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Sweet Potato Rolls

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Sweet Potato Rolls Recipe

Pureed vegetables give a lovely moistness to bread and rolls. This simple recipe — inspired by one appearing in James Beard's classic "Beard on Bread" — calls for half a cup of pureed sweet potato, but you may also use yams, squash, pumpkin or mashed potato (in which case you'll lose the distinctive orange color).

Make these rolls for Thanksgiving dinner, if you'd like; but they're especially apropos the day after, when you're faced with a tiny bit of leftover sweet potatoes, some squash, half a cup of mashed potato, etc. Serve rolls with leftover turkey in gravy, or use them to make bite-sized sandwiches — the turkey version of White Castle hamburgers.

At a glance

24 rolls
Nutrition information


Choose your measure:

  • 2 tablespoons active dry yeast or 1 1/2 tablespoons instant yeast
  • 1/4 cup granulated sugar
  • 1/2 cup warm water, or 1/4 cup each warm water and warm milk
  • 3 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 3 1/2 to 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup mashed sweet potato, yam, squash, pumpkin, or regular potato


  1. In a large bowl, dissolve the yeast and sugar in the warm water. Let sit for 10 minutes.
  2. While yeast is getting started, melt butter and let it cool.
  3. Add cooled butter, salt, cinnamon, eggs, flour, and mashed vegetable to yeast mixture, stirring to blend; dough will be quite slack.
  4. Beat with the flat beater of an electric mixer, or stir by hand, for about 5 minutes.
  5. Place dough in a well-greased bowl, turning to coat all sides, and cover with plastic wrap; or scoop into a large, well-oiled plastic bag, sealing bag near the top. Refrigerate dough 8 hours, or overnight.
  6. Next day, remove dough from refrigerator, and place on a lightly floured surface.
  7. Divide dough into 24 pieces, rolling each piece into a ball; being cold, the dough will be quite easy to work with. If it it's overly sticky, rub your hands with a bit of oil.
  8. Place rolls in a lightly greased large, round pan — a 14" deep-dish pizza pan works well — or two lightly greased 9" or 10" cake pans. Set aside to rise for about 3 hours, or until rolls fill the pan.
  9. Bake rolls in a preheated 375°F oven for about 20 minutes, or until they're lightly browned.

Nutrition Information

  • Serving Size 1 roll, 37g
  • Servings Per Batch 24 rolls.
Amount Per Serving:
  • Calories 94 cal
  • Calories from Fat 18
  • Total Fat 2g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 38mg
  • Sodium 158mg
  • Total Carbohydrate 13g
  • Dietary Fiber 1g
  • Sugars 2g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.