Glazed Sweet Potato Rolls (Bread Machine Dough)
Sneak Preview: These glazed sweet potato rolls are light, tender, and subtly sweet—with real mashed sweet potato in the dough and a soft golden color that makes them a holiday favorite. Mix the dough in your bread machine, shape by hand, and bake to golden perfection.
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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 or egg glaze for some of the best dinner rolls you’ve ever eaten.
What Makes These Rolls Worth Sharing
- Soft, slightly chewy rolls that stay fresh for days
- No need to warm butter—just toss it in
- Use leftover mashed sweet potatoes or canned
- Versatile shape: crescents, horns, or rounds
- Perfect for sliders or little sandwiches filled with chicken salad, ham salad, or pimento cheese spread.
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:
- Use large eggs (50 gr ±). Room temp not required.
- SWEET POTATO:
- Microwave or bake a medium sweet potato and peel.
- Can sub canned sweet potato or baby food (may need more flour).
- SUGAR:
- Granulated sugar adds sweetness.
- Swap with light brown sugar for a warmer flavor.
- SALT:
- Use table salt or sea salt.
- If using Kosher salt, add ¼ teaspoon more.
- BUTTER:
- Use unsalted butter.
- Instead of melting, shop the butter finely.
- Can sub shortening, margarine, or plant-based butter.
- MILK:
- Whole milk gives best flavor.
- Low-fat milk works, too.
- CINNAMON (optional):
- Highly recommended for a subtle spice undertone.
- BREAD FLOUR:
- Gives the dough its strength and chew.
- All-purpose flour works in a pinch.
- INSTANT YEAST:
- Recommended for this method.
- If using active dry yeast, add ¼ tsp more or allow longer rise time.
- HONEY (for glaze):
- Can sub maple syrup or leave it off.
Step-by-Step: Mix and Knead the Dough
Step 1: Add ingredients to the bread machine pan in the order listed.
Step 2: Select the DOUGH cycle and press START. Check to make sure the paddles are moving and the dough is starting to clump.
Step 3: Open the lid after 15-18 minutes and check the dough texture. It should be smooth and elastic, sticking to the pan, then pulling away cleanly.
Step 4: After kneading, remove the dough once it has doubled in size.
Shaping the Dough Into Round Balls
Step 5: Turn the dough onto a floured surface and divide it in half.
Step 6: Portion each half into 8 pieces. Roll each piece into a ball or desired shape (horns or crescents).
Step 7: Arrange rolls inside a greased round pan.
Step 8: Cover and let rise until noticeably puffy (about 45–60 minutes).
Shaping the Dough Into Butterhorn or Crescent Rolls
📌Kitchen Secret📌 A pizza cutter makes quick work of this job.
- Turn the dough onto a floured surface, divide into two balls, and roll into a large circle.
- Divide each circle into 8 pie-shaped pieces.
- Starting from the widest side, roll up each triangle as shown.
- Cover and let rise until noticeably puffy (about 45–60 minutes).
- When the rolls are nearly double in size, brush with the simple egg glaze (if using).
Baking
Step 9: Preheat your oven to 375˚F (190˚C) for about 15 minutes before you think the rolls will be ready to bake.
Step 10: Bake at 375°F (190°C) for 10–12 minutes or until golden brown.
Step 11: Brush with honey butter glaze or additional butter if desired and serve warm.
Shared and Loved
“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! “–Stacie
Glazed Sweet Potato Rolls (Bread Machine Dough)
Video
Ingredients
Dough
- ⅔ cup (151 g) milk
- 1 large (50 g) egg
- ½ cup (128 g) cooked and mashed sweet potato (see notes)
- 3 tablespoons (36 g) granulated sugar
- 1 teaspoon salt
- ¼ cup (57 g) unsalted butter, finely chopped
- dash of cinnamon optional
- 3 cups (360 g) bread flour
- 2 teaspoons bread machine or instant yeast
Honey Butter Glaze
- 1 (30 g) egg white
- 1 tablespoon (21 g) honey
- 1 tablespoon (14 g) melted butter
- 1 tablespoon granulated sugar
Instructions
- Add ingredients to your bread machine pan in the order listed: ⅔ cup (151 g) milk , 1 large (50 g) egg, ½ cup (128 g) cooked and mashed sweet potato, 3 tablespoons (36 g) granulated sugar, 1 teaspoon salt, ¼ cup (57 g) unsalted butter, finely chopped, dash of cinnamon, 3 cups (360 g) bread flour, 2 teaspoons bread machine or instant yeast.Choose the DOUGH cycle and press “Start.”
- Check the dough: After one minute, open the lid and check that the paddle(s) is engaged and the dough is starting to clump.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.
- Let the dough knead and rise in the machine. It should double in size by the end of the cycle. Remove dough from the machine and place on a lightly floured surface.
- Divide dough in half and each half into 8 equal portions (16 total rolls). See the picture gallery and videos in the post for how to make balls.
- Arrange balls into two round (or square) 8 or 9-inch greased pans. Arrange crescents on a baking sheet.
- Shaping 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.After rolls have almost doubled in size, brush with simple egg glaze, if using.
- Preheat oven to 375°F (190°C).
- Bake at 375˚F (190˚C) 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 1 (30 g) egg white, 1 tablespoon (21 g) honey, 1 tablespoon (14 g) melted butter, and 1 tablespoon granulated sugar 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
- Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as the recipe directs.
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic. Depending on your experience, this may take 10-20 minutes.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
What can I serve with these rolls?
They’re ideal for holiday meals like turkey, ham, or roast beef. You can also use them for sliders or sandwiches with leftovers. Take the holiday theme one step further by serving rolls with microwave pumpkin butter.
How should I store leftover rolls?
Let them cool completely, then store in an airtight container at room temperature for up to 3 days. Reheat in the microwave or a low oven.
Can I make these rolls the day before?
Yes. Use the DOUGH cycle on your bread machine, then refrigerate the dough overnight. The next day, shape the rolls as soon as the dough is easy to handle. Let them rise again before baking as directed.
Final Thoughts:
These rolls are a hit year-round, but they really shine on a holiday table. The bread machine takes the hard work out of the dough, and the sweet potato gives them that rich color and lasting softness—definitely a batch worth sharing.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.