Flaky, pull-apart Sweet Potato Rolls are topped with a spoonful of bacon that’s been blended with brown sugar and mixed with butter. Perfect for the holidays or with Sunday family dinner!
Sweet Potato Rolls with a savory sweet butter
Thanksgiving is next week and I wanted to do a new yeast roll recipe. I love sweet potatoes, and bacon, and brown sugar, so I put all those flavors together in these unique Sweet Potato Rolls with Bacon Butter!
For this roll recipe, I made a basic sweet potato roll dough that I’ve used for years. I finely chopped up some cooked bacon, mixed it with a little brown sugar, and added it to melted butter.
Stop. Right. There with all that bacon sugar butter stuff!!
At this point I was thinking that I would just make plain sweet potato rolls and save this bacon butter to put on everything else that I’m going to eat today.
How to use bacon butter
Can you imagine all the eating possibilities that can be achieved with this butter?
- Spread it on pancakes
- Put it inside a crepe
- Layer on top of a piece of toast
- Slather on a toasted croissant
- Add to plain cooked oatmeal
- Toss it with roasted vegetables (like Brussels sprouts, butternut squash, acorn squash, and sweet potatoes…try it inside a split whole roasted sweet potato
- Top baked chicken breasts or pork chops with it
Back to the recipe at hand…I knew I wanted to shape the dough into cloverleaf rolls, because I love that style for the holidays.
Topping the rolls with the baconlicious-sugarz-buttah mixture before the second rising allows the savory sweet taste to soak into the dough.
All that salty-sweet goodness bakes into the roll and you can serve any leftover butter to spread on the hot rolls.
Does it get any better than that? No, I don’t think it does.
The sweet potato dough can be made the day before and allowed to rise in the refrigerator overnight.
The next day, let the dough come to room temperature, form into the rolls, top with the butter, and let rise again.
The kitchen smells divine while these are baking and I can’t wait to serve these with our Thanksgiving turkey later this week!
After the second rising. Oh my, look at all those bacon bits. Damn, those look good!
A perfect little sweet bacon roll.
Hope you enjoy these delicious and unique Sweet Potato Rolls with bacon sugar butter recipe! Serve them for the holidays or anytime you want homemade soft yeast rolls.
Sweet Potato Rolls {with Bacon Sugar Butter}
Ingredients
FOR THE DOUGH:
- 1/2 cup warm water, warmed to 80 degrees
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 1 cup sweet potato cooked and mashed
- 1 egg, lightly beaten
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 3-3 1/2 cups unbleached all-purpose flour or bread flour
- 1 teaspoon oil, to grease bowl
FOR THE BACON SUGAR BUTTER
- 12 bacon slices, cooked crisp
- 1/4 cup brown sugar
- 8 tablespoons (1 stick) unsalted butter, melted
Instructions
FOR THE BACON SUGAR BUTTER:
- Place cooked bacon in a small food processor and chop for a few minutes. Add brown sugar and process until finely chopped. Melt butter in small bowl and add the bacon sugar mixture to it. Stir to mix well, then set aside until ready to use for rolls.
FOR THE DOUGH:
- In a large bowl, combine yeast with 1/2 cup warm water and 1 tablespoon honey. Let proof for 5-10 minutes.
- Add to yeast mixture, melted butter, beaten egg, salt, and mashed sweet potato. Stir in flour, 1 cup at a time until forms a soft dough.
- Knead for a few minutes on a floured surface until dough is smooth and springy. Shape into a ball and place in oiled bowl. Turn dough ball to coat in oil. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour.
**Can refrigerated the dough overnight at this point: Do not let dough rise on counter, instead place the covered dough bowl in the refrigerator. The next day, take the dough bowl out of refrigerator and bring to room temperature, about 1 hour. Proceed with next step in recipe. - Gently deflate dough and knead for a minute or two. Divide dough into 3 large sections, then divide each section into 12 small balls of equal size so there are 36 balls of dough in total.
- Grease a 12 cup muffin pan and place 3 dough balls into each cup.
- Put 1-2 teaspoons of the bacon and brown sugar melted butter mixture on top of each roll. Cover with plastic wrap and place in warm area to rise until doubled in size, 45 minutes-1 hour.
- Preheat oven to 375F/190C. Bake rolls for 15 minutes. Can place flat baking sheet or large piece of foil on rack under muffin/roll pan in case of butter overflow. Remove from pan and let cool on wire rack. Serve with leftover bacon sugar butter and enjoy!
Recipe Notes & Tips:
- Rolls are best eaten immediately
- Store leftover rolls in an airtight container in the refrigerator. Eat within 24 hours for best taste
Shreya says
Omfg! Brilliant ! Will be trying it very soon! And the format is really good! Got to learn a lot! Thank you ☺
[email protected] says
Thanks so much Shreya! They are pretty good (probably because of the bacon!) so hope you try them soon
Heather Wells says
These were sinful! Easier to make than i thought they would be and everyone loved them. The bacon butter makes it so GOOD!
[email protected] says
Thank you Heather and happy enjoyed liked them!