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
Servings 12
Calories 398kcal
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.
Video
Notes
Warm your liquids slightly (about 105–115°F) before adding yeast — this helps activate the yeast and ensures a fluffy rise without killing it.
Nutrition
Calories: 398kcal | Carbohydrates: 45g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 165mg | Potassium: 117mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3401IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 2mg
