Curried Sweet Potato Rolls

Prep Time:
50 mins
Rise Time:
1 hrs 30 mins
Stand Time:
10 mins
Bake Time:
25 mins
Total Time:
50 mins
16 rolls


  • 5 ¾ cup all-purpose flour

  • 1 tablespoon packed brown sugar

  • 1 tablespoon curry powder

  • 1 package active dry yeast

  • 2 teaspoon kosher salt

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon cayenne pepper

  • 1 14 ounce can unsweetened coconut milk, warmed (120°F to 130°F)

  • 2 eggs

  • 2 tablespoon butter, melted

  • 1 recipe Roasted Sweet Potatoes and Garlic

  • 1 teaspoon water

  • 1 tablespoon black and/or white sesame seeds

  • 1 recipe Mango Butter (optional)

Mango Butter

  • 1 mango, seeded, peeled, and chopped

  • ¾ cup butter, softened

Roasted Sweet Potatoes and Garlic

  • 1 pound sweet potatoes

  • 2 tablespoon olive oil

  • 6 cloves garlic, minced

  • 1 teaspoon kosher salt

  • ½ teaspoon cayenne pepper


  1. In a large mixing bowl combine 2 cups of the flour, the brown sugar, curry powder, yeast, salt, coriander, cinnamon, and cayenne pepper. Add warmed coconut milk, one of the eggs, and the melted butter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in Roasted Sweet Potatoes and Garlic. Using a wooden spoon, stir in as much of the remaining flour as you can.

  2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

  3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside.

  4. Using lightly floured hands, divide each half of dough into eight pieces. Shape pieces into balls. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

  5. Preheat oven to 375°F. Bake for 15 minutes. Meanwhile, in a small bowl combine the remaining egg and the water. Carefully brush rolls with egg mixture; sprinkle with sesame seeds. Bake for 10 to 15 minutes more or until rolls sound hollow when lightly tapped. Immediately remove from pan. Serve warm or at room temperature. If desired, serve with Mango Butter.

Mango Butter

  1. In a food processor combine one mango, seeded, peeled, and chopped; and 3/4 cup butter, softened. Cover and process with several on-off pulses until mango is finely chopped.

Roasted Sweet Potatoes and Garlic

  1. Preheat oven to 400°F. Lightly grease a 15x10x1-inch baking pan; set aside. Peel 1 pound sweet potatoes; cut into 1 1/2-inch chunks. Toss sweet potato chunks with olive oil, garlic, salt and cayenne pepper. Place in prepared baking pan. Bake about 25 minutes or until golden. Cool slightly; mash.

To Store:

Cool rolls completely. Place in an airtight container; cover. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition Facts (per serving)

274 Calories
9g Fat
43g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 274
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 401mg 17%
Total Carbohydrate 43g 16%
Total Sugars 2g
Protein 7g
Vitamin C 1.2mg 6%
Calcium 30.3mg 2%
Iron 3.4mg 19%
Potassium 232mg 5%
Folate, total 104.8mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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