Sweet Potato Rolls Recipe – Soft & Fluffy Indian-Style Bread

Last Updated on 2 months by Neha Deshmukh

Sweet Potato Rolls Recipe – Soft & Fluffy Indian-Style Bread

Hey everyone! I’m so excited to share this recipe with you – these sweet potato rolls are seriously the softest, fluffiest bread you’ll ever try. I first stumbled upon a version of these while exploring regional Indian breads, and I knew I had to put my own spin on it. They’re a little bit sweet, a little bit savory, and completely addictive. Trust me, your family will be asking for these again and again!

Why You’ll Love This Recipe

These aren’t your average dinner rolls. The sweet potato adds a subtle sweetness and incredible moisture, making them unbelievably tender. Plus, the combination of whole wheat and all-purpose flour gives them a lovely texture and a hint of nuttiness. They’re perfect for a weekend brunch, a side with your favorite Indian curry, or just a cozy treat with a cup of chai.

Ingredients

Here’s what you’ll need to make these delightful sweet potato rolls:

• 2 cup whole wheat flour (about 240g)
• 1 cup all-purpose flour (about 120g)
• 2 teaspoon instant yeast (about 6g)
• 1 tablespoon brown sugar (about 15g)
• ?? cup milk powder (about 30g – see notes!)
• 1 large egg
• 1 cup boiled sweet potato, mashed (about 150g)
• 2 tablespoon soft butter (about 30g)
• ?? cup water, lukewarm (about 180-240ml – start with less and add more as needed)
• 1 ½ teaspoon salt (about 8g)

For the Egg Wash:

• 1 egg
• 1 tablespoon water

For Garnish:

• Sesame seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make these rolls shine:

• Whole Wheat Flour: I love using whole wheat flour for the added nutrition and flavor. It gives the rolls a lovely, slightly rustic taste. You can use 100% all-purpose if you prefer, but the whole wheat really elevates them.
• Milk Powder: Don’t skip the milk powder! It’s a little trick my dadi (grandmother) taught me. It makes the rolls incredibly soft and tender. It adds a richness you won’t get otherwise.
• Sweet Potato: Sweet potato is surprisingly common in Indian breads, especially in certain regions. It adds a natural sweetness and beautiful color. Make sure your sweet potato is well-cooked and mashed smoothly.
• Water: The amount of water needed can vary depending on the flour. Start with a little less and add more, a tablespoon at a time, until the dough comes together.
• Milk Powder & Water Quantities: I’ve left these as ‘??’ as they can vary. Start with 1/3 cup milk powder and 180ml water, and adjust as needed.

Step-By-Step Instructions

Alright, let’s get baking!

1. Combine the Dough: In the bowl of a stand mixer (or a large bowl if kneading by hand), combine the whole wheat flour, all-purpose flour, instant yeast, brown sugar, milk powder, egg, mashed sweet potato, butter, water, and salt.
2. Mix & Knead: Mix on low speed (or with a wooden spoon) until a soft dough forms. Then, knead the dough for about 6 minutes. It should be smooth and elastic. If kneading by hand, it will take a bit longer – around 8-10 minutes.
3. First Rise: Transfer the dough to a lightly greased bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Shape the Rolls: Gently punch down the risen dough to release the air. Divide the dough into 10 equal pieces. Shape each piece into a ball, then flatten it slightly. Place the rolls on a baking sheet lined with parchment paper.
5. Second Rise: Cover the baking sheet with a clean kitchen towel and let the rolls rise for another 25-30 minutes. They should puff up a bit.
6. Bake: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the rolls with the egg wash and sprinkle with sesame seeds.
7. Golden Perfection: Bake for 19 minutes, or until the rolls are golden brown.
8. Cool & Enjoy: Let the rolls cool on a wire rack for about 5 minutes before serving.

Expert Tips

• Don’t Overknead: Overkneading can make the rolls tough. Stop when the dough is smooth and elastic.
• Warm Environment: A warm environment is key for the dough to rise properly. If your kitchen is cold, try placing the bowl near a warm oven or in a slightly warmed oven (turned off!).
• Gentle Handling: Be gentle when shaping the rolls. You don’t want to deflate all the air.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) and vegan butter or oil instead of dairy butter. You can also use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg.
• Eggless Variation: Simply omit the egg and add an extra tablespoon of sweet potato puree. You might need to adjust the water slightly.
• Spice Level: Add a pinch of cardamom powder (about ¼ teaspoon) to the dough for a warm, aromatic flavor. My mom always adds this!
• Festival Adaptation: These rolls are perfect for Diwali or other special occasions. Serve them warm with a side of spiced butter or a festive chutney.

Serving Suggestions

These sweet potato rolls are incredibly versatile! Here are a few ideas:

• With a hearty Indian curry (like chana masala or dal makhani)
• As a side to scrambled eggs or omelets for brunch
• With a smear of butter and a sprinkle of cinnamon sugar
• Alongside a bowl of warm soup

Storage Instructions

• Room Temperature: Store leftover rolls in an airtight container at room temperature for up to 2 days.
• Freezing: These rolls freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the refrigerator and warm them up in the oven or microwave.

FAQs

Q: What type of flour is best for these rolls?

A: I recommend a combination of whole wheat and all-purpose flour for the best texture and flavor. But you can use all-purpose if that’s what you have on hand!

Q: Can I make the dough ahead of time?

A: Absolutely! You can make the dough up to 24 hours in advance. Let it rise once, then punch it down and store it in the refrigerator. Bring it to room temperature before shaping and baking.

Q: How can I tell if the rolls are fully baked?

A: The rolls should be golden brown on top and sound hollow when tapped. You can also use a thermometer to check the internal temperature – it should be around 190-200°F (88-93°C).

Q: Can I freeze these sweet potato rolls?

A: Yes! They freeze really well. See the storage instructions above for details.

Q: What is the purpose of milk powder in this recipe?

A: Milk powder adds extra softness and richness to the rolls. It’s a little secret ingredient that makes a big difference!

Enjoy baking these sweet potato rolls! I hope they bring a little bit of warmth and happiness to your kitchen. Let me know how they turn out in the comments below!