Sweet Potato Rolls with Bacon and Brown Sugar Butter

Test Kitchen-Approved

Author Notes: A soft sweet potato roll topped with a butter mixture of bacon and brown sugar.Karrie / Tasty Ever After

Food52 Review: WHO: Karrie / Tasty Ever After is a brand-new Food52 member who already has 21 recipes under her belt—including a contest finalist!
WHAT: A pull-apart roll with a surprise on top.
HOW: Top mashed sweet potato roll dough with a spoonful of bacon that's been blended with brown sugar and mixed with butter. Practice patience and bake until you can't take it anymore (or, preferably, till they're done).
WHY WE LOVE IT: These flaky, pull-apart rolls would be delicious on their own, but what makes them delicious enough to bake again (and again) is the sweet and crispy bacon and brown sugar butter that's added on top!
The Editors

Makes: 12 rolls


  • 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
In This Recipe


  1. To make the bacon butter, place bacon in small food processor and pulse several times. Add brown sugar and process until finely chopped. In a small bowl, add 3 tablespoons of the melted butter to the bacon-sugar mixture. Stir to mix well. Set aside until ready to use for rolls.
  2. In a large bowl, combine yeast warm water and honey. Let proof for 5 to 10 minutes.
  3. In a large bowl, combine the yeast mixture, the remaining 8 tablespoons 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. Additional option: The dough can also be refrigerated overnight. Put covered bowl in refrigerator, do not let rise on counter; it will rise overnight. Next day, take out of refrigerator and bring to room temperature, about 1 hour.
  4. 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 that you have 36 balls of dough total.
  5. Grease a 12-cup muffin pan and place 3 dough balls into each cup. Put 1 to 2 teaspoons of the melted bacon and sugar butter mixture on top of each roll. Preheat oven to 375° F. Cover with plastic wrap and place in warm area to rise until doubled in size, 45 minutes to 1 hour.
  6. Bake rolls for 15 minutes, with a rack or large piece of foil under the muffin tin in case of overflow. Remove from pan and let cool on wire rack. Serve with leftover bacon sugar butter and eat!

More Great Recipes:
Roll|Bread|American|Sweet Potato/Yam|Butter|Bacon|Honey|Thanksgiving

Reviews (8) Questions (0)

8 Reviews

Rachel C. January 18, 2016
Hi... Love this !! Can't wait to try it! But was wondering can this can be made gluten free?
Author Comment
Karrie /. January 18, 2016
Hi Rachel! Thank you so much for your kind comment. I haven't tried to make this recipe using a gluten free bread flour mix, but I would think it might work since it's normally a 1:1 ratio (bread flour to gluten free flour mix). If you try to make it with the gluten free flour mix, please let me know how it works out.
NYMomette January 15, 2016
I've been making sweet potato rolls since Gourmet published the recipe in 1988 ... these are going to replace them! They look awesome!
Author Comment
Karrie /. January 16, 2016
Thank you so much and you've made my day! When you make them, please let me know how it turns out for you :)
HaydenFlourMills January 14, 2016
So is it one dough ball per muffin tin cup, or 3 small dough balls per cup (36 total)?
Author Comment
Karrie /. January 14, 2016
Hi, thanks for asking. I'm a little confused why the recipe instructions are different than the recipe on my website. I guess I put it in that way, I just don't know why because usually cut and paste directly from the recipe on my site. The instructions should read: "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 yes, it should be 36 small balls total. 3 dough balls per cup to form a coverleaf style roll. Thanks again for catching this and I'll try to edit the recipe on here, if I can.
luke January 14, 2016
Should I hold off on preheating the oven until after the last rising step? ;)
Author Comment
Karrie /. January 14, 2016
Hi Luke! Yes, just start preheating your oven during the last stages (minutes) of the last rising :)