Traditional recipes

Sweet Potato Rolls

Sweet Potato Rolls

Preheat the oven to 375 degrees F.

Scrub the sweet potatoes and slice a small piece off one end of each potato. Place in a large baking dish and bake for 60 to 75 minutes, or until the potatoes are very soft. Allow to cool until cool enough to handle, about 10 minutes, then peel and mash well in a large bowl.

Add the milk and butter to the bowl.

Stir the levain, egg, sugar, vinegar, and salt into the sweet potatoes with a spatula. Add the flour and mix until combined. Knead the dough in the bowl until the dough becomes smooth and sticky. Cover the bowl with plastic wrap and let proof for 3 to 5 hours.

Butter two baking sheets or line them with parchment paper. Divide the dough into 16 equal pieces. Dust your hands and a work surface lightly with flour. Roll each piece of dough into a tight ball. Divide the rolls between the baking sheets, placing each 2 inches apart. Cover with buttered plastic wrap and let proof for 90 minutes.

Preheat the oven to 400 degrees F.

Bake the rolls, one sheet at a time, for 20 to 23 minutes until they start to brown slightly on top. (Watch closely, as they burn easily on the bottom.) Transfer the rolls to a wire rack and let cool for 30 minutes. Serve warm or at room temperature. Store any leftover rolls in a sealed plastic bag for up to three days, or freeze for up to one month.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.


  • 2 medium sweet potatoes (1 cup, mashed)
  • 3/4 cup milk
  • 3 tablespoons butter (melted, plus extra to top rolls out of the oven)
  • 1 large egg (beaten)
  • 4 cups all-purpose flour (18 ounces)
  • 4 tablespoons sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast

Peel 2 medium sweet potatoes and cut them into cubes.

Bring a pot of salted water to a boil over high heat.

Add the sweet potato cubes to the boiling water and reduce the heat to low. Cover the pan and cook for about 20 minutes, or until tender.

Cool completely and measure 1 cup for the recipe.

Add all ingredients to the bread machine in the order suggested by the manufacturer.

Use the basic dough cycle. When the cycle finishes, tear pieces off of the dough to make balls, and place in a greased 9-inch square baking pan so they're just touching but not too close. (about 1 3/4 ounces each to get about 24 rolls)

Cover the rolls with a cloth and let rise for about 45 minutes in a warm, draft-free place.