Sweet Potato Rolls Recipe

Mashed sweet potatoes: Adds natural sweetness and a moist texture to the rolls.

Warm milk: Activates the yeast and adds richness to the dough.

Melted butter: Provides flavor and tenderness to the rolls.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the rolls.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

All-purpose flour: Forms the structure of the rolls.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop the gluten structure, making the rolls light and fluffy. If the dough is too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as this can make the rolls dense.

• mashed sweet potatoes - Substitute with mashed butternut squash: Both have a similar texture and sweetness, making them interchangeable in this recipe.

• warm milk - Substitute with warm almond milk: Almond milk provides a similar consistency and can be used for a dairy-free option.

• melted butter - Substitute with melted coconut oil: Coconut oil has a similar fat content and will provide a slightly different but pleasant flavor.

• sugar - Substitute with honey: Honey adds sweetness and moisture, though it may slightly alter the flavor profile.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar taste.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be activated in warm water.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the rolls denser.

• To keep your sweet potato rolls fresh, store them in an airtight container at room temperature. They will stay soft and delicious for up to 2 days.
• For longer storage, place the rolls in a resealable plastic bag or wrap them tightly in plastic wrap. Store in the refrigerator for up to a week.
• To freeze the rolls, allow them to cool completely. Wrap each roll individually in plastic wrap, then place them in a resealable freezer bag. They can be frozen for up to 3 months.
• When you're ready to enjoy the frozen rolls, thaw them at room temperature for a few hours or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes or until heated through.
• For a quicker option, you can also microwave the rolls. Place a damp paper towel over the roll and microwave on medium power for 20-30 seconds or until warm.
• If you prefer a slightly crispy exterior, you can toast the rolls in a toaster oven or under the broiler for a few minutes. Keep a close eye to prevent burning.
• For added flavor, brush the rolls with a bit of melted butter or olive oil before reheating. This will give them a lovely golden finish and enhance their taste.

• Preheat your oven to 350°F (175°C). Place the sweet potato rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Warm them in the oven for about 10-15 minutes until they are heated through.

• For a quicker method, you can use a microwave. Place a damp paper towel over the rolls to keep them moist. Heat on medium power for about 20-30 seconds per roll, checking frequently to avoid overcooking.

• If you have an air fryer, preheat it to 320°F (160°C). Place the rolls in the basket and heat for 3-5 minutes. This method will give them a slightly crispy exterior while keeping the inside soft.

• For a stovetop method, you can use a skillet. Heat the skillet over medium-low heat and add a small amount of butter. Place the rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through.

• If you prefer a steam method, place the rolls in a steamer basket over simmering water. Cover and steam for about 5 minutes until they are heated through and soft.

• Large mixing bowl: Used to combine the warm milk, melted butter, sugar, and yeast, and later to mix in the mashed sweet potatoes and salt.

• Measuring cups: Essential for accurately measuring the milk, mashed sweet potatoes, and flour.

• Measuring spoons: Necessary for measuring the sugar, salt, and yeast.

• Whisk: Helps to mix the warm milk, melted butter, sugar, and yeast until frothy.

• Wooden spoon: Useful for mixing the mashed sweet potatoes and salt into the yeast mixture.

• Floured surface: A clean, flat area dusted with flour where you will knead the dough.

• Dough scraper: Handy for dividing the dough into 12 equal pieces.

• Greased bowl: Used to let the dough rise without sticking.

• Plastic wrap or clean kitchen towel: To cover the dough while it rises.

• Baking sheet: Greased to prevent the rolls from sticking while baking.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Cooling rack: Allows the rolls to cool slightly before serving.

Use a stand mixer: Save time by using a stand mixer to combine the dough ingredients and knead it, reducing manual effort.

Microwave sweet potatoes: Quickly cook sweet potatoes in the microwave instead of boiling or baking them.

Pre-measure ingredients: Measure out all ingredients before starting to streamline the process.

Warm environment: Speed up the dough rising by placing it in a warm, draft-free area, like an oven with the light on.

Batch baking: Double the recipe and freeze extra rolls for future use, saving time on future baking days.