Sweet Potato Dinner Rolls with Honey Butter Glaze

Sweet Potato Dinner Rolls with Honey-Butter Glaze–mixed and kneaded in a bread machine

These rolls are on our Thanksgiving menu…and I can’t wait!

The secret to their tenderness, Hawaiian-bread-like color, and lasting freshness, is the sweet potatoes. Don’t worry.  No one will ever guess it because you can’t taste the potatoes.

Learn how to make perfectly round rolls here.

Make them into balls or go all fancy and make crescents.

The sticky sweetness of the honey butter glaze makes these rolls completely irresistible. However, I recommend glazing only those you think will be eaten straight out of the oven as they will become even stickier after sitting a few hours. Sugar attracts moisture. A quick pass of butter when hot out of the oven, or just plain naked still makes a scrumptious roll.

And one more thing. That dash of cinnamon called for in the recipe? It’s optional but I implore you to try it. Your tastebuds won’t be able to call it by name, but they will recognize something special. It all just goes together.

Sweet Potato Crescent Rolls with Poppy Seed Chicken Salad

IF… you have any leftover rolls (preferably without the glaze), they make perfect little slider buns or containers for chicken/turkey salad or ham. Better make a bunch if that’s your plan because it’s easy to eat a whole pan of these without even realizing it.

Sweet Potato Dinner Rolls with Honey Butter Glaze

 

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Prep time

2 hours 45 mins

Cook time

15 mins

Total time

3 hours

 

Light and fluffy dinner rolls made with sweet potatoes and baked with a honey-butter glaze. Great slider buns without glaze.

Author: Paula Rhodes (Glaze adapted from Taste of Home)

Recipe type: Bread (bread machine)

Serves: 16 rolls

Ingredients

• 1 egg
• ½ cup mashed sweet potato (see notes)
• ¼ cup sugar
• 1 teaspoon salt
• ¼ cup butter
• ⅔ cup warm milk
• Dash of cinnamon
• 3 cups bread flour
• 2 teaspoons bread machine or instant yeast

Honey Butter Glaze

• 1 egg white, stirred with a fork
• 2 tablespoons honey
• 1 tablespoon butter
• 3 tablespoons sugar

Instructions

1. Add ingredients listed to bread machine pan in order listed.
2. Run dough cycle.
3. Remove dough from bread machine to floured surface.
4. See below to form dough into shape of your choice. Cover with a tea towel.
5. After rolls have almost doubled in size, brush with honey butter glaze, if using.
6. Bake at 350 degrees F for 12-15 minutes or until rolls are golden brown.
7. Remove from pan or cookie sheet to allow cooling. (If you leave them in the pan too long, they will get soggy on the bottom.)

To Make Balls

1. Divide dough in half, then half again making four sections. Divide each of these sections into 4 pieces of dough which should leave you with 16 little doughballs. Form into round balls.
2. Arrange balls into two round (or square) 8 or 9-inch greased pans.
3. Cover rolls loosely with tea towel to rise.

To Make Crescents

1. Divide dough in half and form each half into a ball. Roll to approximately 10 inches in diameter. Use a knife or pizza cutter to create 8 triangles (see picture). Roll each triangle starting from the wide end and finally, tucking small end under so it will not pop out when baked. Place on greased cookie sheet.
2. Cover rolls loosely with tea towel to rise.

Honey Butter Glaze

1. Combine all ingredients and brush carefully over each roll just before popping them in the preheated oven. Try not to let the glaze touch the cookie sheet.

Notes

Boil or bake fresh sweet potatoes, or reserve ½ cup portions from your leftover Thanksgiving sweet potato casserole as long as it hasn’t been adulterated by extras like pineapple or other fruit. Just be sure the sweet potatoes are mashed to a silky smooth texture so they won’t be recognized in the rolls.

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