Thanksgiving Pull-Apart Sweet Potato Dinner Rolls Recipe
Soft, buttery sweet potato dinner rolls made with canned yams. These golden homemade yeast rolls bake together in one pan and pull apart easily. Perfect for Thanksgiving dinner or any holiday meal!
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Ingredients
Sweet Potato Dinner Roll Dough
- 4 cups all-purpose flour 480g
- 2 tablespoons brown sugar
- 1 packet instant yeast 7g
- 1½ teaspoons salt 9g
- ⅔ cup whole milk, slightly warm 160g
- ¾ cup canned yams, drained and mashed smooth 180g
- 1 large egg
- 1 stick unsalted butter, softened 113g
For Finishing
- 1 unsalted butter, melted for brushing rolls before and after baking
Instructions
- Drain the canned yams thoroughly, discarding the syrup. Weigh 180g of sweet potatoes, and mash or puree until completely smooth.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, brown sugar, instant yeast, and salt.
- Add the mashed sweet potatoes, milk, and egg. Mix on low speed until a shaggy dough forms. If dry flour remains after mixing, add water one tablespoon at a time, mixing thoroughly between additions. Only add enough to bring the dough together.
- With the mixer running on low speed, add the softened butter a few pieces at a time. Continue mixing until the butter is fully incorporated.
- Increase the mixer to medium-low speed and knead for approximately 5–8 minutes. The dough will be sticky and may stick to the sides of the bowl. It will firm up while proofing.
- Wet your hands and gently transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for approximately 60–90 minutes, or until doubled in size.
- Turn the dough onto a lightly floured surface and divide into 12 equal pieces, approximately 108g each. Shape each piece of dough into a smooth, round ball, using a little flour to keep it from sticking. Try to make the rolls uniform in size so they bake evenly. Watch the video in the recipe card to see how I shape mine!
- Grease a 10×10-inch baking pan, deep-dish pie plate, 10-inch cast iron skillet, or any ovenproof baking dish large enough to hold 12 rolls. Arrange the rolls evenly, leaving a little room for them to expand. Brush with melted or softened butter before proofing.
- Cover and let rise for approximately 45–60 minutes, or until the rolls are noticeably puffy and touching or nearly touching.
- Preheat the oven to 350°F. Bake the rolls on the center rack for approximately 25–30 minutes, or until golden brown and the centers reach approximately 190°F. Allow extra time if needed for the centers to finish baking.
- Remove the rolls from the oven and immediately brush the tops with melted butter. Allow to cool slightly before serving.
Notes
Canned yams: This recipe was developed using canned yams packed in regular syrup. Drain thoroughly before mashing and weighing.
Dough consistency: The dough should be soft and slightly tacky after kneading. Only add additional water if dry flour remains after mixing.
Baking pan: Use a 10×10-inch baking pan, deep-dish pie plate, 10-inch cast iron skillet, or any ovenproof baking dish large enough to hold 12 rolls.
Doubling the recipe: Double all ingredients to make 18 rolls. Use a large, deep casserole dish or divide the dough between two pans. A tightly packed pan may require additional baking time.
Make ahead: Bake the rolls the day before serving and reheat, or refrigerate the kneaded dough overnight and allow extra time for proofing before baking.
Freezing: Freeze fully baked, cooled rolls in an airtight freezer-safe container for up to two months for best quality.
Storage: Store cooled rolls in an airtight container at room temperature for up to two days.
Reheating: Cover the rolls with aluminum foil and warm in a 300°F oven for approximately 10–15 minutes, or until heated through. For more tips, see my guide on How to Reheat Yeast Rolls.
