Rosemary Sea Salt Sweet Potato Rolls

If you choose to cook one thing, they have to be these amazing Rosemary Sea Salt Sweet Potato Rolls. I feel there’s nothing that tastes better than fresh baked bread out of the oven. They are topped with a honey butter mixture and sprinkled with sea salt. The thought of making homemade bread is intimidating, but even with making homemade bread only once before these rolls were really simple to make.

I’ve been eyeing this recipe for a while. I saw these rolls on Pinterest which are from the blog, Country Cleaver. I thought it would go perfect with our holiday ham for Christmas Eve dinner. I haven’t made too many holiday dinners before, so when I do I want to really impress everyone with the food but keep it simple as well.

Rosemary Sea Salt Sweet Potato Rolls

You can’t go wrong with the sweet potato and distinctive rosemary flavor.  I love how you can see the rosemary flecks all throughout the dough. Our neighbor gave us a rosemary plant and it’s been the best to have rosemary whenever I need it.

Rosemary Sea Salt Sweet Potato Rolls

I wanted to try out this recipe before making them for Christmas Eve dinner. My book club was the other night, so I decided to give these rolls a try. Everyone at book club asked for the recipe! They are the best rolls I’ve ever had. I don’t need to look any further for another dinner roll recipe, and now I hope you don’t either. Enjoy!

Rosemary Sea Salt Sweet Potato Rolls

Yield: 16-20 Rolls
Prep Time: 3 Hours 30 Minutes
Cook Time: 20-25 Minutes
Total Time: 4 Hours



  • 1/2 cup Water, Between 102-110 Degrees
  • 1/4 cup Milk, Between 102-110 Degrees
  • 2 1/4 tsp (1 packet) Yeast
  • 1 tsp plus 1/3 cup Sugar, divided
  • 2 Eggs
  • 1 1/2 tsp Salt
  • 6 Tbsp Butter, melted and cooled
  • 2 1/2 tsp Fresh Rosemary, minced
  • 1 cup Mashed Sweet Potato
  •   4 1/2-5 cups All Purpose Flour, more depending on moisture of dough
Honey Butter Topping

1/4 cup Butter, room temperature

2 Tbsp Honey
Sea Salt
Additional minced Rosemary 

In a small bowl or measuring cup, combine milk and water. Heat in microwave until the temperature reaches between 102-110 Degrees. Stir in 1 tsp sugar to the mixture, and add in yeast. Gently mix yeast, and set aside to proof. About five minutes.

With a stand mixer, fitted with the dough hook attachment, add in remaining ingredients, and begin to mix until combined. Slowly pour in the yeast mixture, and allow to incorporated. Mix until the ingredients are smooth and dough like, and the dough pulls away from the sides of the bowl, but still sticks to the bottom.

Roll the dough out onto a lightly floured surface. Knead the dough until it becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with plastic wrap, and place in a warm place for about 1 hour, or until the dough doubles in size.

Roll dough out onto lightly floured surface and cut into 16-20 equal pieces. Roll the dough into small balls, and place seam side down in a greased and parchment lined 13x9inch baking dish. Cover and let the dough rise, another hour.

Preheat oven to 350 degrees. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach 200 degrees when tested with a thermometer.

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.
  • I used rapid rise yeast.
  • I baked a sweet potato in the oven at 350 degrees for about 1 hour. Then let it cool slightly before adding into the mixture.
  • I halved the honey butter mixture on top and that seemed to be enough.

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