Sweet Potato Rosemary Rolls


Just so everyone knows, yams are what everyone calls sweet potatoes. Sweet potato fries? Not to rock your world or anything, but those are really YAM fries. Pretty much the only food item that is actually made from sweet potatoes is Sweet Potato Pie. But in the spirit of going along with the “it crowd” we will heretofore refer to yams as sweet potatoes. These are my absolute favorite vegetable and when that this recipe had “sweet potatoes” (sorry, I’m done now) as one of the main ingredients, I jumped at the chance to try making them. Bonus points for the rosemary, too! These are super soft and tender and rich in flavor. They are new favorites for sure.

For 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
  • 3 tsp Fresh Rosemary, minced
  • 1 cup pureed Sweet Potato (I just mashed one whole large sweet potato)
  • 4 1/2-5 cups All Purpose Flour, more depending on moisture of dough

For Honey Butter Topping

  • 1/8 cup Butter, room temperature
  • 1 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 45 minutes to 1 hour, or until the dough doubles in size.

Roll dough out onto lightly floured surface and cut into 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 45 minutes to an 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. Consume immediately.

Recipe slightly adapted from Country Cleaver.

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