These rolls are a perfect use of leftover roasted sweet potatoes. They are savory and soft with a hint of rosemary and honey. It is hard to beat fresh baked bread baking in the oven and while these are ideal for dinner rolls, they are equally delicious in the morning smothered with jam or as a complement to eggs. The recipe is inspired by a blog post from the Country Cleaver. A great weekend baking project.

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