Sweet Potato Rolls | Midwest Living

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Sweet Potato Rolls

Sweet Potato Rolls

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  • Makes: 16 servings
  • Prep 30 mins
  • Rise 1 hr
  • Bake 20 mins
  • Stand 10 mins

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  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 1/2 cup mashed cooked sweet potato or canned pumpkin
  • 3 tablespoons butter, softened
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 2 cups whole wheat flour
  • 1 -1 1/3 cups all-purpose flour
  • 1 -2 tablespoons butter, melted


  1. In a large bowl combine water, 1 tablespoon of the sugar and the yeast. Let stand 5 minutes to dissolve yeast. With a wooden or sturdy spoon, stir in remaining sugar, sweet potato, softened butter, salt and eggs. Gradually stir in whole wheat flour and as much of the all-purpose flour as you can with the spoon.
  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl; turn once to grease surface of the dough. Cover; let rise in a warm place until double (about 1 hour).
  3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan.
  4. Shape dough into 16 balls; place in prepared pan. Cover; let rise in a warm place until nearly double in size (45 minutes).
  5. Bake in a 375 degree F oven about 20 minutes or until golden. Brush with melted butter; remove from pan. Serve warm. Makes 16 rolls.

Nutrition Facts

(Sweet Potato Rolls)

Servings Per Recipe 16, carb. (g) 20, vit. C (mg) 1, Potassium (mg) 111, pro. (g) 4, vit. A (IU) 1701, sodium (mg) 179, cal. (kcal) 129, iron (mg) 1, sugar (g) 2, calcium (mg) 10, sat. fat (g) 2, chol. (mg) 34, Riboflavin (mg) 0, Fat, total (g) 4, Thiamin (mg) 0, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 36, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 2

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