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  • Prep-time: / Ready In:
  • Makes 16 rolls

Mashed sweet potato adds sweetness, moisture, and a golden-orange hue to these whole grain dinner rolls. Just before baking the risen rolls, you can brush them with plant milk and sprinkle lightly with poppy seeds.

Tip: For 1 cup mashed sweet potato, peel one 12-oz. sweet potato and cut into 3/4-inch pieces. Place sweet potato in a steamer basket in a saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove potato; mash with a potato masher

1 rise sweet potato dinner rolls for wordpress

Ingredients

  • 3 to 3½ cups white whole wheat flour, divided
  • 2 packages quick-rising yeast
  • 1 teaspoon sea salt
  • 1 cup mashed sweet potato (*See headnote)
  • ½ cup unsweetened applesauce
  • ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons pure cane sugar

Instructions

  1. In a large bowl stir together 2 cups of the flour, the yeast, and salt.
  2. In a medium saucepan heat and stir sweet potato, applesauce, milk, and sugar until warm (120°F to 130°F). Add sweet potato mixture to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining 1 to 1½ cups flour as you can.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes). Cover and let rest 10 minutes.
  4. Line a large baking sheet with parchment paper. Divide dough into 16 portions. Roll each portion into a ball and place 1 inch apart on the prepared baking sheet. If desired make ¼-inch-deep decorative cuts across tops of rolls. Cover and let rise in a warm place until nearly double in size (45 minutes).
  5. Preheat oven to 400°F. Bake rolls 20 to 25 minutes or until golden. Cool slightly; serve warm.

Comments (13)

(4.2 from 5 votes)
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Carrie Horejs3 months ago
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The entire family loved these rolls! They were tender, slightly sweet, and came together easily. I wasn’t shy about using extra flour to handle the slightly sticky dough when it came time to shaping into rolls. I think the sweet potato keeps the rolls from drying out. I used freshly ground whole wheat. This recipe is going into my favorites folder.

Nancy Lopez-Ibanez9 months ago
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I have made many different kinds of bread. This recipe from your magazine of Fall 2020 page51 has extremely sticky dough which never
pulled from the sides of the bowl. I added about 1/4 cup of all purpose flour but it is still very sticky. I put it in a warm place to rise…will get back to you on the finished product.

Nancy Lopez-Ibanez9 months ago
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The dough nevrr got dry enough to pull away from the sides of thr bowl. I added 1/4 cup all-purpose flour
but it was very sticky dough. I covered it and let it rise. I havemade plenty of different kinds of bread..doesn’t look like its going to be successful 🙁

Tracy Seifert9 months ago
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Can we use a gluten-free flour?

Tracy Seifert9 months ago
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Can I use gluten-free flour?

Judith Sparanese9 months ago
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Can you use regular whole wheat flour?

Judith Sparanese9 months ago
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Can you use regular (not white) whole wheat flour?

Anne9 months ago
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Have you substituted gluten free flour in this recipe?

Steven1 year ago
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Thinking about trying this with a can of pumpkin puree instead of the sweet potato- anyone try this?

Maureen9 months ago
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I would like to know about GF too.
Also, can you use a bread machine? I don’t knead.

Vivian10 months ago
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Yes, I used homemade pumpkin puree. Worked well.

Rebecca Lipscomb1 year ago
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Has anyone made a regular artisan bread instead of rolls using this recipe?

Lola & Harold Major1 year ago
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Best yet!

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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