No-Knead Sweet Potato Rolls Are the Easiest Way to Win Any Fall Potluck
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These no-knead rolls get their color and flavor from grated sweet potato and present beautifully on the potluck table.
Serves12
Prep20 minutes
Cook35 minutes to 45 minutes
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Let’s just all agree that no Thanksgiving or holiday meal is complete without a basket of soft, pillowy dinner rolls on the table. They help soak up every last drop of sauce or gravy on your plate, and the leftover rolls can be used for sandwiches in the days to come. Take plain dinner rolls up a notch by adding in grated sweet potato and some fresh rosemary, but keep things easy by using this no-knead method. (We know that you have plenty of other things to do around the holidays.)
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No Need to Knead
The best part about these sweet potato rolls is that they don’t have to be kneaded. Stir the dough together, let it rise, and then you’re ready to shape the dough. It takes about 75–90 minutes to rise, which is time you can spend on other projects. For the active prep, a few clever tools simplify the job even more.
With all the holiday baking you might be tackling, it’s wise to have a bench scraper on hand, like OXO’s Multi-Purpose Scraper & Chopper. A scraper helps move sticky dough around, slides under rolled-out pie crusts with ease, and this one is made out of stainless steel and sturdy enough to cut up and portion dough into small pieces. Also, keep one handy to transfer things from your cutting board rather than using your knife and dulling it.
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Once the rolls are shaped, nestle them all together and bake in a 9-inch cake pan. We used this 9″ Non-Stick Pro Cake Pan so that the rolls rose tall and proud as they climbed the straight walls of the pan. With its non-stick surface, the rolls will come out easily, as will any layer cakes you might want to bake in them in the future.
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When it comes to peeling root vegetables like sweet potatoes, Y-shaped peelers are great because they have blades on both sides (which means they work for those who are left-handed) and a wider handle than standard peelers. This OXO Y-Peeler has sharp blades that swivel easily over bumpy surfaces, and it even has a great little scoop at one end to dig out any little eyes or blemishes on the potatoes. Keep one on hand to not only peel vegetables but shave them thinly for salads or to use as vegetable “noodles.”
Then, when it’s time to grate, reach for this Etched Coarse Grater. Its extra-sharp grating surface cuts through veggies with ease, and its soft handle provides extra leverage for more efficient work. But you won’t just use it with veggies. It’s perfect for grating things like fruit and cheese, too.
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The Star of the Potluck
These delicious pull-apart sweet potato rolls will be welcome on any dinner or potluck table, whether you’re hosting Thanksgiving at your house or you’ve been tasked to contribute to a meal elsewhere. There’s a lot of hard work that goes into holiday meals, but smart recipes like these make pulling them off easier so that you can focus on making lasting memories instead.
Pull-Apart Sweet Potato Rolls
These no-knead rolls get their color and flavor from grated sweet potato and present beautifully on the potluck table.
Prep time 20 minutes
Cook time 35 minutes to 45 minutes
Serves 12
Nutritional Info
Ingredients
- 1/2
small sweet potato (4 ounces)
- 1 sprig
fresh rosemary
- 4 cups
all-purpose flour, plus more for shaping
- 1 1/2 teaspoons
kosher salt
- 8 tablespoons
(1 stick) unsalted butter, divided
- 3/4 cup
whole milk
- 3/4 cup
water
- 1
large egg
- 1 packet
instant yeast (2 1/4 teaspoons)
- 2 tablespoons
honey
Cooking spray
- 1/2 teaspoon
coarse or flaky salt, such as Maldon
Instructions
Peel 1/2 small sweet potato and grate on the large holes of a box grater until you have 1 1/4 cups. Strip the leaves from 1 rosemary sprig and finely chop (about 2 teaspoons). Place both in a large bowl. Add 4 cups flour and 1 1/2 teaspoons kosher salt and toss to coat the sweet potato in the flour.
Melt 6 tablespoons (3/4 stick) of the unsalted butter; set aside to cool. Combine 3/4 cup whole milk and 3/4 cup water in a 2-cup or larger microwave-safe cup and microwave until lukewarm, about 100ºF but no hotter, 30 to 40 seconds. Add 1 egg, 1 packet instant yeast (2 1/4 teaspoons), and 2 tablespoons honey, and whisk with a fork until combined.
Add the butter and milk mixture to the sweet potato mixture, and stir until a shaggy dough forms and no more dry flour is visible. The dough will be very sticky. Cover with plastic wrap and set aside to rise in a warm place until doubled in volume, 1 1/4 to 1/2 hours.
Coat a 2-quart baking dish (such as an 11x7-inch) or a 9-inch round cake pan with cooking spray. Sprinkle a work surface with a generous dusting of flour and place the dough on it. Dust more flour on top and press the dough into a thick disk. Use a bench scraper or knife to divide the dough into 12 pieces. Shape the pieces into balls and place them in the baking dish or cake pan (they will be touching). Lightly cover with plastic wrap and let rise at warm room temperature until doubled in size, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350ºF.
Melt the remaining 2 tablespoons unsalted butter. Uncover the rolls and brush with half of the butter. Sprinkle with 1/2 teaspoon coarse or flaky salt. Bake until golden brown, 40 to 45 minutes. Place the pan on a wire rack, brush with the remaining butter, and let cool completely.
Recipe Notes
Storage: The rolls are best served the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.