Sweet Potato Cranberry and Bacon Rolls
Sweet Potato Cranberry and Bacon Rolls combine cranberries for a festive twist with tender sweet potatoes and smoky bacon. Easy to make, perfect for any special occasion!
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Cooking tools:
- Stand mixer
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
- Plastic wrap
- Kitchen towel
- Wooden spoon
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
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