Sweet Potato Crescent Rolls recipe
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Ingredients
- 1 cup warm water 2 (.25 ounce) packages active dry yeast 1 (15 ounce) can sweet potatoes, drained ½ cup white sugar ½ cup shortening 1 large egg 1 ½ teaspoons salt 5 cups all-purpose flour, or more as needed ¼ cup salted butter, melted
Nutrition Info
- 125.5 caloriescarbohydrate: 18.9 gcholesterol: 8.6 mgfat: 4.5 gfiber: 0.8 gprotein: 2.4 gsaturatedFat: 1.6 gservingSize: -sodium: 117.5 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato Crescent Rolls
Directions
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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.