Sweet Potato Dinner Rolls


These whole-grain dinner rolls made from sweet potatoes are a beautiful golden color and have a moist tender interior.  This recipe is good for a Kitchenaid or Bosch. I also have made it in my bread machine on the dough cycle, letting it rise nicely, then removing it and proceeding with making the rolls from there.  It can also be made by hand using a hand mixer for the first mix with the 3 cups of flour; after that it is all muscle for the next knead.  Many many years ago I used to do six loaves of bread by hand each week.   It was a rewarding job.  There is something very special about the aroma of baking bread.  My mom loved to bake and she passed that on to her children.


These are great for Thanksgiving, Christmas, Easter, any special occasion.


Sweet Potato Dinner Rolls

Servings : 24 Rolls
Prep Time: 30-40 mins 
Bake Time: 30 mins 
Passive Time: 1 hour


1 1/3 cups soy milk or nondairy milk of choice — the richer the better

2 tbsp finely ground golden flaxmeal

2 tbsp of honey is my preference, but any liquid sweetener should work.

1 cup steamed or baked* sweet potato — mash just enough to press into measuring cup to measure.

2 tablespoons extra virgin olive oil

1 tablespoon active dry yeast


4  1/4 cups white whole-wheat flour, divided — stir well before measuring, level off top

1 1/2 tablespoon vital wheat gluten

1  1/ 2 teaspoons salt

1/8 tsp citric acid

  1. Preheat oven to 350 degrees.
  2. Blend the milk and flaxmeal on high speed until flax is very finely macerated and milk is warm from blending.
  3. Add the sweet potato and oil, blending until smooth — this mixture needs to be warm enough so the yeast will work.
  4. Pour this into the bowl of you bread mixer, making sure it is just warm and not hot.
  5. Add 3 cups of the flour plus the vital wheat gluten. Turn mixer to low to combine.
  6. Continue mixing on higher speed (3 on the Kitchenaid) for 3 minutes, then cover the bowl with a towel and let rest for 10-12 minutes or until double.
  7. Add in the salt, citric acid and remaining flour as needed to make a soft dough that does not stick to the sides of the bowl. Do not get the dough too stiff if you want nice fluffy rolls.
  8. Continue to beat for 2 minutes on the higher speed.   If mixing by hand, add flour, mixing and kneading until dough is formed. Continue to knead until dough is nice and smooth; it should not be stiff, soft but not sticky.
  9. Cover and let rise until double, this will totally depend on the temperature of your kitchen.
  10. Punch down and form into 24 round balls.  These should not stick to your counter without adding more flour.  Place in a 9″ x 14″ glass baking dish prepared with food release. Space rolls evenly with room to rise. Cover and let rise until double. (when poked with your finger an indention should remain without the dough pushing back)  Raise for 20-30 minutes or more, depending on temperature of your kitchen.
  11. Bake at 350 degrees for 30 minutes, until golden brown. These are very tender, so carefully turn out onto a cooling rack.


*I prefer them baked until gooey sweet, but a soft steamed one would work just fine. — probably also a canned one, although I have not tried it.