Sweet Potato dinner rolls with bacon bits

5 from 2 votes

Sweet Potato dinner rolls with bacon bits

This easy Sweet Potato dinner rolls recipe is made of mashed sweet potato with butter, flour, olive oil, eggs, and milk. Soft and fluffy sweet potato rolls that have the smoky flavour of bacon.

Prep Time20

Cook Time15

rising2

Total Time2 35

Course: Bread

Cuisine: American

Keyword: bread rolls, dinner rolls, sweet potato dinner rolls

Servings: rolls

Calories: 166kcal

Author: Maricel

Equipment

baking pan

Ingredients

For the yeast

1 tbsp active dry yeast
½ cup lukewarm water 110°F
1 ½ tsp honey

For the dough

4 ¾ cups all-purpose flour or bread flour
⅓ cup sugar
1 cup sweet potatoes medium-size, mashed
¼ cup olive oil or vegetable oil
¼ cup evaporated milk
¼ cup unsalted butter melted or melt while mashing hot boiled sweet potatoes
2 large eggs at room temperature
2 tbsp crispy bacon Optional add-ins, finely chopped 3 strips of bacon or more
1 teaspoon salt

Optional glaze after baking:

2 tbsp butter
1 tbsp honey

US Customary - metric

Instructions

Prepare the sweet potato

Peel and cut the sweet potatoes into inch cubes. Boil for 10 to 15 minutes or until fork-tender. Drain and transfer in a medium-sized bowl. While still hot add the butter and mash it with a fork or potato masher. Set aside to cool down.

Prepare the yeast mixture

Add the active dry yeast and honey to the lukewarm water. Whisk until the yeast and honey are well blended. Set aside and wait until foamy for about 5 to 10 minutes.

Prepare the dough

In a stand mixer with the all-purpose flour, add salt, sugar, and milk. With the dough attachment mix to blend. Add the yeast mixture, milk, eggs, olive oil, and sweet potato mixture. Knead on medium-low speed in a stand mixer for 5 minutes then add the bacon bits. Continue kneading for 3 more minutes.
Lightly oil the bowl and the dough. Cover with a kitchen towel and let it rise for an hour in a warm place until it doubles in size.
Apply canola oil on your hands and punch the dough to deflate. Flour the clean flat surface and divide the dough into two. You can use a ruler as a guide to cut and divide the dough into 12 or you can just eyeball it. Roll the dough with the sealed side down, cap the dough with your oiled hand, roll the dough and form it into a ball. Place on the 9"x 13" non-stick baking pan or grease the baking pan. Cover with the kitchen towel and let it rise for 30 minutes to an hour or until it doubles in size. It will rise quicker in a warmer place.
Bake in a preheated oven at 350°F for about 20 to 22 minutes to a lower rack until golden brown. Brush the dinner rolls with the optional glaze. Serve it warm with butter.

Video

Notes

To make ahead: Refrigerate the dough after kneading for up to 24 hours in a sealed container to retain moisture. Then the next day, transfer it to greased bowl and drizzle with some olive oil. Bring it to room temperature and let it rise in a warm place until it doubles in size. Divide and shape the dough into bread rolls and let it rise until it doubles in size. Bake and serve.

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