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Sweet Potato Dinner Rolls Recipe

5 from 3 votes
Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Yield 12 rolls
Category Side Dish
Cuisine American
Author Lauren Grant

Description

Soft, pillowy, and ever-so-slightly sweet, these sweet potato rolls make a great side dish or burger bun.

Ingredients

  • 2 ¾ cups (333 grams) all-purpose flour, divided
  • 2 cups (236 grams) white whole-wheat flour
  • ¼ cup (50 grams) granulated sugar
  • 1 ½ teaspoons (10 grams) Morton kosher salt
  • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • ¼ cup (57 grams) unsalted butter, cubed
  • ½ cup (123 grams) mashed sweet potatoes (roasted, peeled, and mashed), room temperature *see notes
  • 2 large eggs (100 grams) room temperature and divided
  • 2 tablespoons za’atar seasoning
  • Flaky sea salt
  • High quality butter, for serving

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (188 grams) all-purpose flour, sugar, salt, and yeast at low speed until combined.
  • In a medium saucepan, combine ½ cup (120 grams) water, milk, and butter; cook over medium-low heat until butter is melted and an instant-read thermometer registers 120–130°F (49–54°C). 
  • Add warm milk mixture to flour mixture; beat at low speed for 1 minute, stopping to scrape sides of bowl. Add mashed potatoes and 1 egg (50 grams).
    sweet potato puree in a large glass mixing bowl with an egg and yeasted batter
  • Beat at low speed until well combined, about 1 minute.
    orange-hued batter in a large glass mixing bowl
  • With mixer on low speed, gradually add whole-wheat flour and remaining 1 cup all-purpose flour, beating just until a shaggy dough forms.
    orange-hued dough in a large glass mixing bowl
  • Switch to the dough hook attachment. Beat at low speed until a soft, elastic, and slightly tacky dough forms, 12–15 minutes; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if dough is too sticky (*see note). Turn out dough onto a lightly floured surface, and shape into a smooth round.
    orange-hued dough in a large glass mixing bowl
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top.
    orange-hued dough formed into a ball in a large glass mixing bowl
  • Cover with clean kitchen towel and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40–50 minutes. 
    orange-hued dough risen in a large glass mixing bowl
  • Position oven rack in top third of oven. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. 
  • Punch down dough; cover and let stand for 5–10 minutes.
    orange-hued dough risen and punched down in a large glass mixing bowl
  • Turn out dough onto a clean surface; divide into 12 portions (about 86 grams each). (Keep portions covered as you work.) On a clean work surface, shape each portion into a smooth dough ball. Using your hands, pat each ball into a 3-inch disk. Place 6 dough disks, evenly spaced, on each prepared sheet. Cover with clean kitchen towel and let rise in a warm, draft-free place (75°F/24°C) until puffed and tops are rounded, 25–30 minutes.
    orange-hued dough balls arranged on a parchment-lined baking sheet
  • In a small bowl, whisk remaining 1 egg (50 grams). Working with one batch at a time, brush tops and sides of dough with egg wash. Sprinkle dough rounds with za’atar and additional flaky sea salt (or kosher salt).
    orange-hued dough balls topped with seasoning on a parchment-lined baking sheet
  • Bake, one batch at a time, until golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 13–15 minutes, rotating pan halfway through baking. Serve warm or at room temperature. Best served same day.
    baked dinner rolls with seasoning on a parchment-lined baking sheet

Video

Notes

Mashed Sweet Potatoes: to prepare the mashed potatoes, follow the baking instructions in this recipe. You can skip the pureeing in the food processor, just use your hands or a potato masher to mash the roasted potatoes. 
Kosher salt: if you're using Diamond Crystal kosher salt, increase the salt to 1 tablespoon.
The dough will not pass the windowpane test due to the whole-wheat flour. However, it should attempt to pass the windowpane test. By this I mean it should be able to stretch into a thin layer without breaking immediately. If it tears right away, without stretching into a thin layer at any point, knead the dough for 1 minute, then test again.

Nutrition

Calories: 245kcalCarbohydrates: 42gProtein: 7gFat: 5.5gSaturated Fat: 3gCholesterol: 38mgSodium: 334mgFiber: 2.5gSugar: 5g
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