Sweet Potato Dinner Rolls with Whipped Cane Sugar Syrup Butter

Mashed sweet potatoes give these homemade dinner rolls their soft and fluffy texture. These are perfect for any dinner party or Thanksgiving dinner and can easily be made in advance and reheated. I brush the rolls with butter just before baking and sprinkle them with flakey sea salt for added flavor. 

While these rolls can be served with simple butter, I love pairing them with a compound butter made with cane syrup. The whipped cane syrup butter is inspired by one of my favorite restaurants, Helen, in Birmingham, Alabama. It has a sweet molasses, caramel-like flavor. Whipping the butter gives it a light and airy texture. 

Sweet Potato Dinner Rolls with Whipped Cane Sugar Syrup Butter

Key Ingredients in This Recipe

• Sweet potato – The sweet potato gives the rolls a soft texture and adds moisture so they will stay fresh for a few days in advance, cutting down on the day of prep. While these can also be made with russet potatoes, I like the light orange color and subtle sweetness that the sweet potato adds. I boil the sweet potatoes in water and make sure to drain all the water so no additional moisture is added. You will end up with more sweet potato than needed, but it can be incorporated into another recipe like these taquitos.
• Yeast – The active dry yeast first blooms in warm water (105ºF – 110ºF/ 40ºC – 43ºC). Yeast will begin to die off at 120ºF (49ºC). Check your yeast before cooking! Yeast can expire and the dough will not properly rise. If you buy a jar it’s best stored at a cooler temperature in the refrigerator. 
• Flour – I use bread flour in this recipe. It has a higher protein content than all-purpose flour which leads to more gluten production and a chewier roll. All-purpose flour is more convenient and can be used in place of the bread flour if needed, it won’t change the composition drastically. The sweet potato replaces some of the flour in the dough so it’s fluffier than typical dinner rolls. It takes the rolls a bit to come together so be patient when mixing or kneading the dough.
• Butter – Melted butter adds richness to the dough while the tops of the rolls are brushed with additional butter just before baking. It adds a bit of sheen while also helping the finishing of flakey sea salt to stick. For the compound butter I beat it together with the cane sugar syrup for a sweet addition. 
• Egg – The addition of egg adds volume and helps to bind the dough together.
• Salt – Salt gives the dough flavor. I garnish the rolls with a bit of flakey sea salt for a nice finish. 
• Cane sugar syrup – Cane syrup is made from the juices from raw cane sugar boiled down. It’s an important ingredient in Southern cooking, specifically in Cajun and Creole cuisine. The flavor is like a cross between molasses, brown sugar and caramel, adding depth and richness to dishes. Unlike corn syrup, cane sugar syrup has a more subtle, natural flavor. You can find it on Amazon here. 

How to Make Sweet Potato Dinner Rolls

Step 1: Make the compound butter. 

In the bowl of a stand mixer fitted with the whisk attachment, add the butter and cane sugar syrup. Beat on medium-low until the sugar has dissolved and the mixture is light and fluffy. This can also be done by hand.

Step 2: Use or store the butter. 

Remove to a bowl and let stand at room temperature to serve with the rolls or refrigerate, covered, until ready to use. Let come to room temperature before serving. Garnish with sea salt just before serving.

Step 3: Cook the sweet potatoes. 

Add the sweet potatoes to a medium pot and add just water to cover. Bring to a boil over high heat and cook until the potatoes are tender, about 10 to 15 minutes.

Step 4: Mash the sweet potatoes. 

Use a slotted spoon to transfer the sweet potato to a mixing bowl and mash with a fork. Let cool then measure ¾ cup (115g) of the sweet potatoes.

Step 5: Bloom yeast. 

In a small bowl stir together ½ cup of warm water (105ºF – 110ºF/ 40ºC – 43ºC) with the yeast and sugar. Let sit for 5 to 10 minutes.

Step 6: Mix the dough 

In a large mixing bowl combine the reserved mashed sweet potatoes, yeast mixture, ¼ cup of the butter, egg and salt. Stir to combine. Add the flour and continue to mix until a shaggy dough forms.

Step 7: Knead the dough. 

Turn the dough out onto a clean work surface and knead until smooth, about 5 minutes.

Step 8: Bulk rise. 

Add the dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

Step 9: Divide the dough. 

Butter an 8″ x 11″ (20cm x 28cm) baking pan. Turn the dough out and cut the dough into 12 equal pieces (about 75g each).

Step 10: Shape the rolls. 

Shape each piece into a smooth ball by pulling and stretching each corner under each other and tucking it up. Place the seam side down and roll into an even ball. 

Step 11: Let rise again. 

Add the dough to the pan seam-side down then cover and let rise until puffy and touching each other, about an additional hour. Brush the rolls with the remaining butter.

Step 12: Bake the rolls. 

Heat oven to 350ºF (180ºC). Bake the rolls until golden brown and cooked through, about 25 minutes. Let the rolls cool for 5 minutes before removing from the pan and serving with the butter.

Tips and Tricks for This Recipe

How to make 9 rolls instead of 12

Prepare the dough as directed below in the recipe. When you get to dividing up the dough, divide it to 9 pieces rather than 12. Each should weigh about 90g each. Follow the shaping instructions listed below. Add to a 9″ (23cm) square baking pan. Heat oven to 350ºF (180ºC). Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let the rolls cool for 5 minutes before serving with the butter.  

How to make these in advance

Since there are two separate rises these rolls can take a bit of time. While they can be made a few days in advance and stored at room temperature you can also refrigerate the dough during the first rise overnight in the refrigerator for up to 24 hours in advance. 

How to store leftover rolls 

Add any leftover rolls to an airtight container for up to 3 days in advance. Warm in the oven at 350ºF (180ºC) for 6 to 8 minutes or in the microwave for 15 to 20 seconds. 

How to store leftover butter

Store refrigerated in an airtight container for up to 2 weeks. Before serving let the butter soften at room temperature for 30 minutes. 

Other Recipes to Try 

If you enjoy these sweet potato dinner rolls, give these a try: 

• Whipped Sweet Potatoes with Gorgonzola & Walnuts
• Baked Cinnamon Sugar Sweet Potato Fries

Sweet Potato Dinner Rolls with Whipped Cane Sugar Syrup Butter

Print Pin

Prep Time 3 hours hrs 30 minutes mins

Cook Time 25 minutes mins

Serves 12

US Customary – Metric

Ingredients:

For the whipped cane sugar butter:

• 1 cup unsalted butter, at room temperature
• 1 cup cane sugar syrup
• Flake sea salt

For the sweet potato rolls:

• 1 small sweet potato
• 1 teaspoon active dry yeast
• 2 teaspoons granulated sugar
• ½ cup unsalted butter, melted, divided
• 1 large egg, at room temperature
• ¾ teaspoon kosher salt
• 3 cups bread flour
• Vegetable oil, for greasing bowl
• Flakey sea salt, as needed

Instructions:

For the whipped cane sugar butter:

• In the bowl of a stand mixer fitted with the whisk attachment, add the butter and cane sugar syrup. Beat on medium-low until the sugar has dissolved and the mixture is light and fluffy. This can also be done by hand.
• Remove to a bowl and let stand at room temperature to serve with the rolls or refrigerate, covered, until ready to use. Let come to room temperature before serving. Garnish with sea salt just before serving.

For the sweet potato rolls:

• Add the sweet potatoes to a medium pot and add just water to cover. Bring to a boil over high heat and cook until the potatoes are tender, about 10 to 15 minutes.
• Use a slotted spoon to transfer the sweet potato to a mixing bowl and mash with a fork. Let cool then measure ¾ cup (115g) of the sweet potatoes.
• In a small bowl stir together ½ cup of warm water (105ºF – 110ºF/ 40ºC – 43ºC) with the yeast and sugar. Let sit for 5 to 10 minutes.
• In a large mixing bowl combine the reserved mashed sweet potatoes, yeast mixture, ¼ cup of the butter, egg and salt. Stir to combine. Add the flour and continue to mix until a shaggy dough forms.
• Turn the dough out onto a clean work surface and knead until smooth, about 5 minutes.
• Add the dough to a lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
• Butter an 8” x 11" (20cm x 28cm) baking pan. Turn the dough out and cut the dough into 12 equal pieces (about 75g each).
• Shape each piece into a smooth ball by pulling and stretching each corner under each other and tucking it up. Place the seam side down and roll into an even ball.
• Add the dough to the pan seam-side down then cover and let rise until puffy and touching each other, about an additional hour. Brush the rolls with the remaining butter.
• Heat oven to 350ºF (180ºC). Bake the rolls until golden brown and cooked through, about 25 minutes. Let the rolls cool for 5 minutes before removing from the pan and serving with the butter.

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