Buttermilk Sweet Potato Dinner Rolls


It is something delightful biting into a tender, fluffy, fresh dinner roll just out of the oven.  Their scent is so inviting and comforting, and the taste is undeniable!  It’s crazy that something so simple can taste so delicious.  This recipe is my new favorite roll recipe!

So, once again I had some food left over, in this case sweet potatos, and I hate wasting so I had to think of something to create with them.  Yesterday I made sweet potato cupcakes and those were delish, but this time around I wasn’t wanting to make another sweet from sweet potatoes.  These rolls are amazingly tender and perfectly moist.  There is no overwhelming sweet potato flavor in these, just a hint of sweetness.  They are wonderful for a holiday feast, fancy dinner, or they also make for amazing turkey sandwiches.  These can even turn into a dessert with a fair spread of whipped brown sugar cinnamon butter (I love them this way =).

I also love how simple these rolls are to make!  None of that rolling out in this recipe.

Buttermilk Sweet Potato Dinner Rolls

Yield: 20 rolls

Buttermilk Sweet Potato Dinner Rolls


  • 1/4 cup warm water (110 degrees)
  • 1 Tbsp yeast
  • 1/2 tsp granulated sugar
  • 1 cup buttermilk, warmed to 110 degrees
  • 1/4 cup butter, softened
  • 1 egg, at room temperature
  • 1/4 cup granulated sugar
  • 1 1/4 tsp salt
  • 3/4 cup sweet potato puree (I use fresh but canned works too)
  • 4 1/2 - 5 cups all-purpose flour
  • 1 Tbsp butter, melted


  • In the bowl of an electric mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar. Whisk until yeast dissolves and let rest 5 minutes. Stir in buttermilk, 1/4 cup butter, egg, 1/4 cup sugar, salt and sweet potato puree. Mix in 1 cup flour. Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl). Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
  • Butter a 13" x 9" baking dish, set aside. Punch dough down and divide into 20 pieces (they should be about 1/4 cup each). Roll pieces into balls and place in greased baking dish (I do 5 rows of 4, they will touch vertically). Let rise until double, about 30 minutes. Preheat oven to 400 degrees. Bake rolls 17 - 20 minutes until golden. Remove from oven and brush with melted butter.


  • Anonymous: will try today 11/22/12. we love sweet potatoes. November 22, 2012 at 4:59am Reply

  • Jenn: Very good recipe. Try baking the sweet potato to bring the sugars out. March 27, 2013 at 8:39am Reply

  • Sweet Potato Dinner Rolls with Honey Butter Glaze – A Kitchen Addiction: […] This recipe is adapted from Cooking Classy. […] November 12, 2013 at 6:17am Reply

  • dory yu: I love your recipe. I am making the second batch tonight. My co-workers loved it! February 28, 2016 at 5:43pm Reply

    • Jaclyn: So glad you loved it Dory! Thanks for taking the time to comment! March 1, 2016 at 11:06am Reply

  • Amy: I have been making these for two years now and my family gets so excited when I make them. They’re the best! So moist and easy to make. I made these on a whim because I had some leftover sweet potato purée to use up. Best decision I ever made! July 5, 2016 at 9:27am Reply

    • Jaclyn: I’m so happy to hear the recipe has been enjoyed Amy! Thanks for your comment! July 5, 2016 at 9:05pm Reply

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