Rosemary Maple Sweet Potato Dinner Rolls. Perfect for holidays, dinner parties, and using up leftover mashed sweet potatoes.
THESE ROLLS ARE THE BEST ROLLS I’VE EVER EATEN.
The. Best. I’ve. Ever. Had.
And I’ve had a lot of rolls.
That includes steak house yeast rolls (what else does a vegetarian eat at a steak house?), Sister Schubert rolls (which are my go-to when I’m too lazy to bake), and literally any other kind of roll.
These are better.
There a few.
1.) Sweet Potatoes.
3.) Butter + salt.
First up – the sweet poatoes.
Mixing up the sweet potato mixture made me realize, you could totally use LEFTOVER mashed sweet potatoes for this if you choose.
The flavor will be adjusted depending on what you’ve put in those potatoes – is it milk, butter, herbs?
That’s basically what we’re doing here anyway.
If you don’t have leftovers to use, it just takes 20 minutes or so to boil some sweet potatoes.
Sometimes I make a batch just to have them ready for things like this. (Or brownies, or casseroles – more recipes are coming!)
I don’t know how this is the first time I’ve tried mashed potato in bread, but I’m telling you – IT’S a GAME CHANGER.
That fluff, that texture.
I’ve always loved rosemary bread, but this is a whole ‘nother level.
Melted butter + sea salt is KEY for the topping, as it just accentuates all the flavors.
Extra rosemary on top, if you want. It probably won’t stick, but it’s good for show.
Don’t worry, there’s rosemary in the dough too.
Over this bread.
Maybe a little dramatic. But so good.
I don’t know what else to say about these rolls, except MAKE THEM.
You will not regret it.
They are perfect for dinner parties, potlucks, Thanksgiving or Christmas.
Or … just a Saturday night?
I wouldn’t recommend making them TOO far ahead of when you’ll need them.
Only because you’ll probably want to eat them all.
To proof the yeast:
- 1/4 cup hot water, (about 110°F)
- 2 1/4 teaspoons yeast
- 1 tablespoon sugar
- 1/2 cup milk
- 1/4 cup pure maple syrup
- 4 tablespoons unsalted butter
- 1 tablespoon chopped fresh rosemary
- 1 cup mashed sweet potatoes
- 2 eggs
- 4 1/2 cups all-purpose flour, plus more as needed
- 2 tablespoons butter, melted
- sea salt (I like pink himalayan)
- more fresh rosemary, as desired
To proof the yeast:
- In a large (stand-mixer) bowl, add hot water, yeast and sugar and stir to combine. Set aside until bubbly, about 5 minutes.
- Meanwhile, in a small stove-pot, add milk, maple syrup, butter and rosemary and cook over medium-low heat until butter melts, about 4-5 minutes. (Do not let boil!)
- Add in mashed sweet potato to milk mixture and stir. Add to yeast mixture.
- Using the stand mixer, add in eggs to combine. Then slowly add in flour until combined. Add in more flour if necessary until dough is smooth. Dough should be slightly sticky but not stick to sides of bowl or hands.
- Cover and place in warm spot to rise for 1 hour or until doubled.
- Preheat oven to 350°F.
- Make rolls out of the dough to form 18 small balls. Place on greased baking sheet or cast iron pan.
- Bake at 350°F for 25-30 minutes or until lightly browned.
- Brush with melted butter and top with sea salt and extra rosemary. Best served warm.
*Recipe adapted from Country Cleaver
Serving Size:1 roll
Amount Per Serving: Calories: 196Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 34mgSodium: 66mgCarbohydrates: 31gFiber: 1gSugar: 5gProtein: 5g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.