Sweet Potato Sandwich Rolls

Recipe by Susan Reid

Soft without being squishy, flavorful without being cute, these rolls are perfect with some sliced turkey and perhaps a bit of cranberry sauce. These rolls would do a great job with any kind of filling, from roast beef with horseradish to grilled vegetables and cheese.

20 mins
17 to 19 mins
1 hr 47 mins
6 to 8 large rolls
Sweet Potato Sandwich Rolls


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  1. To make the dough: Place all of the ingredients (holding back 1/2 cup (60g) of the all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle.

  2. Mix until you've formed a soft, but not sticky dough. Add more flour from your reserved amount if needed to achieve the correct consistency.

  3. Knead the dough for 6 minutes, then place it in a greased bowl, cover and let rise for 45 minutes to an hour; it will almost double in size and look puffy.

  4. To shape and finish the rolls: After the first rise, deflate the dough and divide it into 6 pieces. You can roll each piece into a ball, then flatten it to make it 3/4" thick. Or you can roll each piece into a 12" to 14" rope, and form into a knot-style roll.

  5. Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled. Sprinkle lightly with flour, or brush the tops of the rolls with the beaten egg, and sprinkle with sesame seeds.

  6. Preheat the oven to 375°F.

  7. Bake for 17 to 19 minutes, until the tops are a rich golden brown color.

  8. Remove the rolls from the oven, and cool them on a rack for 5 minutes, before removing from them from the pan to cool completely.

  9. Store, well-wrapped, for 4 days at room temperature, or freeze for up to one month.

Tips from our Bakers

  • If you prefer a plain, soft-topped roll, brush the rolls with melted butter right after you remove them from the oven.