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“This is from Winning Recipes from Taste of Home. These are really delicious, light, fluffy crescents. They take a while with the double rise time, but it's really worth it. I tried once to make them ahead of time and freeze them (after the crescents were formed but before they had risen again.) They turned out fine, but not as light and fluffy as usual.”
36 rolls

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375 for 13-15 minutes or until golden brown. Remove from pans to wire racks.

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