Sweet Potato Rolls Recipe

Mashed sweet potatoes: Provides natural sweetness and a moist texture to the rolls.

Warmed milk: Helps activate the yeast and adds richness to the dough.

Melted butter: Adds flavor and tenderness to the rolls.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the overall flavor of the rolls.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

All-purpose flour: Forms the structure of the rolls, giving them their shape and texture.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a smoother and more elastic dough. If the dough is too sticky, sprinkle a little more flour onto the surface, but be careful not to add too much as it can make the rolls dense.

• mashed sweet potatoes - Substitute with mashed butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.

• warmed milk - Substitute with almond milk: Almond milk provides a similar consistency and can be used for those who are lactose intolerant or prefer a dairy-free option.

• melted butter - Substitute with coconut oil: Coconut oil offers a similar fat content and can add a subtle coconut flavor to the rolls.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a slight floral note to the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing, making it a convenient alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser roll.

• Allow the sweet potato rolls to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.

• For short-term storage:

  • Place the cooled rolls in an airtight container or a resealable plastic bag.
  • Store at room temperature for up to 2 days.
  • To keep them fresh longer, refrigerate the rolls for up to a week.

• For freezing:

  • Wrap each roll individually in plastic wrap or aluminum foil to prevent freezer burn.
  • Place the wrapped rolls in a resealable freezer bag or an airtight container.
  • Label the bag with the date and type of rolls for easy identification.
  • Freeze for up to 3 months.

• Reheating frozen rolls:

  • Thaw the rolls at room temperature for a few hours or overnight in the refrigerator.
  • Preheat the oven to 350°F (175°C).
  • Place the thawed rolls on a baking sheet and cover them loosely with aluminum foil.
  • Warm in the oven for about 10-15 minutes or until heated through.
  • For a crispier exterior, remove the foil during the last 5 minutes of reheating.

• For a quick microwave option:

  • Place a thawed roll on a microwave-safe plate.
  • Cover with a damp paper towel to retain moisture.
  • Microwave on medium power for 20-30 seconds or until warm.

• To refresh the rolls:

  • Brush the tops with a little melted butter before reheating in the oven.
  • This adds a delightful shine and extra flavor to the sweet potato rolls.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the sweet potato rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through. This method will help maintain the rolls' soft and fluffy texture.

• Microwave Method: Place the rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 20-30 seconds per roll. Check if they are warm enough; if not, continue heating in 10-second intervals. Be cautious not to overheat, as this can make the rolls chewy.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the sweet potato rolls in the basket and cover with a lid. Steam for about 5-7 minutes until they are heated through. This method keeps the rolls moist and soft.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the rolls directly on the rack or on a baking sheet. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside. This method is great for adding a bit of crunch to the rolls.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the sweet potato rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until they are warmed through. This method can give the rolls a slight toasty exterior while keeping the inside soft.

• Large mixing bowl: To combine the mashed sweet potatoes, warm milk, melted butter, sugar, and salt.

• Measuring cups: To measure the mashed sweet potatoes, warm milk, and flour accurately.

• Measuring spoons: To measure the melted butter, sugar, salt, and yeast.

• Whisk: To mix the ingredients together until well combined.

• Damp cloth: To cover the dough while it rises.

• Floured surface: To knead the dough until it becomes smooth and elastic.

• Greased bowl: To place the dough in while it rises.

• Baking sheet: To place the shaped rolls on before baking.

• Oven: To bake the rolls at the required temperature.

• Wire rack: To cool the rolls after baking.

• Knife: To divide the dough into 12 equal pieces.

• Pastry brush: Optional, to brush the rolls with additional melted butter before or after baking for extra flavor and shine.

Prepare ingredients in advance: Measure and prepare all ingredients ahead of time to streamline the process.

Use a stand mixer: Utilize a stand mixer to combine the dough ingredients, saving time and effort on kneading.

Microwave sweet potatoes: Cook sweet potatoes in the microwave instead of boiling to speed up the preparation.

Warm environment for rising: Place the dough in a warm oven (turned off) to expedite the rising process.

Divide dough with a bench scraper: Use a bench scraper to quickly and evenly divide the dough into rolls.