These rosemary sea salt sweet potato rolls are quite possibly the easiest and fluffiest rolls ever. They will disappear from your table in a flash!
What is the dish count for this Rosemary Sea Salt Sweet Potato Rolls recipe?
- 1 Stand Mixer
- Mixing Bowl
- 13×9 pan
While my Whole30 was a phenomenal flop, I did learn a few things about myself while on. I swore I would do a recap, but the abysmal finish of the program left me too embarrassed to do it. But I will, eventually.
What I did learn was that I love sweet potatoes.
They are my lifeblood right now. And since I had about six roasted taters in the fridge, because that’s all you can eat on that diet – I wanted to use some of them for a wholly un-compliant reason – to make sweet potato rolls. I’m a bad girl.
I was watching my snapchat feed a couple weeks ago, and Elise from Simply Recipes had snapped making potato rolls, and at that precise moment, I knew I had to make them, and that my friend Rachel (of Baked by Rachel) had the recipe I had been meaning to make like, FOREVER, so I did.
It was a light bulb stream of consciousness moment. Those don’t happen often if you can believe it.
I put a little twist on them, added some herbs from my sad winter garden, and the rosemary plant that won’t die, and BAM! Here they are! Ben and I ate these with stew for the last week, and they were perfect. He gave them a hearty two thumbs u and I know they will be my go-to from now on.
What are these Rosemary Sea Salt Sweet Potato Rolls topped with?
These rolls are topped with honey butter. Made simply with honey, butter, sea salt, and if you’d prefer you can add additional minced rosemary!
Raise your hand if you love carbs!! Try your hand at some other bread baking with these other favorites of mine!
How to Make Multi-Grain Bread – with Step By Step Photos
Grab some more ideas for dinner rolls like these Rosemary Sea Salt Sweet Potato Rolls::
Rosemary Sea Salt Sweet Potato Rolls
- 1/2 cup Water, Between 102-110 Degrees
- 1/4 cup Milk, Between 102-110 Degrees
- 2 1/4 tsp (1 packet) Yeast
- 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
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.
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.
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.
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.
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.
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.
Lightly Adapted from Baked by Rachel’s Amish Potato Rolls and America’s Test Kitchen Potato Rolls