These sweet potato rolls don’t require any yeast! You’ll love the sweet potato flavors. 2-Ingredient Sweet Potato Rolls recipe for no yeast bread on plate

2-Ingredient Sweet Potato Rolls recipe for no yeast bread on baking sheet pan

No Yeast Sweet Potato Rolls Recipe

Staying safe and at home means lots of time to cook and bake. These sweet potato rolls are perfect because during a time when there’s a shortage of yeast, these rolls don’t need it. Our recipe for quick and easy bread without yeast is right here with sweet potato and self rising flour. It’s crazy easy to make and the texture is really great. The rolls are soft and tender and very satisfying when you need a warm rolls quickly. They’re perfect when warm out of the oven with some butter. Yum! Or use them as the easy 2-ingredient buns for slider or small burgers.

Video: Recipe for 2-Ingredient Sweet Potato Rolls

How to Make No Yeast Bread Rolls with Sweet Potato

  • You can cook the sweet potatoes by baking them or boiling them.
  • If you don’t have self rising flour, use our suggestion below in the recipe box. Follow our step-by-step photos and you’ll have a warm batch in no time.
  • Make sure to not knead the dough too long or else they will be tough and hard. Try these warm out of the oven with butter. It’s so good!

Can you use regular white potatoes for this recipe?

We tried, it doesn’t work. After testing several batches with regular white potatoes, it’s too dry. Sweet potatoes have more moisture and that’s why they work. But we’ll still figure out a way and keep testing to make this recipe work with regular potatoes. Stay tuned!

2-Ingredient Sweet Potato Rolls Recipe Bread No Yeast step by step

2-Ingredient Sweet Potato Rolls recipe for no yeast bread |

2-Ingredient Sweet Potato Rolls: No Yeast

These rolls are soft, tender and super easy to make. Make your own self rising flour by combining: 1 cup all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon of salt. This recipe makes 6 rolls that will cook all the way through. They're the perfect size for sliders. Don't make the rolls any larger because they might not cook all the way through and still be raw in the center.
Optional: Before baking, brush the tops with melted butter for a more cripsy and soft top.
4.73 from 11 votes

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  • 1 cup (240 ml) cooked sweet potato , mashed
  • 1 cup (240 ml) self rising flour


  • Preheat oven to 400°F. Line a baking sheet pan with parchment paper.
  • In bowl, combine sweet potato and the self rising flour. Stir with a fork until a dough ball forms. Make sure to scrape all the self rising flour and sweet potato along the sides of the bowl.
  • On a lightly floured surface, knead the soft dough ball for about 1 minute, or until smooth. Don’t keep adding too much flour to the dough or else it will be tough and hard. You want to keep the dough soft and pliable, so don’t over-knead it.
  • Cut the dough into 6 equal pieces. Roll the dough between your hands to form 6 balls. Place on parchment lined baking sheet and let the dough balls rest for about 30 minutes (they will also rise slightly).
  • Bake the rolls for 15-20 minutes, or until the rolls are cooked through. Allow to cool and serve with butter or as small sliders or sandwiches.


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Nutrition Information per Serving

Calories: 117kcal, Carbohydrates: 25g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 17mg, Potassium: 243mg, Fiber: 2g, Sugar: 3g, Vitamin A: 8968IU, Vitamin C: 9mg, Calcium: 21mg, Iron: 1mg

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