Rosemary Sweet Potato Dinner Rolls {Gluten Free}
Recipe type: Dinner Rolls
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 16
Rosemary Sweet Potato Dinner Rolls are sure to delight your tastebuds! Hint's of sweetness from honey and apple cider pairs perfectly with the sweet potato and Fresh Rosemary.
  • 1 Pack Active Dry Yeast
  • 4 Eggs, room temperature
  • 3 Tablespoons Honey
  • 1 Tablespoon Oil
  • ½ cup Water, warm about 120*
  • ½ Cup Apple Cider or Orange Juice
  • 1 Teaspoon Salt
  • 1 Spring Fresh Rosemary, leaves removed and minced
  • 1 Cup Mashed Sweet Potato (about one large sweet potato)
  • 2½ Cups Gluten Free Flour Blend (must contain Xanthan Gum if not add 1 Teaspoon Xanthan Gum)
  1. In a measuring cup or small bowl dissolve the water, active dry yeast and honey; then allow the mixture to "wake up" about 5 minutes. This also tests the yeast to ensure it's still good. If it's not looking like a bubbling mess; then it's bad yeast. Those beautiful bubbles are what's going to give your bread the light and fluffy texture.
  2. Using a stand up mixer combine the mashed sweet potato, eggs, apple cider and oil; blend until smooth. Next add the salt, Fresh Rosemary, GF Flour Blend and the yeast mixture. Blend on medium until combined.
  3. Using a measuring cup measure about ⅓ Cup of the dough for each roll. Place the dough in a pan with non-stick spray. I used a round cake pan but you can use whatever pan you like. Spray the tops of the rolls with non-stick spray then cover the pan with plastic wrap. Allow the rolls to rise in a warm place for about 1 hour until double in size.
  4. Uncover the rolls and coat with a bit of beaten egg wash to help with the browning. Bake in a *375 degree oven for 25-30 minutes until the rolls are puffed up and cooked through.
Recipe by Sassy Southern Yankee at