Visit our Bread Recipes page for more homemade bread ideas, and don’t miss our collection of Sweet Potato Recipes.
My family usually gathered around my grandparents’ table for Thanksgiving. It was never a formal affair—dishes rarely matched, and we dressed comfortably and casually. What mattered was the food and the way the house filled with familiar scents and warmth. Everyone who walked through the door could smell the feast and feel the welcome. The table always seemed to glow with that special kind of love.
When the table was full and Grandpa said grace, what did I reach for first? Turkey, mashed potatoes, or cranberry sauce? No—without fail I went straight for the rolls. Carbs and I have a long history. My grandma made two kinds every year: Honey Potato Wheat Rolls and Buttery Crescent Rolls. Her rolls were legendary for their tender, buttery texture. She often saved a few just for me in a little bread basket on top of the refrigerator—not because I deserved special treatment, but because she indulged my enthusiasm.
The bread was the one thing that got a proper serving vessel: a cotton-towel–lined basket or bowl. Wherever that basket sat, you’d find me.
Sweet Potato Dinner Rolls
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 1/4 teaspoons yeast (active dry or instant) or one packet
- 1 1/2 cups warm water for extra flavor, you can use the cooking water from the potatoes
- 2/3 cup maple syrup preferably dark
- 1 cup lukewarm mashed sweet potatoes
- 2/3 cup butter softened to room temperature
- 2 eggs
- 1 1/2 teaspoons salt
- 2 cups white whole wheat flour
- 5 to 5 1/2 cups all-purpose flour
Instructions
To Make the Dough:
-
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and maple syrup. Stir gently and sprinkle the yeast over the surface. Let sit for about 2 minutes. Add the mashed sweet potatoes, butter, eggs, and salt, stirring to combine. Add the white whole wheat flour and 2 cups of the all-purpose flour and mix until even. Gradually add the remaining all-purpose flour until the dough comes together. If using a stand mixer, knead with the dough hook; otherwise, turn the dough onto a well-floured surface and knead until smooth and elastic, about 5 minutes. Place the dough in a large clean bowl or dough bucket, cover tightly, and refrigerate for at least 8 hours and up to 5 days.
To Shape the Rolls:
-
Butter or grease two 9″x13″ rectangular pans, four 8″ round pans, or three standard muffin pans and set aside.
-
Turn the chilled dough onto a floured surface and punch it down. Divide the dough in half, then portion each half into 20 equal pieces. Roll each piece into a smooth ball.
-
For standard dinner rolls, place the balls into the prepared pans (5 rows of 4 in each rectangular pan, or 10 in each round pan). For cloverleaf rolls, divide each ball into three smaller pieces, roll them tightly, toss in melted butter, and place three in each muffin cup. Cover with a clean towel and let rise in a warm, draft-free spot until puffy and nearly doubled, about 2 hours.
To Bake the Rolls:
-
Preheat the oven to 375°F (190°C).
-
Bake the rolls 20 to 30 minutes, until golden brown. If you like, brush the hot rolls with melted butter before serving.
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
Did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your creations!
Pin Recipe
Share on Facebook
This post was originally published November 14th, 2014.