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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
- 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.
- In a large bowl, combine yeast warm water and honey. Let proof for 5 to 10 minutes.
- 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.
- 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.
- 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.
- 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!
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe