Savory Holiday Dinner Rolls
Nothing completes a holiday meal like warm, soft dinner rolls spread with creamy butter. Our version happens to have a special twist. Want to guess what the extra special ingredient is? Did you guess onions? Nope. Guess again.
These simple homemade rolls are made with rich sweet potato and studded with finely chopped onions. A touch of fresh rosemary gives them a savory flavor to balance the slight sweetness. They bake into a tender roll we’re certain no one at the table will be able to turn down.
The mild flavor of yellow onions works best in these rolls, pairing well with the rosemary and sweet potato. To make the sweet potato puree, simply microwave your sweet potato until tender according to your microwave’s instructions. Let it cool until you can handle it. Scoop out the inside into a bowl and stir with a fork until smooth. Be sure to let it cool completely before adding it to the bread dough.
Serve these Sweet Potato and Onion Dinner Rolls as a side for your holiday meal or as a partner to a hearty soup or salad. They can also work in appetizers as slider buns for burgers and barbecue pork.
Savory Sweet Potato and Onion Dinner Rolls
Makes: 12 rolls
Prep Time: 20 minutes, plus 1 hour 15 minutes for the dough to rise
Bake Time: 30 minutes
¾ cup warm water (105 to 110 degrees F)
2 ¼ teaspoons active dry yeast (1 packet)
1 tablespoon honey
3 cups unbleached all-purpose flour*
1/3 cup sweet potato puree (about 1 small sweet potato)
1 large egg
1 teaspoon fine sea salt
¼ teaspoon finely chopped fresh rosemary leaves
1 cup finely diced yellow onion (about 1 large onion)
Olive oil to coat the bowl
1 tablespoon softened unsalted butter
Add the yeast to the warm water. Stir in the honey. Let sit until the yeast blooms, about 5 minutes.
Add 1 cup of flour to the bowl of an electric mixer fit with the dough hook attachment. Pour in the bloomed yeast and liquid. Mix on low, scraping the sides of the bowl as needed. Add the sweet potato puree and the egg. Mix well until all ingredients are combined. Add the salt and rosemary.
Add another cup of flour. Mix in the onion. Add the remaining flour a ½ cup at a time and continue to mix on medium-low until a dough comes together into a ball in the center of the bowl. Continue to mix for another minute.
Turn the dough out onto a floured surface and knead for 5 minutes, until smooth and elastic. Form into a ball. Coat a large bowl with olive oil and place the dough in the bowl. Cover with a dish towel and let rise in a draft-free place until doubled in size, about 1 hour.
Punch down the dough. Knead it back into a ball on a floured surface and cut into 12 equal pieces. Form the pieces into rolls. Place in a greased baking dish about 8-by-10-inches.
Preheat the oven to 375 degrees F. Place the baking dish on the stove while the oven heats, and cover with a clean dish towel. Let rise for 15 minutes.
Bake for 25 to 30 minutes, until the rolls are golden brown and baked through. Remove from the oven and brush with the softened butter. Serve these Sweet Potato and Onion Dinner Rolls warm or at room temperature.
*More or less flour may be needed as many factors, such as the environment, can affect bread dough. If the dough appears too sticky to work with, add a little more flour a tablespoon or two at a time. If it becomes too dry and won’t stick together, add water a teaspoon at a time.