Bread Machine Sweet Potato Rolls with a Honey-Butter Glaze

Home » Bread Machine Sweet Potato Rolls with a Honey-Butter Glaze

Sneak Preview: These Bread Machine Sweet Potato Rolls are mixed on the DOUGH cycle, then baked in your oven. The glaze is delicious but optional.

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 for some of the best dinner rolls you’ve ever eaten.

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

These rolls are on our Thanksgiving menu, and I can’t wait!

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

A pan full of Sweet Potato Yeast Rolls

The secret to success with a bread machine:

I don’t use a bread machine in an orthodox way. The reason I’ve fallen in love with my bread machine is that 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 know how to adjust the moisture in the dough on the fly.

How to make perfectly round rolls:

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

Make them into balls or go all fancy and make crescents.

Ingredients and substitutions:

  • EGGS: I use large-sized 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 perfectly as long as there are no conflicting flavors added.
  • 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: Be sure to use room-temperature butter, not melted or icy-cold butter. Substitutes include shortening and margarine although I wouldn’t recommend either.
  • MILK: Milk contributes to a tender crumb. The more fat in the milk, the richer the roll. Whole milk would be my first choice. 2% 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. It all just goes together.
  • 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: 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.

How to make crescent-shaped Sweet Potato rolls:

how to roll out and shape sweet potato dinner rolls

A note about the Honey Butter Glaze:

The sticky sweetness of the Honey Butter Glaze makes these rolls irresistible. However, I recommend glazing only those you think will be eaten straight out of the oven as they will become even stickier after sitting a few hours.

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Sugar attracts moisture. A quick pass of butter when the rolls are still hot makes a tasty roll.

Sweet Potato Yeast Rolls filled with Poppy Seed Chicken Salad

IF you have any leftover rolls, they make perfect slider buns or containers 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.


Would you like to see more Bread Machine Tips and Recipes?


Did you enjoy this recipe? If so, leave a rating 🤩 inside the recipe below. No comment required. If you have any questions or suggestions, email me privately: Paula at saladinajar.com. Hope to see you again soon! Paula

sweet potato bread machine roll on a plate

Sweet Potato Rolls Recipe with Honey Butter Glaze

These light and fluffy dinner rolls are made with sweet potatoes and baked with a honey-butter glaze. Great slider buns without 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

Ingredients

Dough

  • 1 egg - 50 gr
  • ½ cup cooked and mashed sweet potato - (see notes) 100 gr
  • ¼ cup granulated sugar - 48 gr
  • 1 teaspoon salt - 6 gr
  • ¼ cup butter - (room temperature) 57 gr
  • cup warm milk - 151 gr
  • Dash of cinnamon
  • 3 cups bread flour - 360 gr
  • 2 teaspoons bread machine or instant yeast - 6 gr

Honey Butter Glaze

  • 1 egg white - stirred with a fork, 35 gr
  • 2 tablespoons honey - 21 gr
  • 1 tablespoon melted butter - 14 gr
  • 3 tablespoons sugar - 36 gr

Instructions
 

Making the bread dough:

  • Add all the dough ingredients to the bread machine pan in the order listed.
  • Choose the DOUGH cycle and press "Start." After 15 minutes, open the lid and check 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 flour work into the dough. Add more if necessary. If the flour is too dry and bounces off the side or rides on top of the paddle, add water 1 tablespoon at a time. Allow a couple of minutes for the water to work into the dough.
  • When the DOUGH cycle is finished, check 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.
  • See the directions below to form dough into the shape of your choice. Cover with a tea towel.
  • After rolls have almost doubled in size, brush with honey butter glaze if using.
  • Bake at 350˚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.)

How to make balls:

  • Divide dough in half, then half again making four sections. Divide each of these sections into 4 pieces of dough which should leave you with 16 little dough balls. Form into round balls.
  • Arrange balls into two round (or square) 8 or 9-inch greased pans.
  • Cover rolls loosely with a tea towel to rise.

How to shape crescents:

  • Divide dough in half and form each half into a ball. Roll to approximately 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.

Honey Butter Glaze:

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

Video

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 hasn’t been adulterated by extras like pineapple or other fruit. Be sure the sweet potatoes are mashed to a silky smooth texture 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 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
Sweet Potato Rolls Recipe with Honey Butter Glaze
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 recipesHoliday bread recipesSweet Potatoes breadyeast rolls

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31 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.