Rosemary Sea Salt Sweet Potato Rolls.
These rosemary sea salt sweet potato rolls are quite possibly the easiest and fluffiest rolls ever. They will disappear from your table in a flash!
I was in the mood for some homemade dinner rolls the other day and found a quick and easy recipe for Beginner Dinner Rolls on Fleischmann's Bread World. I put a little twist on them, added some herbs from my herb garden and the rosemary plant that won’t die, and BAM! Here they are! These rolls turned out WAY better than I ever imagined. My husband actually said they were possibly the best dinner rolls he’s ever eaten. I’d say that’s a pretty incredible review!
We ate these with stew for the last week, and they were perfect. He gave them a hearty two thumbs up, and I know they will be my go-to from now on.
What I love about them is that they’re perfectly light and fluffy yet they still have a golden brown slightly crisp crust and a hint of chewiness throughout. There’s also just a hint of sweet potato flavor.
These rolls are super simple. No need to be intimidated by yeast baking! But I always like to include some extra tips and insights into the science of the recipe so you feel really confident walking into the kitchen.
The Sweet Potato For this recipe, I simply use one medium-large sweet potato and microwave it until tender. The trick to ultra light and fluffy rolls is to mash the potato until it’s completely lump-free. I think this is best done in a potato ricer (which also makes the BEST mashed potatoes) or even with a blender or food processor. Just don’t over-process. If you have to mash by hand, just keep going until no lumps remain. The Yeast I always use Fleischmann's® RapidRise® Yeast because it’s so incredibly easy, as it doesn’t require any proofing. You can literally just throw it in with the rest of the ingredients. My favorite is Fleischmann's® RapidRise® Yeast. Nothing tastes better then homemade, and Fleischmann's® RapidRise® Yeast improves the taste and quality of your homemade yeast recipes.
And with Fleischmann’s 150 years of experience, you can bake quality, yeast recipes you’re proud to share. Just follow instructions on the package, and make sure to add lukewarm (120-130°F) and not hot water. Otherwise, you will kill the yeast. Also make sure the yeast is not expired. That is often the reason of ‘not rising’.
Make Ahead I know this is important for holidays like Thanksgiving. Simply refrigerate the dough after kneading in a container wrapped in plastic. Once you’re ready to proceed with the recipe, remove the dough from the fridge. Punch it down and allow it to rest and warm up to room temperature before shaping into balls, about 30 minutes to 1 hour, depending on the temperature of your kitchen. The final rise may take a bit longer since the dough might still be cool.
You can also refrigerate the shaped rolls ahead of time. Place the rolls in your baking dish, then spray a sheet of plastic wrap with nonstick cooking spray before using it to cover the rolls. Let them come to room temperature (should take about 30 minutes to 1 hour) before baking.
Although bread is always best eaten when it’s very fresh, you can also store the fully baked buns. Store rolls, well-wrapped, at room temperature for several days or in the freeze for up to 2 months. Defrost to room temperature then reheat in a 300°F oven until warmed through.
For Rolls2-1/4 cups all-purpose flour
2 tablespoons of sugar
1 (2-1/4 tsp.) packet Fleischmann's® RapidRise® Yeast
1/2 teaspoon of sea salt
1/2 cup of milk (whole, 2%, 1% OR skim)
1/4 cup water
2 tablespoons butter or margarine
1 cup mashed sweet potato
2 1/2 tsp fresh rosemary, minced
For Honey Butter Topping
1/4 cup butter, room temperature
2 tbsp honey
Additional minced rosemary
Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended. Combine milk, water and butter in a small microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F - butter won’t melt completely). Add to flour mixture. Add mashed sweet potato/potato puree.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough of the remaining flour (1 to 1-1/4 cups) so that the dough will form into a ball.
Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
Cut dough into 12 equal pieces; shape into balls using your hands. Place in greased 8-inch round or square pan. Cover with towel; let rise in warm place until doubled in size.
Bake in preheated 375ºF oven for 20 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack; brush with additional melted butter, if desired. Serve warm.
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. Allow to cool slightly. Or serve warm.
Check out Fleischmann's® RapidRise® Yeast website for more recipe ideas.