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5 from 1 vote

Sweet Potato Sea Salt Rolls

Sweet Potato Sea Salt Rolls that are light, fluffy and full of flavor - the perfect accompaniment to Thanksgiving dinner or a bowl of hot soup!
Course Side Dish
Cuisine American
Keyword dinner rolls, rolls, sea salt, sweet potato, Thanksgiving
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 20 rolls
Calories 189kcal
Author Sheryl



  • 1/2 C water 105 - 110 degrees
  • 1/4 C milk 105 - 110 degrees
  • 2.25 tsp active dry yeast
  • 1/3 C sugar
  • 2 eggs room temperature
  • 1 tsp salt
  • 6 Tbsp butter softened
  • 2 tsp rosemary minced
  • 1 C sweet potato cooled and mashed
  • 4.5 C all purpose flour + additional for dusting

Honey Butter Glaze

  • 1/4 C butter room temperature
  • 2 Tbsp honey we used raw
  • 1 Tbsp sea salt
  • 1 Tbsp rosemary minced


  • In a small bowl, combine the milk and water and heat until 105 - 110 degrees in the microwave.
  • Stir in the yeast and let sit to proof about 5-10 minutes (should get frothy on the top - if not, toss the yeast and start with new yeast).
  • In your KitchenAid with the dough hook attachment, add the remaining ingredients and mix until combined.
  • Add the yeast mixture and mix until the dough is smooth and pulls away from the sides of the bowl. The dough will still be sticking to the bottom of the bowl.
  • Turn out the dough on a lightly floured surface and knead gently for 2-3 minutes until it's a smooth ball.
  • Place the dough in a lightly greased bowl and cover with plastic wrap - let rise in a warm place for about an hour - it will visually double in size
  • Turn out dough onto a lightly floured surface and separate into 20 even pieces - the size and number of rolls you get will ultimately depend on how large or small you make the rolls.
  • Form the dough into small balls with the pinched side down and place in a greased baking dish (13x9).
  • Optional: line the baking dish with parchment (not necessary unless you want to).
  • Cover the baking dish with plastic wrap and let rise another hour.
  • Preheat the oven to 350 and bake for 20-25 minutes - the rolls will be golden brown on top.
  • Remove from the oven and immediately brush with the honey butter glaze, then sprinkle with sea salt and minced rosemary.
  • Allow to cool or serve the rolls warm.


Adapted from Country Cleaver


Calories: 189kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 528mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1158IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg