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Martha Stewart-Inspired Sweet Potato Rolls

Close-up of Martha Stewart-Inspired Sweet Potato Rolls showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart sweet potato rolls, sweet potato dinner rolls, homemade dinner rolls, sweet potato bread, soft yeast rolls, Thanksgiving rolls, holiday bread, American baking, Martha Stewart inspired, from scratch rolls

Find it online: https://marthadishes.com/martha-stewart-sweet-potato-rolls-recipe/