Sweet Potato Rolls with Maple Pecan Butter
Soft, lightly sweet dinner rolls enriched with mashed sweet potato, finished with a lush maple-pecan butter. Perfect for holidays or cozy weeknights.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup warm whole milk about 105–110°F
- 2.25 tsp active dry yeast about one packet
- 3 tbsp granulated sugar
- 1 cup mashed sweet potato cooled and smooth
- 3 tbsp unsalted butter, melted
- 1.75 oz beaten egg about 1 large egg without shell
- 3.25 cup all-purpose flour start with 3 cups, add more as needed
- 1 tsp fine sea salt
- 0.5 tsp ground cinnamon
- 0.5 cup unsalted butter, softened for maple pecan butter
- 3 tbsp pure maple syrup for maple pecan butter
- 0.5 cup toasted pecans, finely chopped for maple pecan butter
- 0.25 tsp vanilla extract for maple pecan butter
- 0.125 tsp fine sea salt pinch, for maple pecan butter
- 1 tbsp unsalted butter, melted for brushing baked rolls
Instructions
Preparation Steps
- Cook the sweet potato until very tender, mash until smooth, and let it cool to room temperature.
- Warm the milk to 105–110°F. Stir in yeast and 1 teaspoon of the sugar. Let stand until foamy, 5–10 minutes.
- Whisk the remaining sugar, mashed sweet potato, melted butter, beaten egg, cinnamon, and salt into the yeast mixture.
- Add 3 cups flour and mix until a shaggy dough forms. Sprinkle in more flour as needed to make a soft, slightly tacky dough.
- Knead on a lightly floured surface until smooth and elastic, 8–10 minutes, or knead in a mixer 6–7 minutes.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–75 minutes.
- Punch down the dough. Divide into 12 equal pieces, shape into tight balls, and arrange in a greased 9x13-inch pan.
- Cover and let rise again until puffy and nearly doubled, 30–45 minutes. Meanwhile, heat oven to 375°F.
- Beat softened butter with maple syrup, chopped pecans, vanilla, and a pinch of salt until fluffy. Chill until serving.
- Bake rolls until golden and 195°F inside, 16–20 minutes. Brush tops with melted butter and serve warm with maple pecan butter.
Notes
Variation: Add 1 tsp orange zest to the dough or swap pecans for walnuts in the butter. Make-ahead: Shape rolls, cover, and refrigerate up to 16 hours; bring to room temp and proof until puffy before baking. Storage: Store baked rolls airtight at room temperature for 2 days or freeze up to 2 months. The maple pecan butter keeps 1 week refrigerated.
This recipe is an original creation inspired by classic Sweet Potato Rolls with Maple Pecan Butter flavors. All ingredient ratios and instructions are independently developed.