Easy Sweet Potato Rolls

4.58 from 35 votes

These soft, fluffy, buttery, easy sweet potato rolls are perfect on your dinner table for Thanksgiving or Halloween spread, or Christmas dinner. Serve this warm with your favorite compound butter.

Prep Time20

Cook Time18

Proof Time1 5

Total Time1 43

Course: Main Course

Cuisine: American

Keyword: How to make sweet potato rolls, How to proof dinner rolls dough in Instant pot, sweet potato dinner rolls

Servings: Dinner rolls

Calories: 244kcal

Author: Lathiya

Equipment

Instant pot
Baking Pan
Silicon brush
Food processor

Ingredients

1 Cup Sweet Potato Puree 275 grams
4 1/2 Cups All-purpose flour
1 Cup Milk Warm
2 Eggs Large Room temperature
4 Tbsps Unsalted butter Room Temperature
2 1/4 tsp Yeast I used instant yeast
1 1/2 Tsp Salt
1/4 Cups Sugar

To brush

1 Tsp Milk

To smear

1 Tsp Butter

Instructions

Preparing the dough

Take a mashed sweet potato, sugar, eggs, yeast, salt, warm milk, and 2 cups of flour in the food processor with a dough blade.
Pulse it until all ingredients mix. Then add flour little by little till it forms a thick dough. Add butter and mix again.
Now transfer the dough to the floured kitchen countertop or kneading board.
Add 1 tbsp of flour and continue to slightly knead till it forms a non-sticky, smooth dough.

First Proof in Instant pot

Grease the inner pot with butter or oil. Place the dough inside the stainless steel pot.
Close the instant pot with a glass lid or instant pot lid.
Anyway, the pressure is not going to build up. So you need not worry about the vent.
Switch on the Instant pot and press the yogurt button. Set the timer to 30 minutes and press start.
After 30 minutes, the dough would have risen to double.
Punch down the dough and transfer it to a floured countertop.

Roll and second proof

After the first proofing, transfer the dinner rolls dough to the floured countertop.
Divide it into two halves. Roll each half into a log and cut it into 6 equal parts so that it makes 12 dinner rolls.
Take each roll and tuck the ends of the dough to the bottom side. Then roll it over the counter gently to make smooth round balls.
Repeat this with all other and place these rolls in the 9 * 13 baking pan.
Cover it with a cling sheet or kitchen towel and let it proof for 35 minutes or until the dough is doubled.
Usually, it happens in 35 minutes. If the room temperature is low due to the weather, it may take 40 to 45 minutes to double.

Bake

After the second proofing is done, preheat the oven to 400 Deg F.
Brush the roll with milk. This will give the beautiful golden top.
Bake the sweet potato dinner rolls in the preheated oven for 15 to 18 minutes.
Check the rolls in 15 minutes, if it has not golden top bake for 2 to 3 more minutes as needed.
Once done, remove the pan from the oven and let the rolls sit in the pan for 5 minutes before transferring it to a wire rack to cool down.
Brush butter over the hot dinner rolls.

Video

Notes

Instead of sweet potatoes, you can also use pumpkin or butternut squash puree to make these buns.
The quantity of flour depends on the quality of the flour you use. If you use unbleached all-purpose flour, you may end up using more than mentioned in this recipe.
The milk should be warm, not hot. Hot milk can kill your yeast.
I highly recommend smearing unsalted butter over the warm dinner rolls to enhance the flavor and aroma. Do not skip this part.
If you don’t prefer to use eggs, you can use 1 tablespoon ground flax seeds mixed with 3 Tablespoons of water in the place of 1 egg.
To make it vegan, use unsalted butter and use almond milk or coconut milk.
You can also sprinkle granulated sugar or sea salt over the rolls just before baking. I added granulated sugar.
If you are using Active dry yeast, first mix 1/4 cup warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5 to minutes till it becomes frothy. Then pour this yeast mixture into other ingredients and continue the process.

Nutrition