Bread Machine Sweet Potato Rolls are soft, lightly sweet, and easy to make when you let the bread machine do most of the work. They’re a good way to use up a leftover cooked sweet potato and turn it into something everyone will actually eat. If you don’t HAVE a leftover baked sweet potato no problem, I’ve got that covered as well.

The texture of these bread machine sweet potato rolls is soft and fluffy. They’re enriched with butter and egg which gives them the basis of a soft and fluffy dough. Then when you add in the cooked sweet potato it blends right into the dough adding to the rich flavor.

The rolls bake up lightly golden on the outside and stay soft inside. These are the kind of rolls that go with just about anything.

This is a good recipe when you want homemade bread rolls without a lot of hands-on time. The bread machine handles the mixing and kneading, which gives you time to get other things done while it works.

What You Need To Make These Rolls

warm water
egg
butter
a baked sweet potato
all purpose flour
sugar
salt
active dry yeast

Close-up of golden brown sweet potato rolls in a basket.

If You Don’t Have Cooked Sweet Potato

You can quickly cook a sweet potato in the microwave. Scrub it, poke a few holes with a fork, and microwave on high for about 5 to 8 minutes, turning halfway through, until it’s soft when squeezed.

If you prefer you can boil the sweet potato instead of microwaving it. Peel it first, then cut the peeled sweet potato into chunks and boil in salted water for about 10 to 15 minutes until fork tender, then drain and use as needed.

Whether you microwave it or boil it you will need to mash it before using it in the recipe. You will need 3/4 cup of cooked sweet potato for this recipe.

Split sweet potato roll showing a soft, fluffy inside.

Or Use Canned Pumpkin

For best results you should use cooked sweet potato for the recipe. If you really don’t have any sweet potato you can swap in canned pumpkin if that’s what you have.

Store Leftovers

Keep the rolls in a covered container at room temperature for a couple of days. For longer storage, freeze them and reheat as needed. They warm up well in the oven or microwave. If they start to dry out, a quick warm-up brings them back.

Close-up of sweet potato rolls showing smooth, lightly browned tops.

Bread Machine Sweet Potato Rolls

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Prep Time: 20

Cook Time: 10

Rise Time: 2 30

Total Time: 3

Servings: Rolls

Calories: 105kcal

Soft homemade rolls with a hint of sweetness that come together easily using the bread machine.

Print Recipe

Ingredients

1/2 cup warm water 70 to 80°F
1 large egg room temperature
3 tbsp butter softened
3/4 cup cooked sweet potato
4 cups all purpose flour
3 tbsp sugar
1 1/2 tsp salt
2 packets active dry yeast 1/4 oz each or 4 1/2 tsp

Instructions

Add all ingredients to the bread machine in the order recommended by the manufacturer
Select the dough setting and start the machine
After the initial mixing check the dough and add a little flour or water if needed
When the dough cycle is complete punch down the dough
Transfer to a lightly floured surface
Divide into 24 equal pieces and shape into balls
Place on a parchment lined baking sheet
Cover and let rise in a warm place until doubled about 1 hour
Preheat the oven to 400°F
Bake for 8 to 10 minutes until lightly browned

Video

Notes

Rise time includes the bread machine dough cycle and the second rise after shaping
Dough should double in size before baking for best texture
Brush with butter after baking for a softer finish