• Prep Time: 1 hr 20 mins
  • Cooking Time: 10 mins
  • Serves: 24

Sweet Potato Cloverleaf Rolls

  • Recipe Submitted by on

 Ingredients List

  • 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.

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