Sweet Potato Rolls with Baked Camembert

delscookingtwist.com

T's kitchen

subheading: FOR THE SWEET POTATO ROLLS:

½ cup ( 120 ml) water

¼ cup ( 60 ml) milk

2 ¼ teaspoons ( 1 packet) active-dry yeast

1 teaspoon + ⅓ cup ( 65g) sugar, divided

2 large eggs

1 ½ teaspoons Salt

6 Tablespoons ( 85g) butter, melted and cooled

2 ½ teaspoons fresh rosemary, minced

1 cup ( 250g) mashed sweet potato

4 ½ to 5 cups ( 540g to 600g) all-purpose flour, depending on moisture of dough

subheading: FOR THE BAKED CAMEMBERT:

1 camembert

2 garlic cloves, sliced lengthwise

2 fresh rosemary sprigs

1 Tablespoon olive oil

Freshly ground black pepper

subheading: FOR THE HONEY BUTTER TOPPING:

4 Tablespoons ( 60g) butter, softened at room temperature

2 Tablespoons honey

Sea Salt

Additional minced rosemary

Directions at delscookingtwist.com

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