Print

Best Easy Brown Butter Sweet Potato Dinner Rolls Recipe

brown butter sweet potato dinner rolls - featured image
Print Recipe

These quick brown butter sweet potato dinner rolls are soft, tender, and packed with nutty flavor from browned butter. They come together in about 90 minutes and are perfect for weeknights or holiday tables.

Ingredients

Scale
  • 1 medium sweet potato (about 8 ounces, yields roughly ¾ cup mashed)
  • 4 tablespoons unsalted butter (56 grams), for browning
  • 1 cup whole milk (240 ml), warmed to about 110°F
  • 2¼ teaspoons active dry yeast (one ¼-ounce packet)
  • 3 tablespoons granulated sugar (36 grams), divided
  • 1 large egg, room temperature
  • 1 teaspoon salt (6 grams)
  • 3½ to 4 cups all-purpose flour (420 to 480 grams)
  • 2 tablespoons unsalted butter (28 grams), for glaze
  • 1 tablespoon honey (15 ml), optional
  • Flaky sea salt, optional for finishing

Instructions

  1. Cook the sweet potato: Preheat oven to 400°F (200°C). Pierce sweet potato with a fork, roast 45-60 minutes until tender. Cool, peel, and mash until smooth. Measure ¾ cup (180 grams) and set aside to cool to room temperature.
  2. Brown the butter: In a small saucepan over medium heat, melt 4 tablespoons butter, stirring constantly. Cook until it foams and turns golden with brown specks and a nutty aroma. Remove from heat and pour into a heatproof bowl to cool to room temperature.
  3. Activate the yeast: In a small bowl, combine warmed milk, 1 tablespoon sugar, and yeast. Stir gently and let sit 5-10 minutes until foamy.
  4. Mix the dough: In a stand mixer bowl, combine mashed sweet potato, cooled brown butter, remaining 2 tablespoons sugar, egg, and salt. Add yeast mixture and stir. Add 3½ cups flour and mix on low until a shaggy dough forms. Add more flour 1 tablespoon at a time if too sticky.
  5. Knead the dough: Knead on medium-low speed 6-8 minutes (or by hand 8-10 minutes) until smooth, elastic, and slightly springy.
  6. First rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place 60-75 minutes until doubled in size.
  7. Shape the rolls: Punch down dough, turn onto a floured surface, and divide into 12 equal pieces (about 70-75 grams each). Shape each into a smooth ball and place in a greased 9×13-inch baking dish, spacing evenly.
  8. Second rise: Cover and let rise 30-40 minutes until puffy and touching. Preheat oven to 375°F (190°C) during the last 15 minutes.
  9. Bake the rolls: Bake 18-22 minutes until golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  10. Make the glaze and finish: While rolls bake, brown remaining 2 tablespoons butter in the same saucepan. Stir in honey if using. As soon as rolls come out, brush with brown butter glaze and sprinkle with flaky sea salt if desired. Cool in pan 5-10 minutes before serving.

Notes

Don’t skip browning the butter—it’s the key to the nutty flavor. Make sure milk is at 110°F to activate yeast. Dough should be slightly tacky, not over-floured. For make-ahead, refrigerate after first rise overnight. Rolls are even better the next day.

Nutrition

Keywords: brown butter, sweet potato, dinner rolls, homemade rolls, quick rolls, Thanksgiving rolls, yeast rolls

Find it online: https://goldensimmer.com/best-easy-brown-butter-sweet-potato-dinner-rolls-recipe/