Sweet Potato Sandwich Rolls

Since discovering how easy it is to make my own rolls the mere thought of eating a factory baked roll sends me into a tizzy. It’s then I strap on my apron and make a beeline straight for the kitchen!

One of the most important things to keep in mind when bread baking is it takes some forethought if you plan on eating dinner at a reasonable time.

When it’s late in the evening and you’re still waiting for the rolls to rise, your hungry family will  rebel.
These are soft, airy rolls with shiny tops crusted in sesame seeds. Cooked sweet potatoes give them a pretty color and adds to their tender texture without giving them a strong potato flavor.

This is a great way to use up leftover potatoes, whether they be sweet or white – I used a combination of both.

My preference for baking is for easy, quick things that give me a sense of instant gratification like one-bowl cakes, quickbreads and drop cookies.

Bread baking is teaching me to have patience, relax and most of all, to enjoy the process.

Because nothing compares to biting into a warm kaiser roll you formed with your own two hands, the very first kaiser rolls you’ve ever made, the ones you never dreamed were possible!

The rewards are so  worth it.

Sweet Potato Kaiser Rolls

Sweet Potato Sandwich Rolls

Rating: 51

Prep Time: 25 minutes

Cook Time: 19 minutes

Total Time: 44 minutes

Yield: 6 rolls

Soft, airy rolls with shiny tops crusted in sesame seeds. Cooked sweet potatoes give them a pretty color and adds to their tender texture without giving them a strong potato flavor.


1/2 - 1 cup water
2 teaspoons instant yeast
2 tablespoons butter, softened
1 teaspoon salt
1 egg
3/4 cup cooked, mashed sweet potato (1 medium)
1/4 cup milk
1 cup (4 ounces) whole wheat or white whole wheat
2 1/4 to 2 1/2 cups (9 5/8 to 10 5/8 ounces) Unbleached All-Purpose Flour
1 large egg beaten with 1 tablespoon water
1/4 cup sesame seeds


  1. To make the dough: Place all of the ingredients (holding back 1/2 cup of the water and all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle. Mix until a soft, but not sticky dough forms. Add more water if too dry or more flour if too wet. Knead the dough for 6 minutes. Place in a large, greased bowl, cover and let rise for 45 minutes to 1 hour until doubled in volume.
  2. Deflate the dough and divide into 6 pieces for large rolls or 9 pieces for a medium sized rolls. Roll each piece into a ball, then flatten it to make it 3/4-inch thick or roll each piece into a 12 inch rope, and form into a Kaiser roll shape.
  3. Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 30 - 45 minutes, until almost doubled.
  4. Brush tops with the beaten egg and sprinkle with sesame seeds.
  5. Bake in a preheated 375°F oven for 17 to 19 minutes, until tops are golden and the centers read above 190°F. Remove rolls from oven and cool on a wire rack for 5 minutes, then remove from pan to wire racks to cool completely.



Kaiser Rolls Ready for the Oven!
Ready for Baking!

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  1. elisabeth@foodandthriftfinds says

    I love potato bread and potato rolls, but never have I tried sweet potato rolls. Your Kaiser rolls look so incredible, and the recipe by King Flour has got to be the best. Reeni, you did such a wonderful job on these delicious rolls…thanks for sharing!

  2. Melanie says

    Yum!  These look delicious.  I didn’t know KA had a shaping tutorial for kaiser rolls.  Thanks for the link!!  It looks easy, but shaping that way w/ a rope does take some practice to get the rolls so pretty:)

  3. Kathleen says

    Oh my gosh the shape is perfect!! Don’t think I have the patience or the talent for these, mine would be round :) Beautiful Reeni, just beautiful!

  4. Catherine says

    Dear Reeni, My reaction when I saw this picture was, “um” . I love sweet potatoes so I would love this warm and with butter!!! Have a great and blessed day, Catherine xox

  5. Anaritam3 says

    I ‘m afan of sweet potato and right now is the season of it here in Portugal.I love it fried, mashed, in cakes, in jam, in the hoven and i’ll be making these rolls too….


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