Martha Stewart Sweet Potato Rolls Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

These Martha Stewart sweet potato rolls are soft, golden dinner rolls with a tender, pillowy crumb and a gentle sweetness that comes from real roasted sweet potato rather than a lot of sugar. A brush of melted butter and a scatter of flaky salt on top finish them off. This version is inspired by Martha Stewart’s classic American home baking, and it’s the kind of bread that makes a whole kitchen smell like a holiday morning.

From start to finish the dough needs about 3 hours, though most of that is hands-off rising time. The mixing and kneading take under 15 minutes, and the shaping is simple enough for a first-time bread baker. Make these for Thanksgiving or Christmas dinner, for a weekend potluck, or for a plain Sunday supper when you want something warm to tear apart at the table.

Why This Martha Stewart Sweet Potato Rolls Works

Mashing the sweet potato completely smooth is the detail that makes the difference. Any lumps left behind turn into dense pockets in the crumb, so keep mashing until it looks like thick baby food and let it cool to lukewarm before it meets the yeast.

The dough is enriched with eggs and melted butter, which keeps the rolls tender, but it still gets a full 6 to 8 minutes of kneading to build enough structure to rise. That balance is why they come out soft without being heavy.

What You’ll Love About It

Three things stand out: the natural sweetness and deep golden color from the sweet potato, the way the rolls pull apart into neat, fluffy portions, and the flaky salt on top that cuts through the richness. They also hold up well, so you can bake them a day ahead and reheat before serving.

Ingredients

This makes 15 rolls in one 9×13-inch pan. Have everything at room temperature before you start.

• 1 medium sweet potato (about 10 ounces/283g) — peeled and cut into 1-inch chunks; you need 1 cup (240g) mashed.
• 1/2 cup (120ml) whole milk — warmed to 110°F (43°C).
• 2 1/4 teaspoons (7g) active dry yeast — one standard packet.
• 1/4 cup (50g) granulated sugar — divided between proofing the yeast and the dough.
• 4 cups (500g) all-purpose flour — plus more for dusting.
• 1 1/2 teaspoons (9g) kosher salt
• 2 large eggs (100g) — room temperature, lightly beaten.
• 6 tablespoons (85g) unsalted butter — melted and slightly cooled, divided.
• 1 tablespoon (15ml) whole milk — for brushing the tops.
• 1 teaspoon flaky sea salt — for sprinkling.

Equipment

• Stand mixer — fitted with the dough hook.
• Medium saucepan — for boiling the sweet potato.
• Potato masher — or a ricer for a smoother mash.
• 9×13-inch (23x33cm) baking dish — buttered.
• Instant-read thermometer — for the milk and the baked rolls.
• Kitchen towels — clean ones for covering during the rises.

How to Make Martha Stewart Sweet Potato Rolls

Step 1: Cook and Mash the Sweet Potato

Place the sweet potato chunks in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, 12 to 15 minutes. Drain well and mash until completely smooth, then measure out 1 cup (240g) and let it cool to lukewarm, about 100°F (38°C). If the mash is too hot it will kill the yeast.

Step 2: Proof the Yeast

In a small bowl, combine the warmed milk, yeast, and 1 teaspoon of the sugar. Let it stand until foamy, about 5 to 10 minutes. If the mixture does not foam, the yeast is dead and you must start over with fresh yeast — don’t push ahead with it.

Step 3: Mix and Knead the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and kosher salt. Add the mashed sweet potato, eggs, yeast mixture, and 4 tablespoons (57g) of the melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead until smooth and elastic and pulling away from the bowl, 6 to 8 minutes. It should feel soft but not sticky; add flour a tablespoon at a time only if it’s genuinely tacky.

Step 4: Let the Dough Rise

Turn the dough out onto a lightly floured surface and shape it into a ball. Place it in a lightly greased large bowl, cover with a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour to 1 hour 15 minutes. A warm draft-free corner of the kitchen works well.

Step 5: Shape the Rolls

Punch down the dough and turn it out onto a lightly floured surface. Divide it into 15 equal pieces (about 60g each) and roll each into a smooth ball. Arrange the balls in a buttered 9×13-inch (23x33cm) baking dish, spacing them evenly so they have room to swell.

Step 6: Second Rise and Preheat

Cover the dish with a clean kitchen towel and let the rolls rise until puffy and nearly doubled, about 30 to 40 minutes. Meanwhile, preheat the oven to 350°F (175°C) so it’s fully hot when the rolls go in.

Step 7: Bake Until Golden

Brush the tops of the risen rolls gently with the 1 tablespoon milk. Bake until golden brown and the rolls sound hollow when tapped on the bottom, 22 to 25 minutes, rotating the pan halfway through. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C).

Step 8: Butter and Salt

Remove the pan from the oven and immediately brush the rolls with the remaining 2 tablespoons (28g) melted butter and sprinkle with the flaky sea salt. Let them cool in the pan for 10 minutes before serving warm.

What to Serve With It

• Roast turkey — the classic partner for any holiday table.
• Roast chicken — a simple, savory match for the rolls.
• Green bean casserole — creamy and familiar alongside warm bread.
• Sweet tea — or lemonade for a Sunday supper.

Tips for the Best Results

• Weigh the mash — too much sweet potato makes the dough slack and slow to rise.
• Use a thermometer — 110°F (43°C) milk proofs yeast reliably every time.
• Butter generously — a well-buttered dish lets the rolls release cleanly.
• Check the center — the middle roll tells you if the whole pan is done.
• Salt at the end — flaky salt sprinkled after baking keeps its crunch.
• Skip cold butter — melted butter brushes on evenly and soaks in.

Easy Variations

• Honey butter finish — stir 1 tablespoon honey into the 2 tablespoons melted butter.
• Herb topping — add 1 teaspoon chopped rosemary to the flaky salt.
• Whole wheat blend — swap 1 cup (125g) of the all-purpose flour for whole wheat.
• Smaller rolls — divide into 20 pieces at about 45g each and bake 18 to 20 minutes.

Storing and Reheating

Keep leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap cooled rolls individually in plastic wrap and store them in a freezer bag for up to 3 months, then thaw overnight in the refrigerator. Reheat covered with foil at 350°F (175°C) for 8 to 10 minutes, until they reach 165°F (74°C) in the center.

Nutrition (per serving)

These values are estimates per roll and will vary with exact portion sizes.

FAQs

Can I make this Martha Stewart sweet potato rolls recipe ahead of time?

Yes. Prepare the dough through the first rise, punch it down, and refrigerate it covered overnight. Let it come to room temperature, then shape and proceed with the second rise.

Can I use canned sweet potato instead of fresh?

You can substitute 1 cup (240g) of plain canned mashed sweet potato, but drain it well first. Fresh mash has less water, so the dough is easier to judge by feel.

How do I know the rolls are fully baked?

They should be golden brown and sound hollow when tapped on the bottom. An instant-read thermometer in the center of a roll should read 190°F (88°C).

Why did my dough not rise?

The usual cause is milk that was too hot or yeast that was past its date. Always proof the yeast first and start over with fresh yeast if it doesn’t foam within 10 minutes.

Martha Stewart-Inspired Sweet Potato Rolls

Print Recipe

These soft, golden sweet potato rolls have a tender crumb and a hint of natural sweetness from roasted sweet potato, inspired by Martha Stewart’s classic American home baking. Brushed with melted butter and sprinkled with flaky salt, they pull apart beautifully and are perfect for holiday dinners or Sunday suppers.

• Author: Anabelle McLean
• Prep Time: 30
• Cook Time: 25
• Total Time: 180
• Yield: 15 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium sweet potato (about 10 ounces/283g), peeled and cut into 1-inch chunks
• 1/2 cup (120ml) whole milk, warmed to 110°F (43°C)
• 2 1/4 teaspoons (7g) active dry yeast
• 1/4 cup (50g) granulated sugar, divided
• 4 cups (500g) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons (9g) kosher salt
• 2 large eggs (100g), room temperature, lightly beaten
• 6 tablespoons (85g) unsalted butter, melted and slightly cooled, divided
• 1 tablespoon (15ml) whole milk, for brushing
• 1 teaspoon flaky sea salt, for sprinkling

Instructions

1. Place the sweet potato chunks in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then reduce to a simmer and cook until fork-tender, 12 to 15 minutes. Drain well and mash until completely smooth; measure out 1 cup (240g) mashed sweet potato and let cool to lukewarm (about 100°F/38°C).
2. In a small bowl, combine the warmed milk, yeast, and 1 teaspoon of the sugar. Let stand until foamy, about 5 to 10 minutes; if the mixture does not foam, the yeast is dead and you must start over with fresh yeast.
3. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and kosher salt. Add the mashed sweet potato, eggs, yeast mixture, and 4 tablespoons (57g) of the melted butter. Mix on low speed until a shaggy dough forms, then increase to medium and knead until the dough is smooth and elastic and pulls away from the bowl, 6 to 8 minutes; it should feel soft but not sticky.
4. Turn the dough out onto a lightly floured surface and shape into a ball. Place in a lightly greased large bowl, cover with a clean kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour to 1 hour 15 minutes.
5. Punch down the dough and turn it out onto a lightly floured surface. Divide into 15 equal pieces (about 60g each) and roll each into a smooth ball. Arrange the balls in a buttered 9×13-inch (23x33cm) baking dish, spacing them evenly.
6. Cover the dish with a clean kitchen towel and let the rolls rise until puffy and nearly doubled, about 30 to 40 minutes. Meanwhile, preheat the oven to 350°F (175°C).
7. Brush the tops of the risen rolls gently with the remaining 1 tablespoon milk. Bake until golden brown and the rolls sound hollow when tapped on the bottom, 22 to 25 minutes, rotating the pan halfway through. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C).
8. Remove from the oven and immediately brush with the remaining 2 tablespoons (28g) melted butter and sprinkle with flaky sea salt. Let cool in the pan for 10 minutes before serving warm.

Notes

Store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap cooled rolls individually in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the refrigerator, then reheat wrapped in foil at 350°F (175°C) for 10 to 12 minutes. For make-ahead, prepare the dough through the first rise, punch down, and refrigerate covered overnight; let come to room temperature and proceed with shaping and second rise. Baked rolls can be reheated covered with foil at 350°F (175°C) for 8 to 10 minutes.

Nutrition

• Calories: 195
• Sugar: 4g
• Sodium: 250mg
• Saturated Fat: 3g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg

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