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Spiced Sweet Potato Dinner Rolls

Upgrade your dinner rolls with the addition of sweet potato puree, warm and cozy spices and a topping of rosemary butter! These rolls are soft, fluffy and packed with flavor.

Spiced Sweet Potato Dinner Rolls

Print Recipe

Yield

16 rolls 16 rolls

Difficulty

Beginner Beginner

Prep Time

15 minutes 15 minutes

Bake Time

20-25 minutes 20-25 minutes

Proof Time

10 minutes 10 minutes

Rise Time

30 minutes 30 minutes

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Ingredients

  • For the Rolls:
  • 3-½ to 4 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 packet of Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup milk
  • 2 tablespoons unsalted butter, cut into two tablespoons
  • 2 large eggs, divided
  • 1 cup sweet potato puree*,

  • For the Rosemary Butter:
  • 2 tablespoons unsalted butter
  • 2 teaspoons fresh rosemary, finely chopped,

  • For Finishing the Rolls:
  • Pinch of sea salt
  • Cracked black pepper

Directions

  1. For the Rolls:
  2. In a large mixing bowl, whisk together 1 cup flour, sugar, yeast, salt, cinnamon, nutmeg, and ginger.
  3. In a microwave-safe glass measuring cup, combine the milk and butter. Heat in the microwave for 30-45 seconds until warm, but not hot. The butter may not melt all the way.
  4. Pour milk mixture into the dry ingredients along with 1 egg and sweet potato puree. Stir to combine.
  5. Add in 2 cups of flour and mix until it forms a shaggy dough. If it’s still too sticky to handle with your hands, add in another ½ cup to 1 cup of flour. When it becomes too tough to handle with your mixing utensil, bring to knead the dough inside the bowl using your hands. The dough should be sticky, but not too thin.
  6. Continue to knead until you reach a smooth dough. Press a clean and dry finger into the surface. If it sticks, keep kneading and add ¼ cup of flour at a time until your finger no longer sticks and the dough slowly springs back.
  7. Cover the bowl and let the dough rest for 10 minutes.
  8. Lightly flour your surface and place the dough in the center. Pat into a rough square and cut it into quarters. Then, cut each quarter into quarters again, creating 16 pieces.
  9. Shape each piece by pulling the surface of the roll under itself, creating a smooth and taught surface with the rest of the dough pinched together underneath. If the dough is a bit too sticky, coat your fingers with flour as you work.
  10. Place the rolls in greased 9″x13″ baking dish or 10-12″ round baking dish, evenly spaced apart. Cover the pan and let the rolls rise for 30 minutes.
  11. To bake, preheat the oven to 375°F. Uncover the rolls and brush with an egg wash (1 egg combined with 2 teaspoons water and beaten). Bake for 20-25 minutes or until golden brown.
  12. For the Rosemary Butter:
  13. While the rolls bake, make the rosemary butter by stirring together the melted butter and chopped rosemary.
  14. For Finishing the Rolls:
  15. When the rolls are warm from the oven, brush with the rosemary butter and sprinkle with salt and pepper. Serve while warm. Enjoy!
  16. Note:
  17. Sweet Potato Puree – To make the puree, preheat the oven to 400°F. Wash and dry two sweet potatoes, then prick the surface with a fork. Place on a baking sheet lined with foil and bake for 50 minutes to 1 hour, or until fork tender. Allow the sweet potatoes to cool, just enough to handle, then peel the skins and blend the potatoes in a food processor until smooth.

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