Rosemary sweet potato rolls with curried butter

Nothing fills your house quite like the aroma of fresh baked bread. Add seasoned butter to these warm rolls, and you’re in for a treat!

Whether you’re baking for the holidays, a special gathering or as a weekend treat for the family, you’ll want to give this recipe for rosemary sweet potato rolls with curried butter a try. Don’t worry! Baking fresh rolls doesn’t have to be complicated or difficult. This recipe is really easy to follow, even for an inexperienced bread baker like me.

You’ll get a serious burst of flavor (and a pretty color) from these rolls thanks to the sweet potato, coconut milk and fresh rosemary, and they come out of the oven fluffy on the inside with a light crust on the outside. Top them with curried butter, and you’re in for a treat at the dinner table. Flavored butter is simple to make, too — it’s just another reason this recipe is so special.

Once you get the hang of making these rolls, try experimenting with different seasonings and even different butters. Maybe you’d like to eliminate the rosemary from the rolls and use it in the butter instead of the curry. Or try using regular mashed potatoes instead of sweet potatoes and make a garlic butter to serve with them (use 1 clove of garlic, mince and mash it, then incorporate it into the butter).

It doesn’t matter when you make this recipe for rosemary sweet potato rolls with curried butter, but whenever you do, you’ll be in for a flavorful treat.

Rosemary sweet potato rolls with curried butter recipe

Rolls recipe adapted from The Kitchn

Yields 24 rolls

Ingredients:

For the butter

• 1/2 cup unsalted butter, at room temperature
• 1-1/2 teaspoons curry powder
• 1 pinch red pepper flakes

For the rolls

• 3/4 cup warm water
• 1 package active-dry yeast
• 1 cup mashed sweet potato (about 1 large potato) with a few lumps
• 1 cup coconut milk
• 1/4 cup unsalted butter, melted, plus extra to brush over the tops of the rolls
• 3 tablespoons honey
• 2 teaspoons coarse salt
• 1-1/4 tablespoons chopped fresh rosemary
• 4 cups all-purpose baking flour, plus extra to flour for your work surface and your hands to work the dough
• Parchment paper

Directions:

For the butter

1. When the butter is soft, add it to a bowl and use a mixer to blend it until it’s creamy.
2. Add the curry powder and red pepper flakes to the butter and stir to mix.
3. Allow the mixture to sit for about 30 minutes so the flavors can incorporate.
4. Place the butter in 1 or 2 small ramekins, cover and refrigerate so it hardens.
5. Before you’re ready to use the butter, remove it from the refrigerator and allow it to sit for a few minutes.

For the rolls

1. Line 2 baking sheets with parchment paper. Set aside.
2. Add the warm water to a small bowl. Sprinkle the yeast over the water and allow it to dissolve.
3. In a large mixing bowl or a stand mixer, add the sweet potato, yeast with the water, coconut milk, butter, honey, salt and rosemary. Mix until combined.
4. If using a stand mixer, attach the dough hook. Add the flour, 2 cups at a time, and mix until the flour is incorporated. The dough should be sticky.
5. Find a warm spot in your kitchen to let the dough rest. You can consider turning your oven to the Warm setting for a few minutes, then turning it off.
6. Cover the mixing bowl with a clean kitchen towel, and place it in your warm location to allow the dough to grow. It should just about double in size after about 2 hours.
7. Lightly flour a clean work surface. Transfer the dough to the surface and add a bit more flour to the top.
8. Turn and lightly press down on the dough several times with your hands, adding a bit more flour as you go. You will need to use a scraper to bring the dough up from the work surface.
9. Form the dough into a 12-inch long roll. Use a sharp knife to cut the roll into 2-inch sections, vertically, then cut the pieces in half, horizontally.
10. Roll each piece of dough into a small ball and place them on the parchment-lined baking sheets, about 3 inches apart.
11. Once again, cover each baking sheet with a clean kitchen towel and allow them to sit in your warm location for 30-40 minutes. The rolls will grow (almost double) in size.
12. Preheat your oven to 400 degrees F. Remove the towels from the baking sheets, and bake for 20-25 minutes, or until the rolls are golden.
13. Serve warm with the flavored butter.

Roll with it and give these rolls and flavored butter a try.

More rolls recipes

Maple-cranberry sticky buns
Pizza-stuffed pretzel rolls
Whole wheat dinner rolls