Sweet Potato Dinner Rolls With Fresh Rosemary And Honey Butter Food

SWEET POTATO DINNER ROLLS WITH FRESH ROSEMARY AND HONEY BUTTER

Steps:

• Bring a medium pot of water to a boil. Skin the sweet potatoes. Cook the sweet potatoes until they are fork tender, about 15 minutes. Strain the water. Mash the sweet potato until no clumps remain. Set aside to cool.
• In a small bowl combine the milk and water. Heat in the microwave until the internal temperature reaches between 102-110 degrees. If the water is too hot it will kill the yeast. Stir in 1 teaspoon sugar and the yeast. Gently mix and allow to sit for 8 minutes to proof.
• In the bowl of a stand mixer with a dough hook attachment, add all the remaining ingredients (starting with 4 1/2 cups flour first, you can add more later if you need to), and slowly mix until combined. Slowly pour in the yeast mixture and mix until incorporated. Mix over medium speed, until the dough comes together and is smooth and pulls away from the bowl. If the dough is too sticky, add 1 tablespoon of flour at a time until the dough pulls away from the bowl but still sticks to the bottom.
• Knead the dough on a lightly floured surface and roll the dough into a ball. Place seam side down into a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm spot until the dough doubles in size. Depending on how cold your house is, this can take longer than an hour.
• Once the dough has risen, punch the dough down. Roll dough out onto a lightly floured surface. Cut out 16-20 equal pieces and roll each piece into a uniform ball. Place seam side down onto a 13x9 inch parchment lined baking sheet. Cover with plastic wrap and allow to rise again for one hour.
• Preheat oven to 350 degrees. Bake the rolls for 20-25 minutes, until the rolls are lightly golden brown on top. In a small dish mix together the 1/4 cup room temperature butter and 2 tablespoons honey. Serve rolls with honey butter. Enjoy!

SWEET POTATO DINNER ROLLS

Steps:

• Combine warm water and yeast in a measuring cup; stir to dissolve. Set aside.
• Heat milk, unsalted butter, sugar, salt, and cinnamon in a small saucepan over medium heat, stirring occasionally, until butter melts and milk begins to bubble.
• Place mashed sweet potatoes in a large mixing bowl and pour milk mixture over top. Add lemon juice and mix until smooth. Let cool to lukewarm, 10 to 15 minutes. Add egg and yeast mixture; blend well.
• Stir in 2 cups of flour and beat with an electric hand mixer at medium speed, about 3 minutes. Add enough additional flour to make a stiff dough. Turn onto a floured surface and knead until smooth and elastic.
• Place dough in a buttered bowl. Turn dough to butter top, then cover and let rise until double in size, 45 minutes to 1 hour.
• Punch down and knead once more, then shape into rolls. Place on a greased baking sheet, cover, and let rise until double in size, 45 minutes to 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, about 20 minutes. Brush tops with melted butter while hot.

ROSEMARY PULL-APART DINNER ROLLS

Steps:

• Dissolve yeast in warm water in a small bowl. Set aside in a warm place until the yeast softens and begins to form a creamy foam, 10 to 15 minutes.
• Combine 1 cup milk and butter in a small saucepan over low heat. Cook until butter is melted, 3 to 4 minutes; remove pan from heat.
• Combine 2 cups flour, yeast mixture, honey, 1 teaspoon salt, rosemary, and milk mixture in the bowl of a stand mixer fitted with a dough hook; mix on low until no dry spots remain. Stir in 1/2 cup flour, 2 tablespoons at a time, mixing well after each addition. Continue adding flour until a firm dough forms that pulls away from the sides of the bowl. Knead on medium until elastic and soft but still tacky, about 6 minutes. Transfer dough to a clean bowl and coat with olive oil. Cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 1/2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Transfer dough to a work surface and shape into a rectangle about 1-inch thick. Cut into 36 equally-sized pieces. Form each piece into a ball, pinching the seams on the underside, creating a smooth, round top.
• Lightly beat egg with 1 teaspoon milk in a small bowl.
• Transfer dough balls to the prepared baking sheet in 3 rows of 12, placing them close together but not touching. Brush tops lightly with the egg mixture and sprinkle with sea salt. Cover and let rise in a warm place until nearly doubled, 20 to 30 minutes.
• Bake in the preheated oven until golden brown, about 20 minutes.

ROSEMARY ROASTED SWEET POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

HONEY AND ROSEMARY SWEET POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix the olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir the sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.