Sweet Potato Rolls + a ThermoWorks DOT Giveaway! {Giveaway Closed}

by alexandra

Super-soft and pillowy bread rolls that are easy to make and perfect for serving a crowd.

SO. If you keep up with my constant stream of food-obsessing on Instagram – (hi and you’re awesome!) – you probably saw these rolls make an appearance the other day. It was a total case of spur-of-the-moment baking that turned into something I had to share ASAP. So once again, my bread-loving self is going to gush about how good this bread is. READYGO.

Sweet Potato Rolls - easy-to-make, pillowy-soft bread rolls - perfect for entertaining!

A few years back I made these sweet potato cinnamon rolls which were basically the best thing in the world (think the softest-ever sweet rolls swirled with loads of cinnamon sugar), and later I made these dinner rolls – the equivalent of heaven in bread form. This is a blend of the two – potato rolls that are super-soft, tender, and oh-so-fluffy. I <3 them.

Sweet Potato Rolls - easy-to-make, pillowy-soft bread rolls - perfect for entertaining!

I love love LOVE sweet potatoes, but even if you don’t it’s not a big deal here because the rolls don’t actually taste especially like sweet potato. Instead, the potato is mostly there to make the bread ultra pillowy-soft, with a pretty orange tint and a hint of that SP flavor in the background. It basically does it’s own form of silent magic to take these rolls from good to oh-my-gosh-good, and for that I have to give them a great big thankyouuuuu: thank you for turning my bread into little bites of warm and cozy heaven.

Sweet Potato Rolls - easy-to-make, pillowy-soft bread rolls - perfect for entertaining!

In related news, I have a pre-Thanksgiving gift for one of you, so you can make completely perfect sweet potato rolls AND do lots more fancy-schmancy stuff like cooking turkey to golden perfection (something I have yet to even attempt, so I give major props to those of you who do it every year). THIS is one of my favorite new kitchen gadgets ——–>

The Thermoworks DOT - an easy-to-use probe-style kitchen thermometer.

The DOT is a super-handy, probe-style kitchen thermometer, which means that you can use it to constantly monitor the temperature of whatever you’re cooking and know exactly when it reaches a target temp. – in this case, the temperature when your rolls are baked through but still extra light, soft and fluffy. It’s really, really easy to use since there’s only, like, three buttons on the whole thing. All you do is choose your target temperature, stick the probe in whatever you’re cooking, and wait until you hear an alarm that tells you your food is ready. What you see in the picture above is one of the ways I like to use mine: to keep track of the internal temperature of my rolls while they’re baking so I can be sure to cook them jussssst enough. It’s pretty nifty. :)

Sweet Potato Rolls - easy-to-make, pillowy-soft bread rolls - perfect for entertaining!

Now – on to the good stuff. Thanks to the people at ThermoWorks, I get to give away a DOT to one of my amazing readers. For a chance to win, check out the Rafflecopter window below with all the details. The giveaway will be open until Thursday, November 20th at midnight PST and I’ll notify the winner ASAP so we can get one of these in the mail to you in time for Thanksgiving. :) Update: This giveaway is now closed. Thank you to all those who entered!

a Rafflecopter giveaway

Sweet Potato Rolls - easy-to-make, pillowy-soft bread rolls - perfect for entertaining!

Sweet Potato Rolls

  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 rolls


These pillowy-soft Sweet Potato Rolls are nothing short of the perfect bread for almost any occasion. As a big batch baked in a casserole dish, pull-apart style, they’re great for sharing with family and friends at Thanksgiving or any other big gathering.


  • 8 1/2 ounces (1 cup) milk
  • 2 ounces (4 tablespoons) unsalted butter, cubed
  • 11 1/2 ounces (1 1/2 cups) cooked and mashed sweet potato*
  • 1 lb 7 3/8 ounces (5 1/2 cups, spoon and level) bread flour, divided
  • 4 1/4 ounces (1 cup, spoon and level) whole wheat flour
  • 1 (1/4 ounce) packet instant yeast (I highly recommend Red Star Platinum!)
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 egg
  • 2 tablespoons butter, melted, for brushing (I prefer salted here)


  1. Scald the milk by warming in the microwave for about 1 1/2 – 2 minutes, until the temperature reaches 180ºF on an instant-read thermometer**. Add the cubed butter and allow to melt and cool while and prepping the mashed potatoes [see recipe notes] and mixing the dry ingredients.
  2. In a bowl, whisk together 1 lb 3 1/8 ounces (4 1/2 cups, spoon and level) bread flour with the whole wheat flour, yeast, sugar, and salt.
  3. Combine the mashed potatoes with the milk/butter mixture and whisk together until smooth. Make sure the temperature registers between 120º-130ºF before adding to the dry ingredients. If needed, heat briefly in the microwave or allow to cool to reach desired temperature.
  4. Add the potato mixture to the dry ingredients along with the egg. Use a spatula to combine everything together as best as possible, and then use your hands to finish kneading the ingredients into a single ball of dough.
  5. Turn dough out onto the counter and knead for about 10 minutes, until soft and elastic, incorporating up to another 4 1/4 ounces (1 cup, spoon and level) bread flour as needed to prevent the dough from getting stuck to your hands or the counter. Shape into a smooth ball, cover with plastic wrap, and leave to rest for 20 minutes.
  6. Grease an 9″ x 13″ baking dish with nonstick spray. Divide the dough into 12 equal portions (I like to do this by weight) and shape each portion into a ball by stretching the dough out with your palms to form a smooth top and pinching the edges together underneath. Cup the sides of the dough ball in your palms and rotate it gently to further smooth it out. Arrange balls of dough in the prepared baking dish in a 3×4 pattern. Cover with greased plastic wrap and leave to rise for about 45 minutes, until the dough is taking up most of the space in the baking dish and reaches the rim of the dish at its highest point.
  7. Preheat oven to 350ºF. Bake fully risen rolls in preheated oven for 20-25 minutes, until puffy and turning golden on top, preferably until the internal temperature reaches 180ºF***. Remove from oven and immediately brush tops with melted butter.
  8. Serve warm. Rolls can also be covered tightly with plastic wrap and stored at room temperature. Reheat before serving.


*To make the mashed sweet potatoes, peel two large sweet potatoes and cut into 1/4″-1/2″ thick slices. Place in a large microwave-safe bowl along with 2 ounces (1/4 cup) water. Microwave for about 10 minutes, until soft and tender. Purée with an immersion blender until fairly smooth. Measure out the amount needed for the recipe, reserving remainder for another use.

**I use a Thermapen for all my basic temperature-gauging needs in the kitchen, and it’s awesome! You can read more about why I love it so much here.

***To check the temperature of the baked rolls, you can either use an instant-read thermometer again after 20-25 minutes of baking, or monitor the temperature the entire time with a probe-stye thermometer like the DOT

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Amanda Emily November 16, 2014

I’d use it to help with baking the turkey. Much easier to get a bird that is not dried out if you use a therometer to monitor it.

Mesha November 16, 2014

I love this little gadget. I think I would be using it for most of my holiday cooking. I am learning my oven cooks a little cooler than the temperature that I set. So the dot would help to make sure everything is cooked to perfection.

Heather November 16, 2014

I think our TG dessert this year will be a free-form apple tart. The Pod would definitely be helpful baking it perfectly!

Kathy B November 16, 2014

Love Thermoworks, though I don’t have one of these. I would make the perfect turkey!

Rowena November 16, 2014

Prime rib and these amazing rolls!

Margot C November 16, 2014

Wouldn’t that be perfect for monitoring the temperature of a tukey!

Roberto Chubello November 16, 2014

Two turkeys, lots of rolls, dressing, brussel sprouts and lots lots more.

Rachel D November 16, 2014

I need these rolls in my life now. I was just telling my mom that I want to try and make homemade rolls for thanksgiving this year! Yumm

alexandra November 16, 2014

These are so perfect for Thanksgiving!! Do it! :)

manda November 17, 2014

I would like to make a ham.

Ann November 17, 2014

Sweet cinnamon spice rolls.

Alison Jeanine November 18, 2014

These are seriously on another level – such beautiful presentation, and I even they taste even more amazing! :) Xo, Alison

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alexandra November 18, 2014

Thank you so much Alison! You’re incredibly sweet. :)

karen November 18, 2014

I would use it for my pumpkin pie – more accurate than the old “jiggle” test.

Andrew November 18, 2014

This looks awesome!

alexandra November 18, 2014

Thanks Andrew!

Marie November 18, 2014

I wonder if I could cut this recipe in half, I only have one sweet potato at the moment and don’t have time to go to the store. I’ll let you know how it goes!

alexandra November 18, 2014

I don’t see why you couldn’t cut it in half; just make sure you bake the rolls in a smaller pan. Let me know! :)

stephanie November 18, 2014

I would use it for my bread! I have the hardest time figuring out if it is done. This will help eliminate the stress…and teach me exactly I am looking for in bread when it is at the correct temp! YAY!

Brad Sanford November 19, 2014

Excellent recipe. I’m going to try this. Also gives me a great idea and possible ratio on a sweet potato gnocchi. Thank you very much.

alexandra November 20, 2014

Oooh sweet potato gnocchi sounds amazing!

Josh Nightingale November 19, 2014

Smoked Turkey!

Carla S November 19, 2014

I would use it to help make turkey and ham.

Brittany Koelmel November 19, 2014

I would use this for sooooo many foods, mostly chickens and breads:)

Ashley November 19, 2014

Woweeeeee! I found this recipe at the perfect time! I’m in charge of rolls for my family’s thanksgiving dinner and nothing sounded appealing until I saw these! Can’t wait to test them tomorrow.

Ashley November 19, 2014

Also I would use the thermometer for everything and anything!

alexandra November 20, 2014

Oooh yay! I’d love to hear how it goes!

Joyce November 19, 2014

These sweet potato rolls look delish – and I would love to use the DOT to bake them as well as for roasting my very first ever Turducken!

Annette November 20, 2014

I always overcook my roast (I like it medium rare), so I’d use the Thermoworks DOT to cook it just right.

Janey Mckeever November 20, 2014

I’d love to try this recipe- these sweet potato rolls look delish!!!!!!!! and that Thermoworks DOT would be great for the roasts and the turkey I plan to bake!
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annette brown November 20, 2014

Desperately need thermometer always overcook rare beef and undercook

Samantha November 20, 2014

I’m hopeless at cooking cakes, I always want to peek and then ruin the cake and it flops, so I”d use it to make the perfect cake.

Heather L. November 20, 2014

I plan on making turkey and rolls! The DOT would come in handy!!

Alexandria November 30, 2014

Thanks for the recipe. The rolls were so moist. I used purple sweet potatoes which gave it a nice lavender color!

alexandra December 2, 2014

Ahh how fun! So glad you liked it!

Barb October 20, 2015

These rolls were everything and more that you said they would be. Absolutely the best I ever made! Thank you!

alexandra November 22, 2015

Yay, that’s awesome to hear! Thanks for letting me know. :)

Andrea November 26, 2015

Where exactly do you incorporate the whole wheat flour? The directions don’t say.

alexandra December 22, 2015

Whoops! It gets added along with the initial bread flour, yeast, sugar, and salt. The recipe is corrected now. Thanks for pointing that out!

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