Breads and Muffins

Sweet Potato Cloverleaf Rolls

Sweet Potato Cloverleaf Rolls go so well with any fall meal. They are light and fluffy and lightly sweetened from

  • Serves 24
  • Prep 1 hour
  • Cook 10 minutes
  • Total 1 hour

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Sweet Potato Cloverleaf Rolls

A little bit of orange zest gives Sweet Potato Cloverleaf Rolls a faint citrus flavor.

These are yeasted rolls and they require a little time and effort but aren’t difficult at all to make.

Homemade Sweet Potato Cloverleaf Rolls

Tips For Making Sweet Potato Cloverleaf Rolls

  • Be sure the milk is not too warm when you add it to the yeast or it will kill the yeast. (105 to 115 degrees Fahrenheit is good. Use a thermometer to check)
  • I use plain mashed sweet potato with nothing added to it. I bake the sweet potato in a 400 degree oven until soft. Let it cool a few minutes. The skin will peel easily. Then mash the pulp really well with a fork.
  • Let the dough rise in a warm place. On top of the dryer while it is running works well.  Or if you have one of those portable electric heaters, it doesn’t take long at all to warm up a small room, like the laundry room, with the door closed.
Sweet Potato Cloverleaf Rolls recipe

Storage

Store rolls for 2 days at room temperature or in an airtight container. If not going to eat within a few days, freeze them.

So soft and pillowy, these Sweet Potato Cloverleaf Rolls will make a welcome addition to your Thanksgiving Bread Basket.

Sweet Potato Cloverleaf Rolls

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Recipe adapted from Southern Living

Originally posted October 25, 2017.

Recipe

Sweet Potato Cloverleaf Rolls

Sweet Potato Cloverleaf Rolls go so well with any fall meal. They are light and fluffy and lightly sweetened from the sweet potatoes themselves and some brown sugar.

  • Serves 24
  • Prep 1 hour
  • Cook 10 minutes
  • Total 1 hour

Ingredients

  • 2 (1/4-ounce) envelopes active dry yeast
  • 1 cup warm milk (100 to 110 degrees)
  • 1 tablespoon granulated sugar
  • 4 to 4 1/2 cups all-purpose flour, divided
  • 3/4 cup mashed cooked sweet potato (about 1 medium)
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup salted butter (softened)
  • 2 teaspoons grated orange zest
  • 1 1/4 teaspoons salt
  • 1 large egg (lightly beaten)
  • 2 tablespoons melted butter

Instructions

  1. 1

    Stir together yeast, milk, and sugar in the bowl of an electric stand mixer. Let sit 5 minutes.

  2. 2

    Add 2 cups of flour and using the dough hook, beat on LOW speed until combined.

  3. 3

    Add mashed sweet potato, brown sugar, butter, orange zest, salt, and egg. Beat on Medium-Low speed, stopping to scrape down the sides of the bowl, until mixed well.

  4. 4

    With mixer on LOW, gradually add 2 more cups of flour. Mixture should form a dough and pull away from the sides of the bowl.

  5. 5

    Place dough in a large greased bowl, turning to coat the top. Cover with plastic wrap and place in a warm place to rise until doubled in size, about 1 1/2 to 2 hours.

  6. 6

    Punch dough down and place on a lightly floured surface. Knead 8 to 10 times, sprinkling the extra 1/2 cup flour on the dough a little at a time if it is too sticky.

  7. 7

    Shape dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.

  8. 8

    Cover with a kitchen towel and let rise in a warm place for 1 hour.

  9. 9

    Preheat oven to 375 degrees.

  10. 10

    Bake 10 to 12 minutes. Brush with melted butter.

Equipment

  • Electric Stand Mixer
  • Muffin Tin

Nutrition

  • Calories143 kcal
  • Carbohydrates23 g
  • Protein3 g
  • Fat4 g
  • Saturated Fat3 g
  • Polyunsaturated Fat0.3 g
  • Monounsaturated Fat1 g
  • Trans Fat0.1 g
  • Cholesterol18 mg
  • Sodium159 mg
  • Potassium63 mg
  • Fiber1 g
  • Sugar4 g
  • Vitamin A726 IU
  • Vitamin C0.1 mg
  • Calcium22 mg
  • Iron1 mg

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