Maple Pecan Sweet Potato Rolls

Alright folks, today, we’re diving headfirst into the heavenly world of **Maple Pecan Sweet Potato Rolls**. Trust me, these rolls are little pillows of happiness. Perfect for those cozy weekend breakfasts when you’re still in PJs, or a sneaky afternoon snack with coffee. They’re special because they mimic that warm, autumn sweetness that’s more comforting than a fluffy sweater. Why should you try it? Well, because you deserve a bite of bliss – and this recipe includes all the love.

Okay, picture this: a chilly Sunday morning and the whole house smells like a bakery. My husband, who isn’t usually up for sweet stuff before noon, makes an exception for these rolls. It’s become our little family tradition, half-baked rolls turning grumpy mornings into grins. The kids love getting involved too, which usually means more flour on the floor than in the bowl. But who cares when it’s all about creating memories wrapped up in these deliciously sticky, nutty rolls, right?

Why You’ll Love This Maple Pecan Sweet Potato Rolls

– They remind you of autumn leaves, crackling bonfires, and cozy hugs.
– Easy enough to make, even when you’re juggling a million other things.
– They’re a darn good excuse to eat sweet potatoes in a way that isn’t, well, boring.

How to Make It

Alright, buckle up, ’cause making these babies is a bit of a ride, but oh so worth it! First up, we’re gonna pour the sugar and the yeast into some warm milk. Stir it up, and you’ll want to grab a book because you gotta wait a few minutes for that yeast to get all foamy. While you’re doing that, mash up your sweet potatoes – don’t forget to cool them down a bit before your fingers take a hit. Toss those into a big ol’ bowl with the yeasty milk, some egg, and melted butter – try not to think about how much you’re gonna eat these, we’ll cross that bridge later.

Next, it’s time to roll up your sleeves and get messy. Gradually add your flour while mixing, and when it gets too thick for your spoon, just dive in with your hands. Knead it till it’s smooth like a baby’s butt, and pop it in a greased bowl to rise. Cover it with a dishtowel and leave it be while you do other things (or just pretend to, if you’re like me and use this as an excuse to relax). Once it’s doubled in size, deflate the dough (so satisfying) and roll it out. Go ahead and slather on that maple-buttery goodness and scatter pecans like confetti all over it. Roll it up nice and tight, slice, and place in a pan for the final rise. Don’t rush this bit – it’s kind of like letting a story unfold. Finally, bake them till golden and enjoy how your house turns into the best-smelling place on Earth.

Ingredient Notes

– **Sweet Potatoes:** Adds sweetness and moisture. Once I used pumpkin by accident. Still delicious, thankfully!
– **Maple Syrup:** Oh man, don’t skip this! It’s like liquid gold. Uh, if you forget it, you didn’t hear that from me.
– **Pecans:** Crunchy and nutty; these guys make the roll. I tried walnuts once when the pantry was empty… not the same, trust me.

Recipe Steps:

1. Combine warm milk, sugar, and yeast, allowing to bubble.
2. Mash sweet potatoes, cool, and mix with yeast mixture, egg, and butter.
3. Add flour gradually, kneading into a smooth dough.
4. Allow the dough to rise until doubled in size.
5. Roll dough out, spread with maple mixture, sprinkle pecans, and slice.
6. Arrange in a baking pan for another rise.
7. Bake until rolls are golden brown; indulge in the delicious aroma!

What to Serve It With

Tips & Mistakes

Storage Tips

So, any leftovers (if there are any) can cozy up in an airtight container and hang out on your counter for a day or two. If somehow they make it past day two, tuck them into the fridge. Cold rolls for breakfast? Weirdly satisfying. A quick zap in the microwave, too, revives their warmth if needed.

Variations and Substitutions

This recipe is flexible, just like we wish our jeans were post-holidays. No sweet potatoes? Canned pumpkin can step in. Out of pecans? Swap ’em for walnuts. Honey instead of maple syrup? Sure, we’ve done it when the pantry was sad. Experimentation welcomed.

Frequently Asked Questions

Maple Pecan Sweet Potato Rolls

Fluffy sweet potato rolls infused with maple syrup and crunchy pecans, perfect for holiday gatherings or a comforting snack.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup mashed sweet potatoes
• ▢ 0.25 cup maple syrup
• ▢ 3 cup all-purpose flour
• ▢ 0.5 cup pecans chopped
• ▢ 0.25 cup butter melted
• ▢ 1 cup warm milk
• ▢ 2 teaspoon active dry yeast
• ▢ 1 teaspoon salt
• ▢ 1 large egg beaten

Instructions

Preparation Steps

• In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
• In a large mixing bowl, combine mashed sweet potatoes, maple syrup, melted butter, beaten egg, and salt.
• Add the yeast mixture to the sweet potato mixture and stir to combine.
• Gradually add the flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
• Fold in the chopped pecans gently.
• Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
• Punch down the dough and divide it into 12 equal portions. Shape each into rolls and place on a baking sheet.
• Cover the rolls and let them rise for another 30 minutes.
• Preheat oven to 375°F (190°C). Bake rolls for 18-20 minutes until golden brown.
• Remove from oven and let cool slightly before serving.

Notes

These rolls are best served warm with butter and additional maple syrup drizzle.