Sweet Potato Crescents
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
36 rolls
- Serves:
- 36
ingredients
- 2 (1/4 ounce) packages active dry yeast
- 1 cup warm water (110-115 degrees)
- 1 (15 ounce) can sweet potatoes, drained and mashed
- 1⁄2 cup sugar
- 1⁄2 cup shortening
- 1 egg
- 1 1⁄2 teaspoons salt
- 5 1⁄2 cups all-purpose flour, divided
- 1⁄4 cup butter, melted
directions
- In a large mixing bowl, dissolve yeast in warm water. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups of flour. Stir in enough of the remaining flour to form a stiff dough.
- Turn onto a floured surface; knead until smooth and elastic, about 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 point side down 2 inches 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.
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