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Sweet Potato Dinner Rolls with Honey Butter

Sweet potato dinner rolls bake up soft and slightly tacky inside with deep golden tops. Let the dough rise until doubled, then brush the warm rolls with smooth honey butter.
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Prep Time 30 minutes
Cook Time 27 minutes
Proofing, rising, and resting 2 hours 35 minutes
Total Time 3 hours 32 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the rolls
  • 0.5 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 2 tbsp granulated sugar
  • 1 cup sweet potato mashed cooked, cooled to room temperature
  • 1 egg large, at room temperature
  • 4 tbsp unsalted butter melted and cooled for the dough
  • 1 tbsp unsalted butter softened for the pan
  • 2 tbsp unsalted butter softened for the honey butter
  • 4 cups all-purpose flour spooned and leveled
  • 1.5 tsp fine salt
For the honey butter
  • 1 tbsp honey

Equipment

  • 1 5-quart stand mixer
  • 1 9x13-inch baking pan

Method
 

Make the dough
  1. In the bowl of a 5-quart stand mixer, stir together the warm milk, warmed to 105–110°F, yeast, and sugar.
  2. Let the mixture stand for 5–10 minutes, until foamy.
  3. Add the sweet potato, egg, and 4 tablespoons melted and cooled butter, and mix with the dough hook until combined.
  4. Add the flour and salt, mixing on low until a shaggy dough forms.
  5. Knead on medium-low for 7–9 minutes, until smooth and elastic but still slightly tacky.
Shape the rolls
  1. Cover the bowl and let the dough rise at room temperature for 1–1 1/2 hours, until doubled in size.
  2. Grease a 9x13-inch baking pan with 1 tablespoon softened butter.
  3. Divide the dough into 12 equal pieces and shape them into smooth balls.
  4. Arrange the dough balls in the pan and cover.
  5. Heat the oven to 350°F while the rolls rise.
  6. Let the rolls rise for 35–50 minutes, until puffy and touching.
Make the honey butter
  1. Stir together the remaining 2 tablespoons softened butter and the honey until smooth.
Bake and finish
  1. Bake the rolls for 22–27 minutes, until deep golden brown and the center rolls register about 190°F.
  2. Let the rolls rest in the pan for 5 minutes.
  3. Brush the tops with all the honey butter.
  4. Serve warm.

Notes

For soft rolls, keep the dough slightly tacky rather than adding extra flour. Store covered in the refrigerator for up to 3 days; freeze yes, for up to 2 months. For a dairy-free swap, use unsweetened plant milk and dairy-free butter.