece to a perfect, sealed ball.
Place them in an oiled rectangular 9X13 inch baking pan (lined with parchment paper). Cover with a plastic wrap and let them proof for 20-30 min.
In the meantime preheat the oven to 360F or 180C.
Brush the buns with egg wash, sprinkle some sesame seeds on top, and bake for 20-22 minutes, or until golden brown and internal temperature reaches 190F or 87C.
YASSS!
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