Sweet Potato Crescent Rolls
Serve traditional sweet potatoes in a new way with this tender, delicious crescent roll.
45 min.prep time
4 to 4 1/2 cups all-purpose flour
1/4 cup sugar
1 (1/4-ounce) package quick rise active dry yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup mashed cooked sweet potatoes
1 cup milk
Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves in large bowl.
Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened. Add egg; beat at medium speed, scraping bowl often, 3 minutes.
Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (6 to 9 minutes).
Place dough in greased bowl; turn greased-side up. Cover; let rise in warm place until double in size (about 30 minutes). (Dough is ready if indentation remains when touched.)
Punch down dough; divide dough in half. Roll half of dough on lightly floured surface into 12-inch circle. Brush with 1 tablespoon melted butter. Cut into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent.
Place crescents, point-side down, onto greased baking sheet; curve slightly. Repeat with remaining dough. Cover; let rise until double in size (about 20 minutes).
Heat oven to 375°F. Bake for 10 to 12 minutes or until golden brown. Brush warm rolls with melted butter, if desired.
Nutrition Facts (1 roll)
Dietary Fiber: <1g
Recipe #7832B©1995Land O'Lakes, Inc.