Ohhhh momma, have I got a roll for you.
Imagine your classic dinner roll fell out of the yum tree and hit every branch on the way down. That’s basically what has happened with these rolls. They have a sweet potato infusion with a hint o’ cinnamon, are super fluffy and pull-apart-y, and wear bacon like its the new black. In.style.
With Easter coming up on Sunday + brunch season being in full swing, these carb mongers are perfection for preparing in advance, and make for a great family project. If your family’s like mine and you get a real hoot n holler out of baking together, these fermented dough lumps are your JAM.
Yeast lifts us up where we belong. <-No truer words have ever been blogged.
I used gluten-free flour, don’t panic.
You can totally use regular AP flour.
Here’s why I love these rolls so much: 1.) They’re both sweet and savory, 2.) The pull-apart-edness makes them super fun to consume, 3.) They can wear any roll outfit from butter to runny egg to honey to jam to more bacon, 4.) The rolls can be eaten for breakfast, brunch, lunch, linner, dinner, you name it, there’s a purpose for them.
Preparing these rolls is a multi-step process. But not insurmountable. Totally surmountable. Mount it.
I used Red Star Yeast’s Active Dry Yeast, which is always my yeast of choice. It’s forgiving and easy to use – necessary for someone like me who isn’t naturally savvy with leavening agents.
You bake a sweet potato, mash up a cup of it, activate your yeast, mix the mashed tater, melted butter, and egg into the yeast mixture, add in the flour, knead the dough, then allow it to rise.
While the dough is rising, you can multi-task and prepare the maple bacon topping situation. This will blow.your.mind. Section the dough out into small balls then three dough balls to each hole of a muffin tray. The dough balls with expand while baking to create a sort of single-serve pull-apart roll situation.
Serve the rolls fresh of of the oven with more liquid gold drizzled on top, and you’re all set for a fluffed-out salty-sweet experience.
Serve these at all your brunches!
This post is sponsored by Red Star Yeast. As usual, all thoughts, feelings, and opinions are my own, and I thank you for supporting the brands that help make this site possible.