SWEET POTATO CRESCENT ROLLS | ALLRECIPES
These sweet potato crescent rolls are a family favorite, given to me by a very special friend!
Provided by crowfamily8
Categories Bread Yeast Bread Recipes Potato Bread
Total Time 2 hours 35 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 36 rolls
Number Of Ingredients 9
Steps:
- Place water in a large bowl. Add yeast and stir to dissolve. Let stand for 5 minutes.
- Mash sweet potatoes in a small bowl, then add to yeast mixture with sugar, shortening, egg, and salt; beat with an electric mixer until combined. Beat in 3 cups flour, then add remaining flour, 1 cup at a time, until a stiff dough forms.
- Turn dough onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and divide into 3 equal pieces. Roll each piece into a 12-inch circle, then cut each circle into 12 wedges. Brush wedges with melted butter and roll, starting from the wide ends, into crescent shapes. Place crescents, pointed-ends down, on greased baking sheets. Let rise until doubled in size, about 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 125.5 calories, CarbohydrateContent 18.9 g, CholesterolContent 8.6 mg, FatContent 4.5 g, FiberContent 0.8 g, ProteinContent 2.4 g, SaturatedFatContent 1.6 g, SodiumContent 117.5 mg, SugarContent 3.5 g
SWEET POTATO CRESCENTS RECIPE: HOW TO MAKE IT
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. —Rebecca Bailey, Fairbury, Nebraska
Provided by Taste of Home
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 13-15 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 123 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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