Bread Machine Sweet Potato Rolls with Honey Butter Glaze

These soft, golden rolls are made with mashed sweet potatoes and kneaded in your bread machine for convenience. Bake them plain or brush with honey butter for a warm and lightly sweet finish.

16 rolls

sweet potato bread machine roll on a plate

Prep Time 45

Cook Time 15

Mix and Rise Time 2 15

Total Time 3 15

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 (1 teaspoon) salt
¼ cup (57 g) unsalted butter, finely chopped
dash of cinnamon - (optional)
3 cups (360 g) bread flour
2 teaspoons (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 (1 tablespoon) granulated sugar

Instructions

Add ingredients to your bread machine pan in the order listed: ⅔ cup milk , 1 large egg, ½ cup cooked and mashed sweet potato, 3 tablespoons granulated sugar, 1 teaspoon salt, ¼ cup unsalted butter, finely chopped, dash of cinnamon, 3 cups 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 the rolls from the pan within a few minutes and cool on a wire rack to prevent soggy bottoms.
Honey Butter Glaze: Combine all ingredients 1 egg white, 1 tablespoon honey, 1 tablespoon 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.
The honey butter glaze adds shine and flavor but remains slightly sticky. If you're making rolls ahead or transporting them, consider using the simple egg glaze instead.
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.

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information