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Sweet Potato Cranberry and Bacon Rolls



Ingredients for Sweet Potato Cranberry and Bacon Rolls

  • Ingredients:
  • 1 (1/4 ounce) packet Fleischmann's Active Dry Yeast
  • 1 cup warm sweet potato water (100 to 110 degrees F)
  • 1/4 teaspoon sugar
  • 6 - 6 1/2 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1 1/2 cups King Arthur White Whole Wheat Flour, divided
  • 5 large eggs, beaten
  • 1 1/2 cups cooked, mashed sweet potatoes, cooled
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 1 tablespoon kosher salt
  • 1 1/4 cups dried cranberries
  • 1/2 cup finely chopped cooked bacon*
  • 1 large egg beaten with 1 tablespoon water
  • 2 tablespoons sesame seeds
  • *To save time use ready to serve real bacon bits



  • In large mixing bowl, whisk together yeast, sweet potato water, and sugar; let stand 10 minutes.
  • Beat in 1 cup all-purpose flour and 1/2 cup whole wheat flour. Cover; let rise 30 to 40 minutes, or until bubbly.
  • Beat together eggs, sweet potatoes, oil, honey, and salt. Beat into yeast mixture. Add the cranberries and bacon. Gradually, beat in the remaining whole wheat flour. Gradually stir in enough of the remaining 5 to 6 cups all-purpose flour to make slightly sticky dough.
  • Knead dough by hand or with dough hook until smooth and elastic, 8 to 10 minutes.
  • Place in a lightly oiled bowl; cover, let rise until double, 1 - 2 hours.
  • Punch down dough and divide into 32 equal pieces. Roll into 8-inch ropes. Using 2 ropes, pinch ends together and twist. Form a ring and pinch ends together. (The ring will close in the center as the rolls rise.)
  • Place on parchment lined baking sheets sprayed with non-stick spray. Repeat with remaining ropes. Cover; let rolls rise until almost double, about 45 to 55 minutes.
  • During the final 20 minutes of rising, preheat oven to 350 degrees F. Brush rolls with egg wash, sprinkle with sesame seeds. Bake 20 to 22 minutes or until golden brown. Allow rolls to rest 15 minutes before removing from baking sheet as they are fragile.


  • Recipe by Robin Haas 2011 National Festival of Breads Cranberry Award Winner
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