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Side Dishes

Sweet Potato Dinner Rolls

Sweet potatoes don’t have to be mashed or candied to make it on your holiday table. Add them to yeast rolls for a change to your classic dinner roll. The sweet potato flavor is subtle in the rolls — it’s mostly added for moisture and golden hue. Add mace to the dough to enhance the sweet potato flavor and turmeric for more color.


16 servings

Total Time

1½ hours + rising

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Test Kitchen Tip

First bake the sweet potatoes in a 400-degree oven until very tender, then mash or purée.


Coat a bowl with nonstick spray.

Heat 1 cup milk, sweet potato, butter, honey, mace, and turmeric in a saucepan until hot. When mixture cools to 110–115°, whisk a small amount into the beaten egg, continuing to whisk in more until all has been added; transfer to the bowl of a stand mixer with a dough hook attachment.

Whisk together 4 cups flour and yeast in a separate bowl, then whisk in salt. Add flour mixture to milk mixture; knead on low speed until all flour is incorporated. Increase speed to medium and knead until dough pulls away from sides of bowl (add remaining ½ cup flour if not pulling away) and springs back when pressed with a finger, about 5 minutes. Form dough into a ball and place in prepared bowl. Cover dough and let rise in a warm place until doubled, 4560 minutes.

Line a baking sheet with parchment paper; coat with nonstick spray.

Punch down dough; cut into 16 equal pieces, about 2¼ oz. each.

Shape dough pieces into rounds; place on prepared baking sheet. Coat a sheet of plastic wrap with nonstick spray and cover rolls, sprayed side down; chill overnight.

Preheat oven to 400°. Let rolls sit at room temperature 30 minutes; remove plastic wrap.

Whisk together 1 egg and 1 Tbsp. milk; brush over tops and sides of rolls. Place rolls in oven, reduce oven temperature to 375°, and bake until golden, about 25 minutes. Let rolls rest 15 minutes before serving.

Nutritional Facts

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