Sweet Potato Roll Recipe
Make Sweet Potato Roll Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Egg wash & glaze
Method
Dough
- 1
Warm milk and melt butter
In a small saucepan or microwave-safe bowl, warm the milk until lukewarm (about 105–115°F / 40–46°C). Add the 3 tbs butter and stir until melted. The milk should be warm but not hot.
- 2
Activate yeast
In a large mixing bowl, combine the warm milk mixture, 1 tablespoon granulated sugar and the 2 tsp instant yeast. Let sit 5–7 minutes until the yeast is foamy. (If using active dry yeast, dissolve in milk and wait until foamy.)
- 3
Mix dough
To the yeast mixture add 1 cup mashed cooked sweet potato, 1 large egg, 1 tsp salt, and 2 cups of the flour. Stir until combined. Add remaining 1.5 cups flour gradually and mix (use a stand mixer with dough hook on medium or mix by hand) until a shaggy dough forms. If dough is too sticky, add up to 2–4 tablespoons more flour; it should be soft and slightly tacky but not sticky.
- 4
Knead
Knead the dough on a lightly floured surface or in the mixer for 6–8 minutes until smooth and elastic. The dough should pass the windowpane test or feel springy.
- 5
First rise
Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on room temperature.
Filling
- 6
Prepare filling
While dough rises, in a medium bowl beat together 4 tbs softened butter, 1 cup light brown sugar, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.25 tsp salt and 1 tsp vanilla extract until smooth and combined. Stir in 0.5 cup chopped pecans if using. The filling should be spreadable but not runny.
Assembly & baking
- 7
Roll out dough
After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.
- 8
Spread filling
Evenly spread the prepared sweet potato-butter-sugar filling over the rolled dough, leaving a 1/2-inch border along one long edge.
- 9
Roll and cut
Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 12 equal rolls (about 1 to 1 1/4-inch thick).
- 10
Second rise
Place the rolls cut-side up in a lightly greased 9x13-inch baking pan, leaving small gaps between them. Cover loosely with plastic wrap or a towel and let rise until nearly doubled, about 30–45 minutes.
- 11
- 12
Bake
Bake the rolls in the preheated oven for 20–25 minutes, until golden brown on top and the centers are set. If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.
Glaze & finish
- 13
- 14
Glaze rolls
Let the baked rolls cool 8–10 minutes, then drizzle or spread the glaze over the warm rolls. Serve warm. Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated up to 4 days; gently reheat before serving.