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Sweet Potato Dinner Rolls with Rosemary Butter Recipe

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4.2 from 1 review

  • Author: Emma
  • Total Time: 1 hour 20 minutes
  • Yield: 16 dinner rolls

Description

These Sweet Potato Dinner Rolls are soft, fluffy, and lightly spiced with cinnamon and ginger, making them a perfect complement to any meal. Infused with sweet potato puree, these rolls have a tender crumb and a subtle sweetness enhanced by a fragrant rosemary butter glaze. Easy to make and baked to golden perfection, they bring a delightful twist to classic homemade bread rolls.

Ingredients

Dry Ingredients

  • 3 1/2 to 4 cups all purpose flour
  • 1 tbsp granulated sugar
  • 1 packet Fleischmann’s® RapidRise® Instant Yeast (2 1/4 tsp)
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger

Wet Ingredients and Dough

  • 1/2 cup (120ml) milk
  • 2 tbsp unsalted butter (for milk mixture)
  • 2 large eggs, divided
  • 1 cup sweet potato puree

Finishing

  • 2 tbsp unsalted butter (melted, for rosemary 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 of flour, granulated sugar, instant yeast, salt, ground cinnamon, and ground ginger until well combined.
  2. Warm Milk and Butter: In a microwave-safe measuring glass, combine the milk and 2 tablespoons of unsalted butter cut into smaller pieces. Microwave for 30-45 seconds until the mixture is warm but not hot. The butter may not melt completely.
  3. Combine Wet and Dry Ingredients: Pour the warm milk and butter mixture into the dry ingredients along with 1 egg and the sweet potato puree. Stir together until combined.
  4. Add More Flour: Incorporate 2 cups of flour into the mixture and mix until you have a shaggy dough.
  5. Adjust Dough Consistency: If the dough is still too sticky to handle, add an additional 1/2 to 1 cup of flour gradually until manageable.
  6. Knead Dough: When the dough becomes difficult to stir, transfer to using your hands to knead the dough directly in the bowl. The dough should remain sticky but workable.
  7. Continue Kneading: Knead until the dough is smooth. Press a clean, dry finger into the dough’s surface—if the dough sticks to your finger, continue kneading and add flour in 1/4 cup increments until the dough no longer sticks and slowly springs back.
  8. Rest Dough: Cover the dough bowl and allow the dough to rest for 10 minutes.
  9. Shape Rolls: Lightly dust a work surface with flour. Place the dough in the center and shape it into a rough square. Cut the dough into quarters, then cut each quarter into quarters again to form 16 pieces.
  10. Form Rolls: Shape each piece by pulling the surface of the dough under itself, creating a smooth, taut surface with the pinched dough on the bottom. If dough sticks, lightly coat your fingers with flour as you work.
  11. Proof Rolls: Place the rolls spaced evenly in a greased 9×13″ or 10-12″ round baking dish. Cover the pan and let the rolls rest and rise for 30 minutes.
  12. Preheat Oven & Egg Wash: Preheat oven to 375°F (190°C). Uncover the rolls and brush them with an egg wash made by beating 1 egg with 2 teaspoons of water.
  13. Bake: Bake the rolls for 20-25 minutes until they turn golden brown on top.
  14. Make Rosemary Butter: While the rolls bake, combine the melted butter with finely chopped fresh rosemary.
  15. Finish Rolls: When the rolls come out of the oven and are warm, brush them generously with the rosemary butter. Sprinkle with a pinch of sea salt and cracked black pepper. Serve warm and enjoy!

Notes

  • The dough consistency might vary depending on the moisture content of your sweet potato puree and flour type, so add flour gradually to avoid dry dough.
  • Ensure the milk and butter mixture is warm but not hot to activate the yeast without killing it.
  • For a fluffier texture, avoid adding too much flour; sticky dough usually results in softer rolls.
  • Stores well in an airtight container for 2-3 days and can be gently reheated.
  • Sweet potato puree can be made by roasting or boiling sweet potatoes and then mashing or pureeing them smoothly.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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