Baking Sweet Potato Bread Rolls

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Today I’m going to show you another recipe for delicious bread rolls, namely we bake super quick & easy sweet potato bread rolls.

For the rolls, the sweet potato is briefly boiled, mashed and then kneaded with all the other ingredients to form a smooth yeast dough. Have fun baking!

Cooked/Baked today: Baking Sweet Potato Bread Rolls
Difficulty: Easy – Medium
Preparation Time: 1 hour & 30 minutes (incl. resting time)
Category: Baking Recipes, Bread & Rolls Recipes, Recipes with Sweet Potato
Our Recipe rating:

Baking Sweet Potato Bread Rolls

Baking Sweet Potato Bread Rolls

Ingredients for 8 – 10 sweet potato bread buns:

  • 500 grams flour
  • 1 large sweet potato
  • 50 grams soft butter
  • ½ cube fresh yeast (about 20 grams)
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • Durum wheat semolina for the baking sheet
  • Additional flour to dust

Required kitchen gadgets, helper & preparations:

  • Saucepan for sweet potato
  • Colander
  • Blender
  • Mixing bowl
  • Mixer/Kitchen machine
  • Kitchen towel
  • Baking sheet + baking paper
  • Knife



Peel the sweet potato, roughly cut into pieces with a knife & just cover with water in a small saucepan. Bring the sweet potato to a boil over medium heat & cook for approx. 5 – 6 minutes until soft.

Preparations for the Dough

Preparations for the Dough

After about 5 minutes, drain everything over a pasta strainer, allow to evaporate briefly & then return the sweet potato to the pot. Mash the sweet potato with a blender until you got a puree and allow to cool down almost compoletely.

…for sweet potato bread rolls:

Weigh 400 grams of mashed sweet potatoes & put together with 500 grams of flour, 50 grams of soft butter, ½ cube of crumbled yeast, 1 teaspoon of salt & ½ teaspoon of nutmeg in a mixing bowl & knead with a food processor or your hands for 5 – 6 minutes to form a smooth dough.

Baking Sweet Potato Bread Rolls

Baking Sweet Potato Bread Rolls

Shape the dough into a ball with your hands, roll it out on a lightly floured worktop with a rolling pin to about 2 centimeters thick & then cut into 8 – 10 rolls with a knife.

Line a baking sheet with baking paper & sprinkle some durum wheat semolina on it. Place the rolls with a little distance to each other on the baking sheet, sprinkle with some durum wheat semolina from above & cover with a kitchen towel to rest in a warm place for about 45 minutes until the dough volume has increased significantly.

Preheat the oven to 200°C (top/bottom heat) in good time. After the resting period, cut the bread rolls 2 – 3 times diagonally with a knife & then bake in the preheated oven for about 20 minutes until crispy & golden. Take the finished rolls out of the oven, let them cool completely on a rack & then serve immediately. Have fun baking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):

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