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!
Sweet Potato Rolls with Maple Bacon Glaze
- 3 cups gluten-free all-purpose flour + more for kneading
- 3 tablespoons coconut sugar or cane sugar
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon
- ½ cup warm water*
- 1 .75-ounce packet Red Star active dry yeast
- 1 tablespoon honey
- 1 egg lightly beaten
- 3 tablespoons unsalted butter melted
- 1 cup sweet potato roasted and pureed (1 medium sweet potato)
For the maple bacon glaze:
- 3 strips thick-cut bacon cooked and chopped
- 1/3 cup pure maple syrup
Combine the flour, coconut sugar, sea salt, and cinnamon in a bowl and stir until well-combined (dry mixture).
Stir together the warm water, yeast, and honey in a large mixing bowl and allow it to sit and activate for 8 to 10 minutes.
Add the beaten egg, melted butter, and mashed sweet potato to the mixing bowl with the yeast mixture, and stir until well-combined (wet mixture).
Add the flour mixture into the bowl with the wet mixture one cup at a time, and stir until combined. By the time you add the third cup, the dough should be somewhat stiff.
Turn the dough out onto a floured surface and knead for 1 to 2 minutes. Form the dough into a round ball.
Lightly oil a large mixing bowl and place the ball of dough in it. Let sit for 45 to 50 minutes, until dough has risen.
Lightly oil a 12-hole muffin tray. Section the dough out into 36 small dough balls and place 3 dough balls into each hole of the muffin tray. Cover with plastic wrap and allow dough to sit an additional 45 to 50 minutes.
While dough is resting, prepare the maple bacon glaze by stirring together the cooked chopped bacon and maple syrup in a bowl.
Preheat the oven to 375 degrees F. Spoon the maple bacon mixture over each roll and place muffin tray on the center rack of the oven. Bake for 15 minutes, or until rolls are cooked through.
*water should be 80 to 85 degrees F and feel leukwarm to the touch
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.