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Sweet Potato Pan Rolls

 Sweet Potato Pan Rolls
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of steaming chili.—Carly Curtin, Ellicott City, Maryland
16 ServingsPrep: 30 min. + rising Bake: 20 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/2 cup mashed sweet potato
  • 1/4 cup butter, melted
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • 3-1/2 to 4 cups King Arthur Unbleached Bread Flour


  • In a large bowl, dissolve yeast in warm water. Add the sweet potato,
  • butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup
  • flour. Beat on medium speed until smooth. Stir in enough remaining
  • flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 16

2 of 2

Sweet Potato Pan Rolls (continued)

Directions (continued)

  • pieces. Shape each piece into a ball. Place in two greased 9-in.
  • round baking pans. Cover and let rise for 30 minutes or until
  • doubled.
  • Bake at 375° for 20-25 minutes or until golden brown. Yield: 16
  • rolls.
Nutritional Facts: 1 roll equals 154 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 175 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.