Fluffy Sweet Potato Pull-Apart Rolls with Honey Butter
Sweet Potato Rolls
Soft, golden rolls with a hint of sweetness and a rich honey butter glaze. Perfect for holiday dinners.
Nutrition (per serving)
There is something truly magical about the way sweet potatoes transform a basic yeast dough. Not only do they lend a gorgeous sunset hue to these pull-apart rolls, but the natural sugars and starches keep the crumb incredibly moist and tender for days. These are the rolls that everyone reaches for first at the dinner table, and for good reason—they have a subtle earthiness that pairs beautifully with both savory holiday roasts and a simple smear of salted butter.
Making these rolls is a labor of love that fills your kitchen with the cozy, yeasty aroma of home-baked bread. The dough is a dream to work with—supple, elastic, and vibrant. I love finishing them with a quick brush of honey-infused melted butter right as they come out of the oven; it adds a glossy sheen and just enough sweetness to make them feel like a special treat. Whether it's Thanksgiving or just a rainy Sunday afternoon, these rolls bring a touch of warmth to every meal.
Ingredients
- Mashed sweet potato:1 cup
- Warm whole milk (110°F):½ cup
- Active dry yeast:2 ¼ tsp
- Granulated sugar:¼ cup
- Unsalted butter, softened:4 tbsp
- Large egg:1 piece
- All-purpose flour:3 ½ cups
- Fine sea salt:1 tsp
- Melted butter (for glaze):2 tbsp
- Honey (for glaze):1 tbsp
Instructions
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In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
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In the bowl of a stand mixer fitted with the dough hook, combine the mashed sweet potato, softened butter, and egg. Mix until mostly smooth.
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Add the yeast mixture to the sweet potato base and stir to combine.
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Add the salt and half of the flour. Mix on low speed, gradually adding the remaining flour until a soft dough forms and begins to pull away from the sides of the bowl.
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Knead the dough on medium-low speed for 5-7 minutes (or by hand on a floured surface) until the dough is smooth, elastic, and slightly tacky but not sticky.
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Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for about 60-90 minutes, or until doubled in size.
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Punch down the dough and divide it into 15 equal-sized pieces. Roll each piece into a smooth ball.
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Place the balls in a greased 9x13 inch baking pan or a large cast iron skillet. Cover and let rise for another 45-60 minutes.
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Preheat your oven to 350°F. Bake the rolls for 20-25 minutes until the tops are beautifully golden brown.
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While the rolls bake, whisk together the melted butter and honey. Brush the glaze over the hot rolls immediately after removing them from the oven.
Tips & Notes
- To get the best mashed sweet potato, roast the potato in its skin until tender, then peel and mash for a concentrated flavor and dry texture.
- If your dough feels too sticky after 5 minutes of kneading, add more flour one tablespoon at a time.
- Sprinkle a little flaky sea salt over the honey butter glaze for a delicious sweet-and-salty finish.
