Glazed Sweet Potato Rolls Made with Bread Machine Magic
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.
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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.
Thanks to the bread flour, these rolls are sweet and buttery with a slightly chewy texture. 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.
See the “notes” in the recipe to make these rolls by hand or with a stand mixer.
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 are 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. 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.
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 fancy and make butter horn or crescent rolls, as shown below.
If you have leftover rolls, they make perfect slider buns or sandwiches for my Poppy Seed Chicken Salad. You 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:
Shaping the dough:
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.
📌Kitchen Secret📌: A pizza cutter makes quick work of this job, as seen in the video.
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:
Bake at 375˚F (190˚C) for 12-15 minutes. The internal temperature should reach 190˚F (88˚C).
FAQ about Sweet Potato Dinner Rolls
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.
Yes. Double-wrap baked rolls to prevent freezer burn, and use them within two weeks for the best flavor.
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 the recipe directs.
No. The recipe contains wheat flour which is full of gluten.
Final Thoughts: Why do I like to make these rolls? Two reasons:
- 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.
- When shaped into butter horns or crescent rolls, these are perfect for sharing 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 for a quick answer: Paula at saladinajar.com. Hope to see you again soon!
Glazed Sweet Potato Rolls Recipe
- ⅔ 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
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.
- 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.
- 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.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.