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. The addition of mashed sweet potato to these rolls keeps them moist and gives them a beautiful orange hue.
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.
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.
So soft and pillowy, these Sweet Potato Cloverleaf Rolls will make a welcome addition to your Thanksgiving Bread Basket.
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.
- 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
Stir together yeast, milk, and sugar in the bowl of an electric stand mixer. Let sit 5 minutes.
Add 2 cups of flour and using the dough hook, beat on LOW speed until combined.
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.
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.
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.
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.
Shape dough into 1-inch balls and place 3 balls in each cup of 2 greased muffin tins.
Cover with a kitchen towel and let rise in a warm place for 1 hour.
Preheat oven to 375 degrees.
Bake 10 to 12 minutes. Brush with melted butter.
Recipe adapted from Southern Living
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