In 2015, we learned that we love rolls with gourds and tubers in them—give us a roll with sweet potatoes or squash and watch it disappear. In 2016, we learned that bacon on sweet potato rolls makes them infinitely better.
These sweet potato rolls are delicious on their own, but what makes them delicious enough to bake again (and again) is the bacon and brown sugar butter that's added on top of each. The bacon, combined in a food processor with brown sugar, isn't overwhelmingly meaty on top of the rolls. Instead, it's a crispy, sweet (and slightly bacon-y) topping that would tempt us to eat just the top of these pull-apart rolls—if the flaky texture of the bottoms wasn't so good, too.
The Potato (and Squash) Rolls of 2015:
The Bacon-Topped Sweet Potato Roll of 2016:
- 12 bacon slices, cooked crisp
- 1/4 cup brown sugar
- 11 tablespoons unsalted butter, melted, divided
- 1 tablespoon active dry yeast
- 1/2 cup water, warmed to 80° F
- 1 tablespoon honey
- 1 whole egg, lightly beaten
- 1 teaspoon kosher salt
- 1 cup sweet potato, cooked and mashed
- 3 to 3 1/2 cups unbleached, all-purpose flour or bread flour, plus more as needed
- 1 teaspoon neutral oil, to grease bowl
What are some of your favorite things to put on rolls? Will you be trying bacon brown butter? Tell us in the comments below!