These fluffy Rosemary Sweet Potato Rolls are certainly no boring dinner roll recipe. Super soft rolls infused with fragrant rosemary and beaming with rich, sweet potato flavor! So buttery, extra flavorful, and easy to make. Serve up these dinner rolls for weekend supper or for more special occasions like holiday gatherings!
- 1 cup whole milk, warmed to about 110°F
- 1/2 cup granulated sugar, divided
- 2 packets active dry yeast, about 4 1/2 tsp
- 1 large egg
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3/4 cup sweet potato purée
- 4 1/2 cups bread flour
- 2 teaspoons kosher salt
- 3 tablespoons freshly chopped rosemary, about 3–4 sprigs
- butter or cooking spray, for greasing the baking pan
For finishing rosemary sweet potato rolls:
- 2 tablespoons unsalted butter, melted
- flaky sea salt, for sprinkling
- Make the dough. In the bowl of a stand mixer or in a large bowl (if you plan to mix/knead by hand), combine the warm milk and 2 tablespoons of sugar together. Then sprinkle the yeast on top and mix well. Let the mixture sit for 10-15 minutes or until foamy.
- Once the mixture is foamy, add in the remaining sugar, egg, butter, sweet potato purée, flour, salt, and chopped rosemary.
- Secure dough hook attachment to mixer and mix on low speed until the dough begins to come together, about 1-2 minutes. Increase the speed to medium and continue kneading the dough until smooth, supple, and elastic, about 5-6 minutes. Alternatively, if you are not using a stand mixer, knead the dough by hand for 10 minutes on a lightly floured surface.
- Shape the dough into a ball and place it into a lightly greased large bowl. Cover the bowl with plastic wrap or a clean kitchen towel. For same-day rolls: let the dough rise/proof in a warm environment until it doubles in size, about 1 1/2 hours or longer depending on the temperature of your environment. Alternatively, place the covered dough into the refrigerator to proof overnight, 8-10 hours max (to make rosemary sweet potato rolls on the following day).
- Divide & assemble rolls. After the first proof, punch down the dough knocking out the air and turn the dough out onto a lightly floured surface. Divide the dough into 15 equally weighted pieces, a food scale is great for this! Roll each portion of dough into a tight ball, pinching and pulling, ensuring that it’s well sealed.
- Grease a 9×13-inch baking pan with butter or cooking spray. Then place the rolls into the pan, in 3 rows of 5, leaving a bit of space between each one for expansion. Cover the pan with plastic wrap/clean kitchen towel. Let the rolls proof in a warm environment until puffy, about 1 – 1 1/2 hours or longer depending on the temperature of your environment (and if you refrigerated overnight). Towards the end of proofing time, preheat the oven to 350°F.
- Baking the rolls: Remove the plastic wrap/kitchen towel. Bake rolls until lightly golden brown, about 27-30 minutes.
- Serve. Finish by evenly brushing the melted butter all over the top of hot rolls and sprinkle with flaky salt, if desired. These rosemary sweet potato rolls are best served right away. Enjoy!
- If using instant yeast, simply add it directly into the dry ingredients, steps 2-3, with no need to wait for yeast activation and only 1 proof (skipping step 4 proof & moving straight to step 6 proof).
- Please read the blog post in its entirety for more tips + tricks.
Keywords: dinner rolls, Parker house rolls, sweet potato rolls, sweet potato dinner rolls, rosemary rolls, rosemary sweet potato rolls