Rosemary Sea Salt Sweet Potato Rolls

These rosemary sea salt sweet potato rolls are quite possibly the simplest and fluffiest rolls ever. They're going to disappear from your table during a flash!

While my Whole30 was an outstanding flop, I did learn a couple of things about myself while on. I swore I might do a recap, but the abysmal finish of the program left me too embarrassed to try to to it. But I will be able to , eventually. What I did learn was that i really like sweet potatoes. they're my life blood immediately . 

Rosemary Sea Salt Sweet Potato Rolls
Rosemary Sea Salt Sweet Potato Rolls

And since I had about six roasted taters within the fridge, because that’s all you'll eat that diet – I wanted to use a number of them for an entirely un-compliant reason – to form sweet potato rolls. I’m a nasty girl. 

I was watching my snapchat feed a few weeks ago, and Elise from Simply Recipes had snapped making potato rolls, and at that precise moment, I knew I had to form them, which my friend Rachel (of Baked by Rachel) had the recipe I had been aiming to make like, FOREVER, so I did. It had been a light-weight bulb stream of consciousness moment. Those don’t happen often if you'll believe it.

Rosemary Sea Salt Sweet Potato Rolls

For Rolls:

  • 1/4 cup Milk, Between 102-110 Degrees
  • 2 1/4 tsp (1 packet) Yeast
  • 1/2 cup Water, Between 102-110 Degrees
  • 1 tsp plus 1/3 cup Sugar, divided
  • 2 Eggs
  • 1 1/2 tsp Salt
  • 6 Tbsp Butter, melted and cooled
  • 2 1/2 tsp Fresh Rosemary, minced
  • 1 cup Mashed Sweet Potato
  • 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping:

  • 1/4 cup Butter, room temperature
  • 2 Tbsp Honey
  • Sea Salt
  • Additional minced Rosemary


  1. In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.
  2. With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.
  3. Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.
  4. Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.
  5. Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.
  6. In a small dish, mix together 1/4 cup room temperature butter, and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, sprinkle sea salt and additional minced rosemary on top. Allow to cool slightly. Or serve warm.

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