Sweet Potato Rolls with Honey Mustard Glaze are packed with a sweet, savory, and tangy flavor that gives your classic dinner rolls an upgrade from being an "optional" to "absolutely necessary" item on your plate.
Sweet Potato Rolls with Honey Mustard Glaze are now a Thanksgiving staple. The sweet potato rolls are an enriched dough and incorporate sweet potato puree for a soft, rich bite. The honey mustard glaze further tenderizes the roll and uses a melted butter base that is incomparable to a basic bread and butter scenario.
How to make Sweet Potato Rolls
Sweet potato rolls are an easy, double rise dough recipe. Follow these steps to simplify the dough preparation and get the best results.
- The first step in all of my bread recipes is always proofing the yeast, despite varying opinions on doing this with Instant Yeast. Technically, Instant yeast does not require proofing, but proofing first gives the dough's rise time a head start and it's a safeguard because compromised (or dead) yeast will ruin the recipe if added to the dough. Use water and a teaspoon of sugar to feed the Instant yeast. Set it aside and yeast mixture will become frothy as it activates.
- Use a stand mixer with a paddle attachment to make the dough. Standing mixers thoroughly knead the dough and simplify the process.
- Cream the softened butter, sweet potato puree, and sugar first. Next add in the eggs and sea salt flakes and combine before adding the yeast mixture.
- In a separate bowl, combine the flour and milk powder. **Note, see below for instructions regarding milk powder versus using regular milk.
- Pour in the yeast mixture and mix well before slowly adding the flour/milk powder.
- Mix all ingredients until they are well combined, and then, knead the dough for 15-20 minutes. The dough will be tacky at the end of 15-20 minutes, but that's not a problem.
- Once kneading is complete, securely cover the mixing bowl with plastic wrap first. Then add a towel over the plastic wrap. I like to trap moisture with the plastic wrap before the towel to expedite the rise, retain maximum moisture in the dough, and keep everything well insulated. The first rise is 45 minutes-1 hour.
Sweet Potato Rolls with Honey Mustard Glaze VIDEO
Milk Powder vs Whole Milk
Using milk powder in place of whole milk is one of my all-time favorite recipe hacks. I am not a milk drinker and recipes that call for small amounts of milk always leave me with so much waste. Initially, I used the powdered milk substitute for recipes that called for buttermilk. Since I don't frequently make recipes that call for buttermilk, buttermilk powder was a fantastic alternative to fresh buttermilk. Whole milk powder is also the perfect, waste-less alternative to fresh whole milk. This hack works especially well with baking.
To substitute fresh whole milk with powdered whole milk, use 1 tablespoon of powder for every ¼ cup (or 2 oz) of water. Therefore, a cup (or 8 oz) of milk is made with 4 tablespoons of milk powder and 8 oz of water.
In this sweet potato roll recipe, rather than using ¾ cup of warm milk to activate the yeast, I used ¾ cup of warm water and added the milk powder with the flour. This keeps the dry to wet ingredient ratio consistent, and I prefer to feed the yeast with water.
Portion the Sweet Potato Rolls and Complete the Second Rise
After the dough has completed the first rise, uncover it and divide it into 15 equal portions. I weighed mine to make them the exact same size using a food scale. To portion without a scale, divide the dough into 3 large portions and divide each large portion again 5 times to get the closest portions without a food scale.
Spray a 9x13 baking dish with baking spray and place the portioned rolls in the sprayed baking dish. Re-cover the baking dish with plastic wrap and cover the plastic wrap with a warm towel. Set aside and allow the rolls to rise again for another hour. Prepare the honey mustard glaze while they rise.
How to make Honey Mustard Glaze
This honey mustard glaze tastes amazing, and the combination of the melted butter and honey, further tenderizes the bread as it bakes. The honey mustard glaze is a combination of Dijon mustard, melted butter, honey, sea salt flakes, onion powder, and granulated garlic. It's tangy but sweet, and so delicious.
Whisk the ingredients together well, then use a silicone pastry brush to brush over the rolls before putting them in the oven. Evenly distribute the honey mustard glaze over the sweet potato rolls and move the baking dish to the oven. The rolls are ready when they're a deep, golden brown color on top and have reached an internal temperature of 190 degrees.
Serve warm or at room temperature, either way, you will not be disappointed! Enjoy!!
WHAT YOU'LL NEED:
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Sweet Potato Honey Mustard Rolls
- ¾ cup water
- 2¼ teaspoon instant yeast
- 3 tablespoon granulated sugar, divided
- 4 tablespoon unsalted butter
- 1 cup sweet potato puree (1 cup = 255 grams/1-2 large sweet potato)
- 2 large eggs
- 4½ cups all purpose flour 4½ cups = 675 grams
- 3 tbsp whole milk powder
- 2½ tablespoon sea salt flakes *please reference recipe notes
Honey Mustard Glaze
- 2 tablespoon dijon mustard
- 2 tablespoon honey
- 4 tablespoon butter, melted
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- 1 teaspoon sea salt flakes
- In a small bowl or measuring cup, activate the yeast using warm water, instant yeast and a pinch of sugar (approximately 1 teaspoon) to help feed the yeast, and then set aside. Yeast mixture will become frothy.
- Next add softened butter, the remaining sugar, sweet potato puree, eggs and sea salt flakes to your stand mixer. Cream ingredients until well combined.
- Whisk together flour and milk powder and gradually spoon it into your wet mixture with the mixer turned on. Add in activated yeast mixture after adding in few spoonfuls of the flour mixture. Continue gradually spooning in the flour until it has all been added. Mix until well combined and switch the paddle attachment to the dough hook.
- Continue kneading the dough for 15-20 minutes using your stand mixer and the dough hook attachment. Cover the mixing bowl with plastic wrap and towel, and let it rest in a warm area for 1 hour.
- After an hour, grease a rectangle baking dish (or use baking spray) and roll out dough balls into equal portions. Weigh them to equal weight or divide the dough in 3 large sections. Then divide each large section into 5 pieces. Roll the pieces into round balls and place in evenly spaced rows in the baking dish. Cover the baking dish and leave them to rise for another hour.
- Preheat oven to 375°F roughly 15 minutes before the dough has completed the second rise.
- While the dough completes its rise, whisk melted butter, dijon mustard, honey, sea salt flakes, onion powder, and granulated garlic until combined. Once the rolls have completed the second rise, uncover and lightly coat them with honey mustard glaze using a pastry brush.
- Bake at 375°F for 15 minutes or until rolls have reached an internal temperature of 190°F. Rolls will be a deep golden color when ready.
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