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Sweet Potato Dinner Rolls with Rosemary Butter Recipe

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3.9 from 15 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Rest Dough: Cover the bowl and let the dough rest for 10 minutes, allowing the gluten to relax.
  7. 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.
  8. 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.
  9. 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.
  10. Bake Rolls: Bake rolls uncovered for 20-25 minutes until golden brown and cooked through.
  11. Make Rosemary Butter: While baking, melt 2 tablespoons unsalted butter and stir in finely chopped rosemary.
  12. 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.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/sweet-potato-dinner-rolls-with-rosemary-butter-recipe/