Buttermilk Sweet Potato Dinner Rolls

These rolls are amazingly tender and perfectly moist. There is no overwhelming sweet potato flavor in these, just a hint of sweetness.

Buttermilk Sweet Potato Dinner Rolls

Buttermilk Sweet Potato Dinner Rolls


  • 1/4 cup warm water (110 degrees)
  • 1 tbsp yeast
  • 1/2 tsp granulated sugar
  • 1 cup buttermilk, warmed to 110 degrees
  • 1/4 cup butter, softened
  • 1 egg, at room temperature
  • 1/4 cup granulated sugar
  • 1 1/4 tsp salt
  • 3/4 cup sweet potato puree (I use fresh but canned works too)
  • 4 1/2 - 5 cups all-purpose flour
  • 1 tbsp butter, melted


  1. In the bowl of an electric mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar. Whisk until yeast dissolves and let rest 5 minutes.
  2. Stir in buttermilk, 1/4 cup butter, egg, 1/4 cup sugar, salt and sweet potato puree. Mix in 1 cup flour.
  3. Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl).
  4. Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
  5. Butter a 13" x 9" baking dish, set aside. Punch dough down and divide into 20 pieces (they should be about 1/4 cup each). Roll pieces into balls and place in greased baking dish (I do 5 rows of 4, they will touch vertically). Let rise until double, about 30 minutes.
  6. Preheat oven to 400 degrees. Bake rolls 17 - 20 minutes until golden.
  7. Remove from oven and brush with melted butter. Serves 20


For step-by-step instructions for this recipe and more, visit Cooking Classy.


Author: Cooking Classy

Recipe and photo courtesy Cooking Classy.

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