Sweet Potato Dinner Rolls
Filed Under: Bread | Savory | Thanksgiving

Sweet Potato Dinner Rolls

October 31st, 2022
4.96 from 22 votes
4.96 from 22 votes

Sweet Potato Dinner Rolls are ridiculously soft and fluffy with a slightly crisp and chewy crust and a hint of sweet potato goodness.  Download my FREE Bread Baking Guide here! 

Yield: 15 rolls

Prep Time: 30 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: The sweet potato and honey give these rolls just a hint of sweetness.
Texture: The best part! These rolls are golden brown and slightly chewy on the outside, with an amazingly soft and fluffy inside.
Ease: Totally doable!! Promise.
Pros: Amazing dinner roll recipe everyone will adore.
Cons: Requires some patience.
Would I make this again? 100000% yes.

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Sweet Potato Dinner Rolls belong on your Thanksgiving table this year.

sweet potato dinner rolls on a cooling rack, with one cut open and slathered with butter to serve.

These rolls turned out WAY better than I ever imagined. A friend actually said they were possibly the best dinner rolls he’s ever eaten. I’d say that’s a pretty incredible review!

These rolls are perfectly light and fluffy, with a golden brown, slightly crisp crust, a hint of chewiness throughout, and a subtle sweet potato flavor.

No need to be intimidated by yeast baking, I promise. This recipe is super simple!

These Sweet Potato Dinner Rolls pair beautifully with both sweet and savory, so they’re absolutely perfect for Thanksgiving! I hope you’ll give them a try!

proofed and ready to bake.

Sweet Potato Dinner Rolls Recipe Tips

Do I Have to Use Bread Flour? 

Bread flour contains a higher percentage of protein, which helps the dough to develop stronger strands of gluten, meaning it helps to form rolls with a nice tall structure and slightly chewy texture. If you don’t have bread flour, you can use the same amount of all-purpose – but your rolls may just be slightly shorter and less chewy, and may take longer to knead and rise.

The Sweet Potato

For this Sweet Potato Dinner Rolls recipe, I simply used one medium-large sweet potato and microwaved it until tender. The trick to ultra-light and fluffy rolls is to mash the potato until it’s completely lump-free. I think this is best done using a potato ricer (which also makes the BEST mashed potatoes) or even with a blender or food processor. Just don’t over-process. If you have to mash by hand, just keep going until no lumps remain.

The Yeast

I always use instant yeast (also called rapid-rise or quick-rise) because it’s so incredibly easy as it doesn’t require any proofing (aka the step where you combine the yeast with warm liquid for 5 minutes). You can just throw it in with the rest of the ingredients! If you don’t have instant yeast, you can always use regular active dry yeast. You’ll need to combine the active dry yeast with the warm water for 5 minutes, or until frothy, before you can add proceed with the recipe.

The Honey

There are two tablespoons of honey in this recipe to enhance the sweet potato flavor without making the rolls super sweet. However, if you like sweeter rolls, feel free to double that amount (1/4 cup honey) and add in about another 2 tablespoons flour to compensate for the extra moisture.

The Buttermilk

This not only acts as a tenderizer, but also gives a very slight tang to the rolls to balance out the flavor profile beautifully. If you can’t find buttermilk, simply use full-fat whole milk instead. Learn more about buttermilk and why I don’t recommend substitutions here.

Eggs & Butter

The eggs and the melted butter called for in this Potato Dinner Rolls recipe help to add flavor, richness, and a soft and tender texture. An egg wash is also brushed onto the unbaked rolls to encourage browning and a beautiful shiny crust. I also love to sprinkle the unbaked rolls with flaky sea salt to further enhance the flavor.

Can I Add More Flour if my Sweet Potato Dinner Roll Dough is Sticky?

I develop my recipes in Phoenix, Arizona, where it’s extremely dry. If you live in a humid climate, you’ll likely need to add more flour to the dough. Start by adding just a tablespoon at a time until the dough isn’t unbearably sticky – but be cautious not to add too much. It’s better to have a slightly sticky dough because adding too much extra flour can cause the rolls to become dense instead of light and fluffy.

Also, be sure to measure your flour correctly. I highly recommend using a digital kitchen scale for accuracy, but if you don’t have one, use the spoon and level method to ensure you’re not accidentally compacting too much flour in your measuring cups. 

How to Make Sweet Potato Dinner Rolls Ahead of Time

For these sweet potato dinner rolls, here’s my recommended make-ahead method:

  1. Make the dough all the way through to rising once and shaping into rolls.
  2. Once the rolls are shaped, cover the pan well with plastic wrap and place in the refrigerator for up to 24 hours.
  3. When ready to bake, bring to room temperature as the oven preheats before baking as the recipe directs.
  4. If the rolls haven’t doubled in size yet, allow to sit at room temperature until they do. The time this takes will depend on your kitchen temperature, humidity level, and how much the rolls have already risen, so be patient.
  5. The rolls are best served the day they’re baked, but you can reheat the rolls briefly in the oven or toaster oven at 300°F until warmed through to refresh before serving.

How to Store Make Sweet Potato Dinner Rolls

Store rolls inside an airtight container or inside a ziptop freezer bag at room temperature for up to 3 days, or in the freezer for up to 2 months. Defrost to room temperature then reheat in a 300°F oven until warmed through before serving.

sweet potato dinner rolls in a ceramic baking dish, ready to serve.

More Dinner Roll Recipes:

If baking bread from scratch intimidates you, be sure to Download my FREE Bread Baking Guide here!

4.96 from 22 votes

How to make
Sweet Potato Dinner Rolls

Yield: 15 rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Inactive Time 1 hour 30 minutes
Total Time: 2 hours 25 minutes
Sweet Potato Dinner Rolls are ridiculously soft and fluffy with a slightly crisp and chewy crust and a hint of sweet potato goodness.  Download my FREE Bread Baking Guide here! 


For the dough:

  • 1 (250 grams) medium-large sweet potato
  • 1 cup (240 ml) room temperature buttermilk or whole milk
  • 4 tablespoons (57 grams) unsalted butter, melted
  • 2 whole eggs, lightly beaten
  • 2 tablespoons honey
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 1/2 teaspoons fine salt
  • 4 3/4 cups (600 grams) bread flour

For baking:

  • 1 large egg
  • Coarse salt


  1. Prick the sweet potato all over with a fork. Place on a microwave-safe plate and microwave at least 4 minutes, turning halfway through, until a knife glides easily through the tender center. Cut in half and let cool before scooping out the flesh and discarding the skin.

  2. Press the flesh through a potato ricer for the best texture. You can also puree in a blender or food processor. Or, mash very well until no lumps are remaining. You should have about 230 grams of sweet potato after removing the skin.

  3. Combine the buttermilk, butter, eggs, honey, yeast, and sweet potato in the bowl of a stand mixer. Add the salt and 2 cups of the flour and stir with a wooden spoon until the dough forms a rough, shaggy mass.

  4. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add in the remaining flour, kneading until a mass of dough begins to form. Continue kneading on medium-high speed for about 5 minutes or until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. If the dough is unbearably sticky, add more flour 1 tablespoon at a time.

  5. Lightly spray a large clean bowl with cooking spray and place the dough in the bowl. Cover the bowl lightly with plastic wrap. Let rise for about 45 minutes to 1 hour at room temperature or until the dough is puffy and about doubled in size.

Bake the rolls:

  1. Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Use a bench scraper, knife, or pizza wheel to divide the dough into 15 equal pieces. Shape each piece into a ball and place in the prepared pan. Beat the egg with 1 tablespoon water. Brush the rolls all over with the egg wash and sprinkle with coarse salt. Lightly cover the dough with plastic wrap and let the rolls rise for 30 minutes, or until about doubled in size.

  2. Meanwhile, preheat the oven to 375°F.
  3. Bake the rolls for 15 to 20 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container or ziptop bag for up to 3 days.

Course : Side Dish
Cuisine : American
Keyword : dinner roll recipe, dinner rolls, side dish, sweet potato, thanksgiving side dish

This post was originally published in 2016 and has been updated with new photos, and additional baking tips. Photos by Patty Kraikittikun-Phuong.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Christine — September 4, 2023 at 12:13 pm

    I have made these three times and they have turned out beautifully each time, my entire family love how tasty and fluffy and moist they are! Great recipe, I follow it exactly each time.

  2. #
    Kate — June 2, 2023 at 12:34 pm

    These turned out really well – I make homemade rolls often and now my husband loves these better than regular dinner rolls because they stay so moist the days following baking.
    I read several comments about blooming the yeast in water – no need. First, I add an extra teaspoon of yeast and one tablespoon of sugar (in addition to honey) to your recipe because of the weight of the flour and sweet potato. Heat up the milk in the microwave carefully. I usually warm mine up (combo of buttermilk and whole milk) at 30 second intervals until the internal temp of the liquid feels warm to my finger. Add warm milk to yeast and sugar in mixing bowl, whisk thoroughly, cover tightly to let it bloom while you measure out your other ingredients. At my house, it takes longer for the dough to rise – no matter the recipe. Might want to add timing to your recipe since climate and altitude make a difference.
    Also, I add a few dashes of cinnamon (not too much because it prevents rising), a tiny pinch of ground cloves; no salt after the egg wash and honey butter brushed over them after baking. Then I add the flaked salt.
    Great job and looking forward to more of your recipes!!

  3. #
    Lissy — April 19, 2023 at 6:40 am

    Hello , i was thrilled to come across your recipe. sweet potato is healthier than potato. question, i dont have a microwave. can i steam my potato instead or will that creat too much moisture?

    • #
      Kiersten @ Handle the Heat — April 19, 2023 at 10:00 am

      Hi Lissy! That should work just fine, but if your steamed sweet potato looks too moist once it’s done, you could try using cheesecloth to squeeze out some of the additional moisture. Let us know how you like these rolls once you give them a try 🙂

  4. #
    Joyce Sigler — December 13, 2022 at 6:46 pm

    These rolls are absolutely delicious and so easy to make! This recipe is a KEEPER! Many thanks!

  5. #
    Abbie — December 6, 2022 at 7:46 pm

    I like to make fresh bread for my kids instead of using the prepackaged stuff that’s full of preservatives, so I’ve made a LOT of dinner rolls. They are portable and portioned and kids love them! This is the best dinner roll recipe I’ve ever made, and I’ve made a lot of them. The buttermilk is awesome. Thanks!!

    • #
      Kiersten @ Handle the Heat — December 7, 2022 at 8:45 am

      Wow, so happy to hear that, Abbie! Thanks so much for the comment 🙂

  6. #
    Lorie Pruisner — November 27, 2022 at 7:16 am

    I love this recipe! Over the years I’ve gone thru many phases of baking breads and rolls. There’s just something rewarding about working with dough, the aroma thru the house, and sharing the results with others. This recipe is especially nice to make as it is all done in a stand mixer bowl with dough hook. No flour all over the kitchen, no proofing the yeast. The directions are easy to follow and the rolls are beautiful and delicious! I highly recommend! This recipe is going into my keeper collection. Thanks so much!
    Lorie P.

    • #
      Kiersten @ Handle the Heat — November 28, 2022 at 2:12 pm

      Yay! So thrilled to hear this is such a winner for you, Lorie! Tessa will be SO happy to hear this 🙂

  7. #
    Debbie — November 19, 2022 at 8:01 am

    Love these rolls so much! Question – is the weight listed for the sweet potato (250 grams) after cooking and discarding the skin? Or the weight of the potato before cooking?


    • #
      Debbie — November 19, 2022 at 8:04 am

      Oooops! Just re-read the recipe and found where you give this info on the sweet potato weight 🙂

  8. #
    Charli — July 4, 2022 at 10:59 am

    I love this recipe. I’ve made rolls. I’ve made it into hamburger rolls as well as hot dog buns. Yummy no matter how “you cut it!”
    I would love to know the Nutritional information (1 of 15 sort of equal size rolls)?

    • #
      Kiersten @ Handle the Heat — July 7, 2022 at 10:28 am

      Hi Charli! I’m so happy to hear you loved these rolls! Unfortunately, we don’t keep track of nutritional information, but you should be able to find a nutritional calculator online to help figure out what you need to know 🙂

  9. #
    Penny — March 16, 2022 at 9:01 pm

    Thanks for sharing this recipe Made it twice so far.

    • #
      Emily — March 17, 2022 at 9:48 am

      So happy you love them!

  10. #
    Jeffrey Godswill — December 17, 2021 at 7:21 am

    Can I fry it on oil

    • #
      Emily — December 17, 2021 at 11:33 am

      We would suggest making the recipe as written for best results, we haven’t tried frying them.

  11. #
    Kat — November 23, 2021 at 4:14 pm

    I made these rolls for Thanksgiving and Christmas 2020. I will make them for this Thanksgiving and Christmas. They are delicious!

    • #
      Emily — November 24, 2021 at 7:07 am

      So happy to hear that! Thanks so much for the comment 🙂

  12. #
    Cleide — November 14, 2021 at 7:16 am

    Hello, I am so excited about this recipe! I made it and the result incredibly amazing. I used all purpose flour with 2 sachets of dry yeast (as per recommendation from the producer for 600gr of flour). Thanks so much for the detailed recipe steps. Cheers. Cleide Duplan

    • #
      Emily — November 15, 2021 at 4:19 pm

      So glad you loved this recipe, Cleide!

  13. #
    Gary — August 20, 2021 at 10:24 am

    Made these for dinner (to go with pulled pork and corn) but had to sample as soon as they were cool enough. Excellent taste and texture, maybe next time more honey….maybe not. The discussion then turned to what else to have them with and we are having sausage sliders with maple butter for breakfast tomorrow. Cavenders pork roast or nice crispy fried chicken tenders would work too. I’ll freeze some next time, this batch will be gone by tomorrow night.

    • #
      Emily — August 20, 2021 at 4:28 pm

      I’m salivating, Gary! WOW, your meals sound incredible! So happy you loved this recipe, thanks for the rave review!

  14. #
    Laura Swayne — July 21, 2021 at 7:23 pm

    These rolls are so yummy and the directions were so easy to follow. Thank you! Random question for you….I’m catering a party and need to make 120 mini country ham rolls with butter/brown sugar. I’d love to use these as the roll. Can you think of a way I could make them almost like focaccia without rolling them into rolls? I’d like to do a 9×13 pan flat, slice it in half horizontally, fill with the brown sugar mixture and country ham and replace the top. Then I’d just roll into 24-36 filled rolls. Does that make sense at all? Any ideas you have, I’d love to hear!
    Thanks again!

    • #
      Emily @ Handle the Heat — July 22, 2021 at 9:32 am

      We haven’t tried that, so you’ll have to experiment with it. As these are already baked in a 9×13 pan, if I’m understanding you correctly, I wonder if using a baking sheet instead would help give you the results you’re looking for so you can easily roll them up? Let us know how it goes! It definitely sounds delicious!

    • #
      Becky Rudella — September 26, 2023 at 1:43 pm

      Laura Swayne — I’m wondering if you tried your idea to mass produce 120 mini rolls. Seems like it could work – instead of cutting the dough into 15 pieces to form balls, it could instead be rolled out to 9″ x 13″ and baked per the instructions. Then, when cool, the entire sheet could be cut horizontally to assemble the massive sandwich and cut into 15 – 20 individual sandwiches. It probably wouldn’t look as nice as individual rolls, but it sure would save time and would still be delish. If you see this, I’d love to hear how you decided to handle it.
      Bake on!

  15. #
    Luci — May 30, 2021 at 11:00 am

    This recipe looks absolutely amazing !
    My question is : if using active dry yeast , do I use the same proportion ? Do I need to activate the yeast before adding the flour and other ingredients?

    Many thanks


    • #
      Tessa — June 1, 2021 at 3:17 pm

      That would be fine, I actually talk about that in the pink box above the recipe 🙂

  16. #
    Mallory — May 19, 2021 at 8:41 pm

    Made these with purple sweet potato and regular yeast. I bloomed it in about 1/4 c warm milk and these rolls are like little bread marshmallows. Texture is amazing. I didn’t need as much flour as this called for but I’m also in Phoenix so maybe an ultra dry day. Have you tried to freeze these? Thinking of doing them for holidays and making in advance. Thanks for great recipe. Next time I think I will try adding some caramelized onions and make sweet potato onion rolls. Can’t wait to make them again.

    • #
      Tessa — May 20, 2021 at 8:54 am

      Sounds incredible, I’m so glad you loved them! Yes, you can freeze them for up to 2 months. I have more instructions in the pink box above the recipe 🙂

  17. #
    Marilyn Sim — May 11, 2021 at 6:24 am

    I love your recipe,in fact made 3 times already ,my kids and friends love it too.
    I used purple sweet potato to give nicer colour,and I make the sweet potato a bit chunky for the texture,it came out really good..thanks for sharing your recipe.

    • #
      Tessa — May 11, 2021 at 10:08 am

      Oh how fun! So glad everyone enjoyed these rolls 🙂

  18. #
    parched — January 20, 2021 at 8:18 am

    Your comments for active dry yeast say to combine with “the” warm water. The recipe never references warm water, and only includes a tablespoon for making the egg wash.

    • #
      Tessa — January 20, 2021 at 10:02 am

      The warm water is only for if you are using the active dry yeast instead of instant yeast! There should be directions for how much water to use on the packet itself.

      • #
        Beth — December 16, 2022 at 11:20 am

        If we add water to activate the yeast, then do we need to reduce the liquid in the recipe by that amount?

        • #
          Kiersten @ Handle the Heat — December 16, 2022 at 2:35 pm

          Hi Beth! Yes, I’d recommend blooming your yeast in a couple Tablespoons of water (100-110°F) water, with a pinch of sugar, to give it a jump start – but then reduce the milk/buttermilk by a couple Tablespoons, too, to account for the extra liquid. This time of year, it likely won’t matter because of the dryness, but overly-wet doughs will take longer to proof and rise (especially in humid conditions), so it’s best to reduce the liquid just to be safe. Learn more about yeast types and how to substitute them here! Let us know what you think of these rolls once you’ve given them a try! 🙂

  19. #
    Glorya Ellis — January 16, 2021 at 2:29 pm

    I am not a baker, however, I found this recipe right up my alley! I am going to post a picture later!

    • #
      Tessa — January 18, 2021 at 9:49 am


  20. #
    Amy — January 11, 2021 at 8:07 am

    These are one of my new favorite rolls. I have made them three times. They are extremely moist and because of this they are really great as leftovers, even a few days after making them. I mashed by sweet potatoes by hand the first time but then purchased a ricer (I also use it for mashed potatoes and apple sauce) which has made it easier.

    • #
      Tessa — January 11, 2021 at 1:51 pm

      So glad you tried these rolls out!

  21. #
    Jas — January 1, 2021 at 8:12 am

    Absolutely love these, has anyone worked out the calories

  22. #
    April Ruggiero — November 27, 2020 at 9:11 pm

    First off, these tasted amazing! Due to COVID, we had to forgo our large family celebration as many families had to do this year. So I needed to find a recipe for sweet potato rolls and wanted to do something a little different than the usual ones my aunt makes. These were fluffy and delicious and my nephew declared them his favorite part of the meal! When I baked them, they didn’t seem to want to bake where they joined each other in the pan and I ended up keeping them in the oven for longer than the recipe called for. I also ended up flipping them out of the pan and baking them upside down on foil to get the bottoms brown. It seems like they were a bit doughy. What did I do wrong? Any suggestions?

  23. #
    Nina — November 27, 2020 at 6:39 am

    I made these yesterday for Thanksgiving, they were perfect! So delicious and soft. I didn’t measure/weigh my sweet potato but just held back on adding all the flour, I ended up needing less than the recipe called for so I assume my sweet potato was a bit too small. It worked out great though! Thanks for this recipe!

    • #
      Tessa — November 27, 2020 at 12:44 pm

      Hooray! So glad you tried these rolls out for Thanksgiving.

  24. #
    Luci — November 25, 2020 at 9:02 am

    Hi Tessa,
    I love your recipe and would love to make it for thanksgiving this year, which is an adventure since I haven’t made dinner rolls before

    I don’t have a stand mixer, how do I make it by hand ?

    Advice sincerely appreciated!

    Many thanks

  25. #
    Stefani — November 15, 2020 at 5:26 pm

    Wonderful chewy bread rolls!!! Huge success

    • #
      Tessa — November 16, 2020 at 1:06 pm

      Yay! So glad to hear that.

  26. #
    Carla — October 5, 2020 at 6:35 am

    These are delicious and love how well they came together! My entire family loves them!

  27. #
    Gee Ann — May 26, 2020 at 6:35 am

    Hi, can I use sugar instead of honey? And how much sugar? Thank you.

  28. #
    Bonnie Myers — February 8, 2020 at 7:21 am

    These rolls are wonderful! They were great with Peruvian corn chowder for a Saturday night supper and also grandkid-tested and approved on Thanksgiving in a vegan version.

  29. #
    Mimi — December 19, 2019 at 3:21 pm

    These rolls were unbelievably good, easy well written directions, smell great! Made for thanksgiving, making again for Christmas! Fluffy, pillowy, delicious!

  30. #
    VAKARIANGIRL — November 25, 2019 at 9:50 am

    How many rolls does this make again? 600g of bread flour is a TON of flour! My eyes popped out of my head when I saw that LOL. I have never seen any recipe call for that much flour and I want to avoid making military sized batches of these! Because you say to divide into 15 pieces – but with 600g of flour plus all the other ingredients they must be massive, no?

  31. #
    nita Burke — November 24, 2019 at 3:10 pm

    I am at 5400 ft up, do you have any hints for making these rolls at high altitude? I know to decrease the yeast & honey but anything else?
    Thanx for your time

  32. #
    Angry Garbage — September 30, 2019 at 5:28 pm


  33. #
    windows 10 — November 17, 2018 at 12:28 am

    What a great article. it was really valuable. thanks a lot

  34. #
    Tiffany Wood — November 15, 2018 at 6:49 am

    How far ahead can you make the dough and keep it in the refrigerator?

  35. #
    Becky — November 8, 2018 at 4:28 am

    Hi Tessa,

    Thanks for sharing this! I’m totally going to make these for thanksgiving this year!!!

    After baking, it looks like “special” butter! Did you make a cinnamon butter or other? If so, can you share the recipe??

    Carb lovers unite!!!



  36. #
    Bart — December 20, 2016 at 12:38 pm

    You mention in the ingredient list the sweet potato is 200g, but in the directions you say “You should have about 230 grams of sweet potato.” How much do I use, 200g or 230g?

  37. #
    Dan — December 17, 2016 at 6:05 pm

    Is there a missing step? Does the yeast get activated though it is not mixed with a warm liquid as a first step?

  38. #
    Emilee Schemidt — November 23, 2016 at 5:07 pm

    Is the sweet potato amount, in grams, supposed to be 230 after putting in microwave and potato ricer? I have 123 grams and want to make sure i am doing the recipe correctly.

  39. #
    charlotte — November 21, 2016 at 10:26 am

    if I’m preparing these a couple days in advanced, when should I freeze them? before baking or after baking?

  40. #
    Tash — November 19, 2016 at 7:04 pm

    OMG!! The best bread rolls – delish. Definitely keeping this recipe. Thank you for sharing!!

  41. #
    LinKo — November 19, 2016 at 8:03 am

    These were absolutely delicious!!! Mr. D brought them over for our fellowship group last night, and OH MY GOODNESS!!! I could not stay away from them!! If I could have eaten half a dozen of them or more, I would have!!!

  42. #
    DrawnPanda — November 10, 2016 at 8:19 pm

    What should I do if I only have salted butter?

  43. #
    Sandy — November 3, 2016 at 7:31 pm

    Can you use GF flour in these?
    Some of my family can’t tolerate gluten

    • #
      Tessa — November 6, 2016 at 9:51 am

      I’ve never tried, Sandy. Since gluten is the backbone of any bread’s structure and shape, you might have better luck finding a recipe that was specifically developed to be gluten free :/

  44. #
    Kelli — November 2, 2016 at 10:05 pm

    Oh my Word, these look incredible, swear the smell & taste jump right off the page! Since bread is the 1 thing I’ve never had any luck making but you mentioned no proofing & able to throw in the yeast – plan to try my hand at them. Thank you for sharing your recipe & making me hungry for hot rolls n’ butter.

    • #
      Tessa — November 6, 2016 at 9:52 am

      Haha! Instant yeast makes everything easier. Hope you enjoy the recipe!

  45. #
    Joanne — November 2, 2016 at 7:58 pm

    These rolls look yummy! It has been a while since I have baked with yeast, so I want to give your recipe a try.

  46. #
    Laurel — November 2, 2016 at 7:13 pm

    Could you give an estimate of how much the potato weighed or how much using a measuring cup.

    • #
      Tessa — November 6, 2016 at 9:56 am

      I’ve corrected the recipe to include that now 🙂

  47. #
    Allison Ferraro — November 2, 2016 at 7:05 pm

    Is it weird that dinner rolls are one of my favorite parts of Thanksgiving dinner. They can be so underrated, but warm, fluffy dinner rolls are just SO GOOD. This recipe sounds incredible, and I can’t wait to give it a try!

    xx Allison

    • #
      Tessa — November 6, 2016 at 9:56 am

      I feel the same way!! Carb lovers for life 😉

  48. #
    Linda Grubbs — November 2, 2016 at 6:43 pm

    How much is that amount of sweet potatoes in cups? Thank you and I love your recipes.

  49. #
    sharan weir — November 2, 2016 at 5:42 pm

    Can these be made using a bread machine? Love your ideas! Thanks for sharing!

  50. #
    Jean — November 2, 2016 at 12:26 pm

    Yummy! Does this same recipe work using regular potatoes?

    • #
      Tessa — November 6, 2016 at 9:58 am

      I don’t see why not!

  51. #
    Cheryl — November 2, 2016 at 12:24 pm

    Can these be prepped the day before then refrigerated before the second rise? I do that with cinnamon rolls for holiday mornings. The rule at our house is whomever is up first is tasked with getting them out of the fridge so they can come to room temp then rise before baking. It’s always worked and am hoping you will say it will work here too. Thanksgiving is just a too labor intense holiday to add this to it.

  52. #
    kathleen — November 2, 2016 at 10:33 am

    OMG — i have to try these… they sound awesome!!!

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