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Freshly baked rolls arranged on a light surface, their soft centers highlighted by warm lighting.

Sweet Potato Rolls with Maple Pecan Butter

Soft and fluffy sweet potato rolls with warm spice and rich maple pecan butter. A cozy homemade bread recipe that feels perfect for holiday meals, brunch, or any dinner that needs something a little extra.
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Course: Bread, Side Dish
Cuisine: American
Keyword: Sweet Potato Rolls with Maple Pecan Butter
Servings: 0

Ingredients

For the Sweet Potato Rolls

  • 1 0.25 oz package active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons brown sugar
  • 1/2 cup mashed sweet potato warmed to 110°F
  • 1/2 cup warm water 110°F
  • 3 tablespoons unsalted butter softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 eggs room temperature
  • 3 1/2 cups all-purpose flour

For the Maple Pecan Butter

  • 1 cup butter softened
  • 3/4 cup finely chopped or ground pecans
  • 1/2 cup maple syrup

Instructions

Activate the yeast.

  • In the bowl of a stand mixer, combine the active dry yeast, warm water, and 1 tablespoon of the white sugar. Stir gently and let the mixture stand for 5 minutes, or until foamy.

Prepare the dough.

  • Add the remaining white sugar, brown sugar, warm mashed sweet potato, softened butter, salt, nutmeg, cinnamon, and eggs to the yeast mixture. Mix until well combined.

Incorporate the flour.

  • Add the flour gradually, then attach the dough hook to the mixer. Knead the dough for 2 to 3 minutes, or until it becomes smooth and elastic.

First rise.

  • Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm place for about 1 hour and 30 minutes, or until doubled in size.

Divide and shape the rolls.

  • Punch the dough down gently and allow it to rest for 2 minutes. Divide the dough into 16 to 20 equal portions. Shape each portion into a smooth ball by pulling the edges toward the center and pinching to seal. Place each roll seam-side down on a lightly floured surface and gently roll under your hand until smooth.

Second rise.

  • Arrange the shaped rolls on a greased baking sheet or in a greased 9x13-inch baking pan. Cover and let rise for about 1 hour, or until doubled in size.

Bake the rolls.

  • Preheat the oven to 375°F. Bake the rolls for 12 to 14 minutes, or until golden brown.

Prepare the maple pecan butter.

  • While the rolls are baking, place the softened butter in a small mixing bowl and beat until light and fluffy. Add the chopped pecans and mix until evenly incorporated. Gradually beat in the maple syrup until smooth and well blended.

Serve.

  • Serve the rolls warm with the maple pecan butter on the side.

Notes

To make this recipe gluten free, use a high-quality gluten-free all-purpose flour blend that is designed for yeast baking and includes xanthan gum, or add xanthan gum if your blend does not contain it. Because gluten-free dough behaves differently, the texture may be softer and slightly stickier than traditional dough. It is also helpful to use a gluten-free yeast-roll recipe method if possible, since standard wheat-based dough structure can be difficult to replicate exactly. Be sure that all additional ingredients, including baking spices, yeast, and maple syrup, are certified gluten free to avoid cross-contact. For best results, monitor the dough closely during mixing and rising, as gluten-free dough often requires less handling and may not form the same smooth elastic ball as a wheat-based dough.