Glazed Sweet Potato Rolls Made with Bread Machine Magic

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Sneak Preview: These glazed sweet potato rolls are made with a bread machine. Use the DOUGH cycle to mix and knead the dough, shape it by hand, then bake the rolls in your oven. Add them to your Thanksgiving tradition, or use them to hold sandwich fillings at your next party.

Bread machine sweet potato roll with glaze.

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Sweet potato lovers, listen up! Adding sweet potatoes to this bread machine dough will make you a rock star at Thanksgiving. Top with an optional honey-butter glaze or a simple egg glaze for some of the best dinner rolls you’ve ever eaten.

These rolls are sweet and buttery with a slightly chewy texture thanks to the bread flour. If you want a more tender crumb, substitute all-purpose flour.

The secret to the Hawaiian-bread-like color and lasting freshness is in the sweet potatoes. Don’t worry. No one will guess because you can’t see or taste the potatoes.

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See the “notes” in the recipe to make these rolls by hand or with a stand mixer.

A pan full of Sweet Potato Yeast Rolls
Sweet Potato Dinner Rolls with optional Honey Butter Glaze

The secret to success with a bread maker:

I don’t use a bread machine the traditional way. I’ve fallen in love with my bread machine because my method is all about the DOUGH cycle and checking the dough as you go. Be sure to read this article about opening the lid and watching the dough knead, so you will know how to adjust the moisture in the dough on the fly.


Ingredients and substitutions:

  • EGGS: I use large eggs in all my bread recipes.
  • SWEET POTATO: Microwave or bake a medium-sized sweet potato and peel. Smash the potato before adding it to the pan. Leftover mashed sweet potatoes work as long as no conflicting flavors were added.

    Possible substitutes include pumpkin puree or baby food sweet potatoes. Pureed baby food is often watery, so you may need to compensate with additional flour.
  • SUGAR: Use granulated sugar (not powdered sugar). Substitute brown sugar if you prefer.
  • SALT: I use table salt or sea salt. Use 1/4 teaspoon more if using Kosher salt.
  • BUTTER: It’s unnecessary to warm the butter (or the milk). The friction of the bread machine paddles will warm the ingredients in no time. Substitutes include shortening, margarine, or vegan butter.
  • MILK: Milk contributes to a tender crumb. The more fat in the milk, the richer the roll. Whole milk would be my first choice. Low-fat milk is my second choice and what I usually use since that’s what I keep on hand.
  • CINNAMON: It’s optional, but I implore you to try it. Your tastebuds won’t be able to call it by name, but they will recognize something special. The flavors go together (…like a horse and carriage, love and marriage. Wait, I just got carried away thinking about it.)
  • BREAD FLOUR: You can substitute all-purpose flour if that’s what you have. Bread flour will give you a better rise.
  • BREAD MACHINE OR INSTANT YEAST: I recommend instant yeast for all bread machine recipes. Yes, you can use active dry yeast instead of instant yeast but it is slower acting. Give the dough more time to rise or add 1/4 teaspoon of extra yeast.
  • HONEY: Maple syrup is a possible substitute. It will change the flavor slightly.
ingredients required for sweet potato rolls

How to make perfectly round dinner rolls:

Check out the video to see how to make perfectly round rolls.

Make this dough into round balls or go all fancy and make butter horn or crescent rolls as shown below.


Sweet Potato Yeast Rolls filled with Poppy Seed Chicken Salad

If you have leftover rolls, they make perfect slider buns or sandwiches for my Poppy Seed Chicken Salad. Better make a bunch if that’s your plan because it’s easy to eat a whole pan of these without even realizing it.


How to mix and knead the dough:

weighing the ingredients into a bread machine pan with digital scales
Weigh the ingredients into the bread machine pan using the “zero” feature between each ingredient. Next, select the DOUGH cycle and press START.
Dough should start to clump immediately after starting the DOUGH cycle.
After one minute, open the lid and look to see if the paddles are engaged correctly. The dough should start to clump.
The dough should become smooth and elastic towards the end of the kneading phase.
Recheck dough at the 15-minute mark. The dough should stick to the side, then pull away cleanly. If it does not, make adjustments by adding more flour or liquid one tablespoon at a time and allowing a couple of minutes between each addition for the dough to absorb it. Read more about this surprising secret to making better bread with a bread machine.

Dough fully proofed at the end of the DOUGH cycle.
The dough should be doubled in bulk at the end of the DOUGH cycle. If not, leave the dough in the machine until it doubles before moving to the next step.

Shaping the dough:

Pulling the dough onto a lightly floured surface.
Pull the dough out of the bread machine onto a lightly floured surface.
shaping the dough into a large ball.
After lightly kneading, shape into a ball. Divide in two and shape each section into a ball.

I love to make butter horn rolls with this dough. If you prefer round balls as seen in the top picture, please watch the video.

rolling dough into a circle with a rolling pin.
Roll one of the two balls of dough into a circle approximately nine to ten inches in diameter.
making crescents.
Cut the circle into 8 pieces, like a pie or a pizza.

📌Kitchen Secret📌: A pizza cutter makes quick work of this job as seen in the video.

Covering the rolls to proof.
Cover the rolls for the final proof on your counter. When they are ready, the rolls will be puffy and not quite double their original size.

Preheat your oven to 375˚F (190˚C) for about 15 minutes before you think the rolls will be ready to bake.

Glazing and baking the rolls:

glazing the crescents or butter horns
The glaze is optional, but a simple egg wash makes these rolls shiny and beautiful.

Bake at 375˚F (190˚C) for 12-15 minutes. The internal temperature should reach 190˚F (88˚C).

baked crescents on a wire rack
Remove the baked rolls from the baking sheet onto a cooking rack so the bottoms won’t get soggy.

FAQ about Sweet Potato Dinner Rolls

Can I make these rolls without a glaze?

Yes. The rolls won’t be shiny when baked if you don’t glaze them. You can always brush your rolls with butter as you remove them from the oven. However, they will be dull after the butter is absorbed and the rolls cool.

Can I freeze these rolls after they are baked?

Yes. Double-wrap baked rolls to prevent freezer burn and use within two weeks for the best flavor.

Can I make these rolls the day before I serve them?

Yes. Make the dough the day before with your bread machine and use the DOUGH cycle. Remove the dough and chill it overnight. The following day, take the dough out of the fridge and shape the rolls as soon as you can handle the dough. Allow the rolls to proof a final time before baking as directed in the recipe.

Are these rolls gluten-free?

No. The recipe contains wheat flour which is full of gluten.

Final Thoughts: Why do I like to make these rolls? Two reasons:

  1. It’s an easy way to add sweet potatoes to your Thanksgiving menu. You can skip the candied sweet potato casserole if that’s not your thing.
  2. When shaped into butter horns or crescent rolls, these are perfect to share with your loved ones at a luncheon, tea, or shower. Slice them in half horizontally and fill them with chicken salad, tuna salad, ham salad, or pimento cheese.

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

sweet potato bread machine roll on a plate

Glazed Sweet Potato Rolls Recipe

These light and fluffy dinner rolls are made with sweet potatoes and baked with a honey-butter glaze or a simple egg glaze.
5 from 3 votes
Prep Time 45 mins
Cook Time 15 mins
Mix and Rise Time 2 hrs 15 mins
Total Time 3 hrs 15 mins
Course Bread
Servings 16 rolls

Video

Ingredients

Dough

  • cup milk - 151 gr
  • 1 egg - (large) 50 gr
  • ½ cup cooked and mashed sweet potato - (see notes) 115 gr
  • 3 tablespoons granulated sugar - 42 gr
  • 1 teaspoon salt - 6 gr
  • ¼ cup unsalted butter - (chopped) 57 gr
  • dash of cinnamon - (optional)
  • 3 cups bread flour - 360 gr
  • 2 teaspoons bread machine or instant yeast - 6 gr

Honey Butter Glaze

  • 1 egg white - 35 gr
  • 1 tablespoon honey - 21 gr
  • 1 tablespoon melted butter - 14 gr
  • 1 tablespoon granulated sugar - 14 gr

Instructions
 

Making the bread dough:

  • Add the dough ingredients to the bread machine pan in the order listed.
  • Choose the DOUGH cycle and press "Start." After one minute, open the lid and check that the paddle(s) is engaged and the dough is starting to clump. The ingredients may have been mismeasured if the dough is dry and crumbly or looks like pancake batter. Add liquid or flour as needed until the dough clumps.
  • After 15 minutes, open the lid and recheck the dough. The dough should stick to the side, then pull away cleanly. If the dough is too wet, add flour one tablespoon at a time. Wait a couple of minutes to let the dough absorb the flour before adding more. If the flour is too dry, add water one tablespoon at a time. Allow a couple of minutes for the dough to absorb the additional water before adding more.
  • When the DOUGH cycle is finished, test the dough. It should be doubled in size. If not, leave the dough in the machine until it doubles. Then, move the dough from your bread machine to a floured surface. (I like to use a silicone baking mat so I can throw the whole mess into the dishwasher.) Push the dough down gently to deflate it.

How to shape the rolls into balls:

  • Divide dough in half, then half again, making four sections. Divide each of these sections into four pieces of dough, leaving you with 16 little dough balls. Form into round balls. (See video for how to form balls.)
  • Arrange balls into two round (or square) 8 or 9-inch greased pans.
  • Cover rolls loosely with a tea towel to rise.
  • After rolls have almost doubled in size, brush with honey butter glaze or simple egg glaze if using.

How to shape crescents:

  • Divide dough in half and form each half into a ball. Roll to approximately 9-10 inches in diameter. Use a knife or pizza cutter to create 8 triangles (see picture). Roll each triangle starting from the wide end and finally, tucking the small end under so it will not pop out when baked. Place on a greased cookie sheet.
  • Cover rolls loosely with a tea towel to rise.
  • When rolls are almost doubled in size, brush simple egg glaze over the top and place in the oven.

Baking:

  • Bake at 375˚F for 12-15 minutes or until rolls are golden brown.
  • Remove from the pan or cookie sheet to allow cooling. (If you leave them in the pan too long, they will get soggy on the bottom.)

Honey Butter Glaze:

  • Combine all ingredients and brush carefully over each roll immediately before popping them into a preheated oven. Try not to let the glaze touch the cookie sheet.

Simple Egg Glaze:

  • Whisk one egg until smooth.

Notes

Preparing Sweet Potatoes:
Boil or bake fresh sweet potatoes, or reserve 1/2 cup portions from your leftover Thanksgiving sweet potato casserole as long as it doesn’t contain extras like pineapple or other fruit. Mash the sweet potatoes until they are smooth so they won’t be recognized in the rolls.
Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
Glazed Sweet Potato Rolls Recipe
Serving Size
 
1
Amount per Serving
Calories
 
169
Calories from Fat 45
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
21
mg
7
%
Sodium
 
193
mg
8
%
Carbohydrates
 
27
g
9
%
Fiber
 
1
g
4
%
Sugar
 
9
g
10
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Bread
Cuisine: American
Keywords: bread machine recipe, sweet potatoes, dough cycle, yeast rolls, dinner rolls
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Recipe Rating




33 Comments

  1. Patricia Harper says:

    Dinner Rolls

  2. These rolls are gorgeous, Paula! I’m not cooking for Thanksgiving, but I wouldn’t even need an occasion to make these. 🙂

  3. These sound delicious, but I don’t have a bread machine. Can they be made without it? If so, how? Thanks!

    1. Stefanie,
      Yes, I am confident they could be made by hand or with a stand mixer but I have not actually done it myself so can’t give you specific instructions. You might google how to convert a bread machine recipe to get started.

  4. Online RSA says:

    It’s looks delicious. Thanks for the post.

  5. The Café Sucré Farine says:

    Yum, Paula, I could probably eat a whole panful of these – quite delish looking! I need to come watch you up close make those round dough balls, mine don’t come out as perfect as yours!

  6. I’d like to make these this weekend to have with lasagna! I’m wondering if they can be assembled ahead of time and baked just before dinner. If so, at what stage should they be refrigerated? Thanks!

    1. Rebecca,
      I would recommend chilling them after you have formed them into rolls. You’ll need to allow an extra 1-2 hours (depending on the temperature of your room) for them to double before you bake them. Hope that helps.

      1. Thanks! I’ll let you know how it goes – I’m making them tomorrow!

  7. Angel Kolb says:

    Making these now! Holy smokes, I made 1/2 buns and 1/2 croissants!). They are huge and absolutely fabulous!))

  8. Peggy Helmick says:

    Paula, I wanted to tell you I made the Sweet Potato Rolls for Thanksgiving Dinner and they were a real hit. I didn’t put the glaze on them because I made them on Wed. Our daughter took one bite and said ” these are the best rolls I have ever eaten. I have to have this recipe.” I felt really good. I have been sick and on Chemo for 6 months and my family doesn’t ask me to help out much with things, but I wanted to try a little something so your rolls was what I chose to do. They turned out wonderful. I gave my bread machine away so I used my Kitchen aid to whip them up. Thanks for sending the recipe. Peggy

    1. Paula, thanks for posting your experience for us. Did you follow the recipe exactly with your Kitchen Aid or did you have to add extra flour as Peggy did. Also did you sift your flour prior to measuring? Thanks and I pray that God blesses you with a speedy recovery.

  9. Peggy Helmick says:

    I just saw the comment about how to make them if you don’t have a bread machine. I just used my Kitchen aid. I had to use approx. 1 extra cup of flour because the dough was very sticky. I then took the dough out of the bowl with floured hands kneaded a little more flour into the dough so it wouldn’t stick to my fingers, formed it into a dough ball, greased my bowl put the dough back in the bowl and turned it over so it would have the oil on both sides of the dough. I covered the bowl and let it set until it had probably doubled in size. I than punched it down and divided it like the recipe said. I put in in 2 cake pans, covered them with a tea towel and let them rise again till double in size. I then baked them as your recipe suggested and they turned out wonderful. Hope this helps with those who want to know how to do this without a bread machine.

  10. CommonSenseMom says:

    I made these in the bread machine today (they are rising right now). The dough was very, very sticky. Is that how it turns out for you, Paula? I added an extra 1/2 cup of flour, and it was still very difficult to shape the rolls.

    1. Hi Common Sense,
      Oh no. The dough should not be sticky. It should be VERY easy to handle. I wonder if you miscounted the cups of flour (I’ve done that), or….is it possible you mis-measured the liquid ingredients? Were your sweet potatoes runny? They should be the consistency of rather thick mashed potatoes. Anyway, you did the right thing by adding more flour but sounds like you should have added even more. Did you use bleached flour? If so, you must use more than if you use the bread flour called for in the recipe. This is a mystery and I’m not sure of the answer without watching you make them.

      1. CommonSenseMom says:

        I make bread in the machine several times a week at least, so I’m pretty familiar with the process. I think the liquid measuring was good. It is possible that I miscounted the flour. As I recall, I had to open a new bag, so maybe that was the problem. I do use bread flour. Also, I baked the sweet potato in foil, and it may have had a high moisture content (it seemed fairly juicy when I peeled it). Thanks for responding…I’ll try them again.

        1. I think your sweet potato should have been perfect. Perhaps it was the flour. Makes sense.

  11. Made these rolls and really enjoyed them! I liked them best as a dinner roll. I made them in the morning so I skipped the glaze and warmed them up for dinner, so delicious!

    1. Hi Stacie,
      Thanks for taking the time to come back and give your opinion. This dough also makes wonderful cinnamon rolls. I just made some yesterday.

    1. Hi Torn,
      I’m afraid I don’t really know. I buy whatever is available in my local grocery store and it has always turned out just fine.

  12. Hi Paula,
    Can I save the leftover glaze to use in 3 days? Doing a test run on these rolls today and will be making them again on Thansgiving.

    Thank you!

    1. I haven’t tried it but I would think so–as long as you keep it in a sealed container so it won’t dry out.

  13. Hi Paula. Love ur homemade bread recipes. I tried several recipes including this n really satisfied. Do u have a recipe italian herb bread? Contains rosemary, thyme n parmesan? Thank u 🙂

    1. Hi Elly,
      I do not have one like that. Will work on it. 🙂

  14. Thank you Paula! These rolls are wonderful! i was too lazy to cook potatoes so i used pumpkin pure instead. By the end of the day only one roll was lef. i am glad i found your site!

    1. Elina,
      I’m so glad you wrote. I have never tried pumpkin in these rolls but figured it would probably work. Good to know! Thanks for writing.

      1. 5 stars
        Thank you for sharing your wonderful recipes! Hawaiian rolls are next on the list! 🙂

  15. 5 stars
    Thank you for sharing your wonderful recipes! Hawaiian rolls are next on the list! 🙂

  16. Krestena Sullivan says:

    This question may seem silly but I’m guessing that the ingredients for the honey butter glaze begin with the fork beaten egg and everything above that is for the rolls. Is that correct? The recipe says to add all ingredients and maybe it’s supposed to be obvious to stop at the yeast.

    1. Hi Krestena,

      That is not a silly question. I have already fixed it. Thank you for writing. Hope you love the rolls as much as we do.

  17. Hi Paula, these rolls are awesome! Can this recipe turn into Bread Machine Sweet Potato Loaf as well? Thank you.

    1. I haven’t tried it, Lee. Let me know if you do.