Fluffy and delicious sweet potato rolls with rosemary and sea salt with honey butter are perfect for your easter brunch! Are you in? ❤
Recipe for about 8-10 rolls:
1/4 cup water
1/4 cup milk
1/2 packet of fresh yeast
1/2 tsp. plus 1/6 cup sugar (37 g), divided
1 egg
1/2 tsp. salt
3 tbsp. butter, melted and cooled
1 1/4 tsp. fresh rosemary, minced
1/2 cup sweet potato, cooked and mashed
2 1/2 cup flour, more if the dough is too moist
For Honey Butter Topping:
1/8 cup butter, at room temperature
1 tbsp. honey
sea salt
fresh rosemary, minced
Add milk and water in a small pot. Heat up on the oven until its lukewarm. Stir in the 1/2 tsp. sugar and the yeast. Stir gently until the yeast has dissolved. Set aside for about 5 minutes.
Add the remaining ingredients and mix with a kitchen machine and the dough hook attachment until everything is well combined. Add slowly the yeast mixture and let the dough get smooth. If its too moist, add more flour. The dough has to pull away from the sides of the bowl, but has to stick still to the bottom
Put the dough onto a lightly floured surface and knead the dough until it is a very smooth and even ball. Put it into a lightly greased bowl and cover it with a moist kitchen towl. The dough should double its size in an hour in warm place.
Place a baking paper onto the baking sheet.
Then roll out the dough on a lightly floured surface and cut it into 8 to 10 equal pieces. Works the best with a dough scraper. After that roll each dough piece into a small ball and place them right next to each other in a round form onto the baking sheet. They should touch. Cover them again with a kitchen towl and rise for another hour.
Preheat oven to 350°F upper and bottom heat. Bake the sweet potato rolls for about 20-25 minutes. The rolls should be brown on top and have 200°F in the middle if you test them with a thermometer.
In a bowl mix together the butter and the honey until its smooth. Brush the top of the freshly baked hot sweet potato rolls with the honey butter. Springle rosemary and sea salt on top. Let them cool down a little bit or serve warm. The honey butter is delicious with the rolls.
Enjoy – Bon appétit!
sweet potato rolls with rosemary and sea salt with honey butter ❤
Print RecipeIngredients
- Recipe for about 8-10 rolls:
- 1/4 cup water
- 1/4 cup milk
- 1/2 packet of fresh yeast
- 1/2 tsp. plus 1/6 cup sugar (37 g), divided
- 1 egg
- 1/2 tsp. salt
- 3 tbsp. butter, melted and cooled
- 1 1/4 tsp. fresh rosemary, minced
- 1/2 cup sweet potato, cooked and mashed
- 2 1/2 cup flour, more if the dough is too moist
- For Honey Butter Topping:
- 1/8 cup butter, at room temperature
- 1 tbsp. honey
- sea salt
- fresh rosemary, minced
Instructions
Add milk and water in a small pot. Heat up on the oven until its lukewarm. Stir in the 1/2 tsp. sugar and the yeast. Stir gently until the yeast has dissolved. Set aside for about 5 minutes.
Add the remaining ingredients and mix with a kitchen machine and the dough hook attachment until everything is well combined. Add slowly the yeast mixture and let the dough get smooth. If its too moist, add more flour. The dough has to pull away from the sides of the bowl, but has to stick still to the bottom
Put the dough onto a lightly floured surface and knead the dough until it is a very smooth and even ball. Put it into a lightly greased bowl and cover it with a moist kitchen towl. The dough should double its size in an hour in warm place.
Place a baking paper onto the baking sheet.
Then roll out the dough on a lightly floured surface and cut it into 8 to 10 equal pieces. Works the best with a dough scraper. After that roll each dough piece into a small ball and place them right next to each other in a round form onto the baking sheet. They should touch. Cover them again with a kitchen towl and rise for another hour.
Preheat oven to 350°F upper and bottom heat. Bake the sweet potato rolls for about 20-25 minutes. The rolls should be brown on top and have 200°F in the middle if you test them with a thermometer.
In a bowl mix together the butter and the honey until its smooth. Brush the top of the freshly baked hot sweet potato rolls with the honey butter. Springle rosemary and sea salt on top. Let them cool down a little bit or serve warm. The honey butter is delicious with the rolls.
Enjoy – Bon appétit!
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