Sweet Potato Dinner Rolls

Whole Grain/Whole Wheat

The perfect Thanksgiving dinner roll!





12 rolls

Prep Time

25 minutes

Rise Time

1 hour, 40 minutes

Bake Time

25 to 30 minutes


  • 1 cup apple juice
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons butter OR margarine, melted
  • 1 egg
  • 1/2 cup cooked, mashed sweet potato


Heat apple juice until warm (100º to 110ºF).  Add yeast and allow to sit for 5 minutes. 

Combine 3 cups flour, sugar and salt in a large mixer bowl.  Add butter, egg, potatoes and yeast mixture.  Beat for 2 minutes.  Add enough remaining flour to form a soft dough. 

Knead on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic.  Shape dough into a ball and place in a greased bowl, turning once to cover.  Cover and let rise in a warm, draft-free place until dough is doubled in size, about 1 hour. 

Punch dough down.  Divide dough into 12 equal portions and form into rolls.  Place in a greased 13 x 9-inch pan.  Cover and let rise until doubled, about 40 minutes. 

Bake for 25 to 30 minutes in a preheated 350ºF oven until well browned.  Allow to cool on wire rack. 

Whole Wheat Variation:  Use 1-1/2 cups whole wheat flour in place of 1-1/2 cups all-purpose flour. 

Sweet Potato Tip:  Cook or bake sweet potato.  OR use a can (15 ounces) of sweet potatoes.  Drain well and mash enough to measure 1/2 cup.