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Best Ever Sweet Potato Rolls

There are a few restaurants that have the lightest, fluffiest rolls. My favorites are at Texas Roadhouse and Memphis BBQ. They’re so dangerously good that my family can easily eat two baskets before our meal even arrives.

I have to warn you. These rolls fit into the category of best rolls ever.


I actually thought this recipe was going to be a throw away. I planned on using about 6 cups of flour, but the dough was too sticky, so I just kept adding more, until I was up to 7 ½ cups.

I thought I must have used too much milk or eggs or sweet potatoes. Even though it was still sticky, I let it proof. After an hour, it was beautiful. It was soft to the touch and easy to shape with just a very light dusting of flour.

That’s a really important tip in baking bread. Never over dust your counter, or your dough will become tough. Just use enough to gently handle the dough.

Best Ever Sweet Potato Rolls

I initially made this dough, so I could create a holiday twist on potato buns by using sweet potatoes. With leftover turkey, sweet potato buns will make tasty sandwiches, especially with a dollop of cranberry sauce and mayo.

This is a large batch of dough, but that works out perfect for the holidays. You can make eight buns to take care of turkey leftovers, along with 12 fan rolls for the big feast itself. Or you can make 16 buns or 24 rolls.

You can season the fan rolls with salt or go on the sweet side and use cinnamon and sugar. I made eight buns, six buttered fan rolls and six cinnamon fan rolls, so you can see them all – and so I could sample them all. 🙂

To make the sweet mashed potatoes called for in this recipe, peel two sweet potatoes and dice. Boil in water until tender. Drain and mash or press through a potato ricer. You can also use canned pure sweet potatoes or sweet potatoes baby food.

As always, the recipe for sweet potato rolls is in US and European measurements. Enjoy!

5 from 1 vote

Best Ever Sweet Potato Rolls

Recipe for sweet potato rolls with 3 step-by-step instructions to shape them for sandwich buns, party rolls or sweet cinnamon treats.
Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 24


  • 1 cup milk, 255 grams
  • ½ cup water, 100 grams
  • 1 tbsp granulated sugar
  • 1 packet active dry yeast
  • 1 cup mashed sweet potatoes, 235 grams
  • 2/3 cup shortening, 120 grams
  • 1/3 cup granulated sugar, 65 grams
  • 2 tbsp molasses, 60 grams
  • 1 tsp salt, 5 grams
  • 2 eggs
  • 7 1/2 cups type 550 flour (or bread flour), 940 grams
  • 4 tbsp butter, melted
  • kosher salt
  • cinnamon sugar, optional


  • Microwave the milk and water in bowl for 45 seconds. Add the sugar and yeast and let proof for 5 minutes.
    Best Ever Sweet Potato Rolls
  • Place the sweet potatoes, shortening, 1/3 cup sugar, molasses, salt and eggs in the bowl of a stand mixer. Using the paddle attachment, blend for 1 minute.
    Best Ever Sweet Potato Rolls
  • Add the flour and yeast mixture to the bowl. Change to a dough hook and slowly mix until the flour is incorporated. Increase the speed and knead, until a soft dough forms. It will still be sticky.
  • Set the bowl on the counter and cover with a towel. Let rise until doubled in size, about 1 hour. Dump the dough onto a floured bread board.


  • Using a dough scraper cut the dough into 3 ½-ounce pieces.
    Best Ever Sweet Potato Rolls
  • Shape into buns. Place onto silpat-lined baking sheets. Flatten with your hand. Brush with butter. Sprinkle with kosher salt. Let rise for 30 minutes.
  • Bake in a 400F-degree (205C) oven for 10 minutes.

Buttered Fan Rolls

  • Work with half of the dough at a time.
    Best Ever Sweet Potato Rolls
  • Roll the dough into a large rectangle onto the floured surface.
    Best Ever Sweet Potato Rolls
  • Using a pizza cutter, cut the dough rectangles about 2 inches long and 1 ½ inches wide.
    Best Ever Sweet Potato Rolls
  • Brush with melted butter. Sprinkle with kosher salt. (note in this picture, I brushed the butter before finishing cutting into rectangles)
    Best Ever Sweet Potato Rolls
  • Stack five rectangles on top of each other.
    Best Ever Sweet Potato Rolls
  • Place lengthwise in a buttered muffin tin. Brush with butter and sprinkle with kosher salt. Let rise for 30 minutes. Bake in a 400F-degree (205C) oven for 12 minutes.

Cinnamon Sugar Fan Rolls

  • Follow the steps for the buttered fan rolls above. After brushing with butter, sprinkle liberally with cinnamon sugar, instead of salt.
    Best Ever Sweet Potato Rolls
  • Stack and place in the muffin tin. Then brush with more butter and sprinkle with more cinnamon sugar. Let rise for 30 minutes. Bake in a 400F-degree (205C) oven for 12 minutes.


Recipe makes 16 buns or 24 fan rolls


Calories: 243kcalCarbohydrates: 35gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 126mgPotassium: 106mgFiber: 1gSugar: 5gVitamin A: 882IUVitamin C: 1mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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  1. Hey Christie,

    Wow, those rolls look amazing. I think if I had them at someone’s house, I might have to take an Uber just to get home. I would eat so much!

    Nice pics too,