If you’re looking to make a crowd-pleasing, soft, and irresistibly flavorful treat, the Sweet Potato Dinner Rolls with Rosemary Butter Recipe is exactly what you need. These rolls blend the natural sweetness of sweet potato puree with warm spices like cinnamon, nutmeg, and ginger, creating a tender crumb that’s downright addictive. Topped with fragrant rosemary-infused butter, this recipe not only offers a comforting side but also a beautiful centerpiece on your dining table. Whether it’s for a holiday feast or a cozy family dinner, these rolls bring warmth and a hint of sophistication in every bite.
Ingredients You’ll Need
Gathering your ingredients is the first step toward making these delicious rolls. Each one is simple yet essential, contributing to the amazing flavor, texture, and soft golden color that make these rolls so memorable.
- All-purpose flour (3 1/2 to 4 cups): The foundation for the dough, helping achieve that perfect chewy but soft texture.
- Granulated sugar (1 tbsp): Adds a touch of sweetness to balance the spices and feed the yeast.
- Fleischmann’s® RapidRise® Instant Yeast (1 packet): Quick and reliable yeast for a perfect rise every time.
- Salt (1 tsp): Enhances all the flavors and keeps the yeast in check.
- Ground cinnamon (1 tsp): Provides that warm, comforting spice note everyone loves in sweet potatoes.
- Ground nutmeg (1/4 tsp): Adds a subtle earthy sweetness that deepens the flavor profile.
- Ground ginger (1/4 tsp): Brings a slight zing that complements the other spices beautifully.
- Milk (1/2 cup, 120ml): Creates a tender crumb and helps activate the yeast when warmed.
- Unsalted butter (2 tbsp for dough + 2 tbsp for rosemary butter): Rounds out the richness and keeps the rolls moist.
- Eggs (2 large, divided): Adds structure and richness, plus an egg wash for that gorgeous golden top.
- Sweet potato puree (1 cup): The star ingredient that infuses moisture, natural sweetness, and a beautiful orange hue.
- Fresh rosemary (2 tsp, finely chopped): Aromatic and savory, perfect for mixing into melted butter to brush on top.
- Sea salt (pinch): Enhances the flavor of the butter topping with a subtle crunch.
- Cracked black pepper (pinch): Adds a gentle heat that pairs beautifully with the herbal butter.
How to Make Sweet Potato Dinner Rolls with Rosemary Butter Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together 1 cup of flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger in a large mixing bowl. This ensures that your warm spices are evenly distributed throughout the dough and that the yeast is immediately activated once moisture is added.
Step 2: Warm the Milk and Butter
In a measuring glass, combine the milk and unsalted butter cut into pieces. Heat in the microwave for about 30 to 45 seconds until warm but not hot. Slightly melted butter in warm milk creates a luxurious base that helps the dough rise and stay tender.
Step 3: Combine Wet and Dry Ingredients
Pour the warm milk and butter mixture into the dry ingredients along with one beaten egg and the sweet potato puree. Stir until combined into a shaggy dough. The moisture from the puree and milk is what makes these rolls uniquely soft and flavorful.
Step 4: Add Flour and Knead
Add about 2 cups of flour and mix until the dough begins to pull together but remains sticky. If it’s still too sticky to handle, add an extra half to one cup of flour little by little. Knead the dough inside the bowl until smooth and elastic, pressing a floured finger into the dough to test readiness—it should spring back gently without sticking.
Step 5: First Rise and Shaping
Cover the bowl and let your dough rest for 10 minutes. Then, lightly flour your workspace and shape the dough into a large square. Cut the dough into 16 even pieces. Each piece gets gently shaped by tucking the surfaces underneath, creating smooth balls that bake into perfect rolls. Place the shaped rolls in a greased baking dish.
Step 6: Second Rise
Cover the rolls and let them rest for 30 minutes to puff up beautifully. This step develops the lightness and airy texture that makes these rolls so delightful.
Step 7: Bake with Egg Wash and Prepare Rosemary Butter
Preheat your oven to 375°F (190°C). Brush the rolls with an egg wash made by beating the second egg and 2 teaspoons of water. Bake for 20 to 25 minutes until golden brown on top. Meanwhile, melt butter and mix with finely chopped rosemary, sea salt, and cracked pepper for that signature finishing touch.
Step 8: Finish with Rosemary Butter
Once the rolls come out warm, generously brush them with the fragrant rosemary butter. This final step seals in moisture and adds a savory, herbal aroma that makes these rolls unforgettable.
How to Serve Sweet Potato Dinner Rolls with Rosemary Butter Recipe
Garnishes
A simple sprinkle of flaky sea salt or an extra pinch of freshly cracked black pepper adds a lovely texture contrast and intensifies the flavor. For a festive look, you might scatter a few small rosemary sprigs on top just before serving.
Side Dishes
These rolls are incredibly versatile. Pair them with hearty stews, creamy mashed potatoes, or roasted vegetables to complement their sweet and savory notes. They also make a fantastic accompaniment to holiday turkey or ham, helping to soak up all those delicious juices.
Creative Ways to Present
Arrange these rolls in a warm basket lined with a cloth napkin to keep them cozy and inviting. For a delightful party presentation, serve them on a wooden board with small bowls of rosemary butter and honey butter for guests to spread as they please.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Sweet Potato Dinner Rolls with Rosemary Butter Recipe in an airtight container at room temperature for up to two days. This keeps them soft and fresh without drying out.
Freezing
For longer storage, freeze the fully baked rolls by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to three months. When you’re ready, thaw overnight in the fridge or at room temperature before reheating.
Reheating
Warm your rolls in a 350°F oven for 10 to 15 minutes until soft and heated through. You can brush them again with rosemary butter to enhance their fresh-baked aroma and flavor. A quick zap in the microwave covered with a damp towel also works in a pinch but may sacrifice some texture.
FAQs
Can I use canned sweet potato puree instead of homemade?
Absolutely! Canned sweet potato puree works just as well and saves time without sacrificing flavor. Just make sure it’s plain with no added sugars or spices for best results.
Is it possible to make these rolls gluten-free?
While this recipe relies on all-purpose flour for its structure, you could experiment with a gluten-free baking blend designed for yeast breads. Keep in mind, texture and rise might be different, so adjustments may be needed.
Can I substitute fresh rosemary with dried rosemary for the butter?
Fresh rosemary is best for its vibrant fragrance and subtle flavor, but dried rosemary can be used in a pinch. Just chop it finely and use about half the amount, as dried herbs are more concentrated.
How long should I knead the dough?
Knead the dough until it feels smooth and elastic, usually around 8 to 10 minutes by hand. Proper kneading helps develop gluten, which gives the rolls their tender, fluffy texture.
Can I make the dough ahead and refrigerate before baking?
Yes! After shaping the rolls, cover them tightly and refrigerate overnight. Allow them to come to room temperature and rise for about 30 minutes before baking to achieve the best texture.
Final Thoughts
These Sweet Potato Dinner Rolls with Rosemary Butter Recipe truly embody comfort and elegance in every bite. Soft, slightly sweet, and kissed by warm spices, plus the luscious rosemary butter on top, make each roll a small celebration of flavors. Once you try this recipe, I’m sure it will become a favorite in your kitchen, perfect for any occasion where you want to impress and delight your loved ones. So grab your ingredients, roll up your sleeves, and enjoy the magic of baking these wonderful rolls!
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Sweet Potato Dinner Rolls with Rosemary Butter Recipe
Soft and fluffy sweet potato dinner rolls infused with warm spices and finished with a savory rosemary butter glaze. These rolls are perfect for any dinner table, offering a comforting blend of subtle sweetness and aromatic herbs.
- Total Time: 1 hour 25 minutes (including 30 minutes rising and 10 minutes resting)
- Yield: 16 rolls
Ingredients
Sweet Potato Dinner Rolls
- 3 1/2 to 4 cups all purpose flour
- 1 tbsp granulated sugar
- 1 packet Fleischmann’s® RapidRise® Instant Yeast (about 2 1/4 tsp)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- 2 tbsp unsalted butter
- 2 large eggs, divided
- 1 cup sweet potato puree
Rosemary Butter
- 2 tbsp unsalted butter
- 2 tsp fresh rosemary, finely chopped
- Pinch of sea salt
- Cracked black pepper
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together 1 cup flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger to evenly distribute the ingredients.
- Warm Milk and Butter: In a measuring glass, combine the milk and 2 tablespoons of unsalted butter. Heat in the microwave for 30-45 seconds until warm but not hot; the butter may not fully melt.
- Combine Wet and Dry: Pour the warm milk and butter mixture into the dry ingredients along with 1 egg and the sweet potato puree. Stir until combined.
- Add Flour to Form Dough: Add 2 cups of flour and mix to form a shaggy dough. If the dough is still sticky and difficult to handle, gradually add another 1/2 to 1 cup of flour until manageable.
- Knead the Dough: When the dough becomes too tough to stir, knead it inside the bowl by hand until smooth. The dough should be sticky but not too thin. Press a clean dry finger into the dough surface; if it sticks, knead more adding 1/4 cup flour at a time until the dough springs back slowly.
- Rest Dough: Cover the bowl and let the dough rest for 10 minutes, allowing the gluten to relax.
- Shape Rolls: Lightly dust a surface with flour and transfer the dough. Shape into a rough square and cut into quarters, then quarter each piece again to make 16 pieces. Shape each piece by pulling the dough surface under itself to create smooth, taut rolls. Use flour on fingers if dough is sticky.
- Proof Rolls: Place the rolls spaced evenly in a greased 9×13-inch or 10-12-inch round baking dish. Cover and let rest for 30 minutes to rise.
- Preheat Oven & Prepare Egg Wash: Preheat oven to 375°F. Brush the rolls with an egg wash made from 1 beaten egg mixed with 2 teaspoons water.
- Bake Rolls: Bake rolls uncovered for 20-25 minutes until golden brown and cooked through.
- Make Rosemary Butter: While baking, melt 2 tablespoons unsalted butter and stir in finely chopped rosemary.
- Finish & Serve: When rolls come out warm from the oven, brush with rosemary butter and sprinkle with sea salt and cracked black pepper. Serve warm and enjoy!
Notes
- If the dough is too sticky to handle, gradually add flour in small increments to avoid making the dough tough.
- Ensure milk is warm but not hot to effectively activate yeast.
- Use fresh sweet potato puree for best flavor and texture.
- Rosemary butter can be adjusted in quantity or substituted with other herbs for different flavor profiles.
- Rolls are best served warm on the day they are baked; leftovers can be reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
