Why You’ll Love This Recipe

I love this recipe because it adds a comforting twist to traditional dinner rolls. The mashed sweet potatoes or pumpkin not only give the rolls a stunning orange hue but also add natural moisture and flavor. They’re light, buttery, and just slightly sweet, making them perfect for spreading with butter, dipping into gravy, or using as sliders for leftover turkey. These rolls also keep well, so I can easily make them ahead for busy holidays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup cooked and mashed sweet potatoes or pumpkin
3 tablespoons margarine or butter
1 package RED STAR® Active Dry Yeast
1 ¼ cups lukewarm water (110–115°F)
1 egg
1 teaspoon salt
3 tablespoons granulated sugar
5 ¼ – 5 ½ cups bread flour

Directions

I start by blending the warm mashed sweet potatoes or pumpkin with the margarine in a large mixing bowl until smooth.
In a small bowl, I dissolve the yeast in lukewarm water, then stir it into the potato or pumpkin mixture. I add the egg, salt, and sugar, mixing until combined.
Next, I gradually stir in about 4 cups of bread flour, then add just enough of the remaining flour to form a soft, slightly sticky dough.
I knead the dough on a lightly floured surface for about 10 to 12 minutes until it becomes smooth and elastic. I’m careful not to add too much extra flour—this dough should stay a little sticky.
Once kneaded, I place the dough in a greased bowl, turning it once to grease the top. I cover it and let it rise in a warm place until doubled in size.
After the first rise, I punch the dough down, cover it again, and let it rest for 10 minutes. Then I shape it into rolls—sometimes round, sometimes braided or knotted depending on the occasion.
I cover the shaped rolls and let them rise again until doubled in size.
Finally, I bake them in a preheated 400°F oven for 15 to 16 minutes, or until golden brown. I let them cool slightly before serving.

Servings and Timing

This recipe makes about 12 to 16 rolls, depending on size.
Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 15–16 minutes
Total Time: approximately 2 hours 15 minutes

Variations

Sometimes I brush the tops with melted butter right after baking for an extra soft and glossy finish. When I want a sweeter version, I add a pinch of cinnamon or nutmeg to the dough for a warm, spiced aroma. I’ve also swapped some of the bread flour for whole wheat flour for a heartier roll. For a festive touch, I like to sprinkle sesame or poppy seeds on top before baking.

Storage/Reheating

I store the rolls in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. To reheat, I warm them in a 300°F oven for about 5 minutes or microwave them briefly with a damp paper towel to bring back their softness. These rolls also freeze beautifully—once baked and cooled, I freeze them in airtight bags for up to 2 months and reheat them before serving.

FAQs

Can I use canned pumpkin instead of fresh?

Yes, I often use canned pumpkin for convenience—it works just as well.

Can I make the dough ahead of time?

Yes, I refrigerate the dough after the first rise and use it within 2 days. I let it come to room temperature before shaping and baking.

How do I know when the rolls have risen enough?

They should double in size and feel light and puffy when gently pressed.

Can I make this recipe dairy-free?

Yes, I simply use margarine or a plant-based butter substitute instead of regular butter.

What’s the best way to mash sweet potatoes for this recipe?

I boil or bake them until tender, then mash them thoroughly until smooth with no lumps.

Can I add herbs to the dough?

Absolutely. Fresh rosemary, thyme, or sage add a wonderful aroma and savory touch.

How can I make the rolls softer?

I brush them with melted butter as soon as they come out of the oven and cover them with a clean kitchen towel while they cool.

Can I bake these as a loaf instead of rolls?

Yes, I shape the dough into a loaf, place it in a greased pan, and bake for 25–30 minutes.

Can I use instant yeast instead of active dry yeast?

Yes, I skip dissolving it in water and mix it directly with the dry ingredients.

How do I keep the dough from getting too sticky?

I add flour a tablespoon at a time while kneading, just until the dough holds together but still feels soft.

Conclusion

I love how these Sweet Potato or Pumpkin Rolls bring warmth and color to my table. Their soft, buttery texture and hint of sweetness make them the perfect complement to any meal, especially during the holidays. Whether served fresh from the oven or reheated the next day, they always make my kitchen smell amazing and my guests come back for seconds.