I have done a different homemade bread every year for Easter. There has been baguettes and focaccia, biscuits and cornbread, and one year I even made my own Challah bread. Last year’s potato rolls where a big hit but this year I wanted to try something a little different.
I have done a different homemade bread every year for Easter. There has been baguettes and focaccia, biscuits and cornbread, and one year I even made my own Challah bread. Last year’s potato rolls where a big hit but this year I wanted to try something a little different.
These Easter sweet potato rolls are everything you could want in a bread basket; light and airy, slightly sweet with a warm aroma of rosemary and that very important slather of sweet butter and sprinkle of crunchy salt. Just try not to eat all of them before they make it to the table.
These Easter sweet potato rolls are everything you could want in a bread basket; light and airy, slightly sweet with a warm aroma of rosemary and that very important slather of sweet butter and sprinkle of crunchy salt. Just try not to eat all of them before they make it to the table.
Ingredients
Warm Water
Warm Milk
Plus 1/3 Cup Sugar
Melted Butter
Package Rapid Rise Yeast
Eggs
Maple Syrup
Cooked
All Purpose Flour
Sea Salt
Swipe up for full list
IngredientsWarm WaterWarm MilkPlus 1/3 Cup SugarMelted ButterPackage Rapid Rise YeastEggsMaple SyrupCookedAll Purpose FlourSea SaltSwipe up for full list
Instructions
– In a small bowl, mix together the water, milk, yeast and teaspoon of sugar and set aside until the mixture becomes foamy. Meanwhile, in a stand mixer with a dough hook, stir together the eggs, remaining sugar, salt, butter, sweet potato and rosemary.
Instructions– In a small bowl, mix together the water, milk, yeast and teaspoon of sugar and set aside until the mixture becomes foamy. Meanwhile, in a stand mixer with a dough hook, stir together the eggs, remaining sugar, salt, butter, sweet potato and rosemary.