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These Sweet Potato Dinner Rolls with Fresh Rosemary and Honey Butter are soft, buttery and perfect for Thanksgiving. They are served with a delicious honey butter that is so delicious!
These rolls are SO GOOD.
If you love homemade bread and sweet potato, you’re going to want to make these wonderful bread rolls as soon as possible. The honey butter is optional- but it really puts these beautiful rolls over the top. I have made these on Thanksgiving and they have always been a huge hit! If you opt out of the honey butter part, be sure to at least brush the rolls with some melted butter when they are done baking. Because butter makes everything better, right?
Are you ready for Thanksgiving?! I can’t believe it will be here in two weeks!! This year my look different for many people… But I pray you still find time to connect with loved ones and relish in the beauty of the season however that looks for you. No matter what, we all have something to be thankful for!
I have said in other posts but I will say it again- I so love to see how everyone is cooking and baking up a storm this year. So many people are finding that they love to cook and bake, and homemade bread baking has been a go-to quarantine hobby many people are finding joy in.
There is nothing more wonderful than freshly baked homemade bread. And I think we all could use some comfort from these delicious sweet potato rolls with honey butter.
Lately I have been on a sweet potato kick. If you’re looking for more sweet potato recipes to try this Thanksgiving, be sure to check out my Sweet Potato Casserole with Brown Sugar Bacon Pecan Topping, its perfect for the holidays!
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Recipe
Sweet Potato Dinner Rolls with Fresh Rosemary and Honey Butter
Ingredients
- 1 cup mashed sweet potato (about two medium sweet potatoes)
- ½ cup warm water (between 102-110 degrees)
- ¼ cup warm whole milk (between 102-110 degrees)
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon plus ⅓ cup sugar, divided
- 6 tablespoons butter, melted and cooled
- 2 ½ teaspoons fresh rosemary, minced
- 4 ½-5 cups all purpose flour
- 1 teaspoon salt
Honey Butter:
- ¼ cup salted butter at room temperature
- 2 tablespoons honey
Instructions
- Bring a medium pot of water to a boil. Skin the sweet potatoes. Cook the sweet potatoes until they are fork tender, about 15 minutes. Strain the water. Mash the sweet potato until no clumps remain. Set aside to cool.
- In a small bowl combine the milk and water. Heat in the microwave until the internal temperature reaches between 102-110 degrees. If the water is too hot it will kill the yeast. Stir in 1 teaspoon sugar and the yeast. Gently mix and allow to sit for 8 minutes to proof.
- In the bowl of a stand mixer with a dough hook attachment, add all the remaining ingredients (starting with 4 ½ cups flour first, you can add more later if you need to), and slowly mix until combined. Slowly pour in the yeast mixture and mix until incorporated. Mix over medium speed, until the dough comes together and is smooth and pulls away from the bowl. If the dough is too sticky, add 1 tablespoon of flour at a time until the dough pulls away from the bowl but still sticks to the bottom.
- Knead the dough on a lightly floured surface and roll the dough into a ball. Place seam side down into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm spot until the dough doubles in size. Depending on how cold your house is, this can take longer than an hour.
- Once the dough has risen, punch the dough down. Roll dough out onto a lightly floured surface. Cut out 16-20 equal pieces and roll each piece into a uniform ball. Place seam side down onto a 13x9 inch parchment lined baking sheet. Cover with plastic wrap and allow to rise again for one hour.
- Preheat oven to 350 degrees. Bake the rolls for 20-25 minutes, until the rolls are lightly golden brown on top. In a small dish mix together the ¼ cup room temperature butter and 2 tablespoons honey. Serve rolls with honey butter. Enjoy!
Love, love, LOVE these rolls! They are so soft and tasty!