Sweet Potato Crescent Rolls
Monday, November 21, 2011
For a split second I was a little unsure about the sweet potatoes in these, but then I remembered that I've made cinnamon rolls with potato flakes in them and loved the uber soft texture that they have. So then I figured if potatoes are good, then sweet potatoes would be even better since they have...more flavor...more sweetness...more vitamins. I made these using about 2/3 white whole wheat flour and oh-la-la, these were some of the best rolls I've had in a long time! Their soft texture and hint of sweetness made them rolls we won't soon forget!
Recipe Source: Taste of Home
Tis the season for soft, homemade dinner rolls! These will be the perfect addition to your Thanksgiving menu!
The ingredients:
2 Tbs. active dry yeast
1 cup warm water (110-115 F)
1 can (15-ounces) cut sweet potatoes / yams, drained and mashed (about 1-1/4 cups mashed)
1/2 cup sugar
1/2 cup shortening (I used butter flavored Crisco)
1 egg
1-1/2 tsp. salt
5 – 5-1/2 cups flour (I used about 3 cups of white whole wheat flour in place of part of the all purpose flour)
1/4 cup butter, melted
Directions: In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the mashed sweet potatoes/yams, sugar, shortening, egg, salt and 3 cups flour.
Add enough remaining flour to form a stiff dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. (If using mixer with dough hook, let knead for 4-5 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 fourths. Roll each portion into a 10 inch circle;
cut each into 8 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets.
Cover and let rise until doubled, about 40 minutes.
Bake at 375 degrees F for 11-13 minutes or until golden brown. Remove from the pans to wire racks. Makes 32 rolls.
Enjoy!
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Recipe Source: Taste of Home
Tis the season for soft, homemade dinner rolls! These will be the perfect addition to your Thanksgiving menu!
Click here for printable recipe.
The ingredients:
2 Tbs. active dry yeast
1 cup warm water (110-115 F)
1 can (15-ounces) cut sweet potatoes / yams, drained and mashed (about 1-1/4 cups mashed)
1/2 cup sugar
1/2 cup shortening (I used butter flavored Crisco)
1 egg
1-1/2 tsp. salt
5 – 5-1/2 cups flour (I used about 3 cups of white whole wheat flour in place of part of the all purpose flour)
1/4 cup butter, melted
Directions: In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the mashed sweet potatoes/yams, sugar, shortening, egg, salt and 3 cups flour.
Add enough remaining flour to form a stiff dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. (If using mixer with dough hook, let knead for 4-5 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 fourths. Roll each portion into a 10 inch circle;
cut each into 8 wedges. Brush with butter. Roll up from the wide end and place pointed end down, 2 inches apart on greased baking sheets.
Bake at 375 degrees F for 11-13 minutes or until golden brown. Remove from the pans to wire racks. Makes 32 rolls.
Enjoy!
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2 comments:
oh my! With my love of sweet potatoes -- these look awesome.
These rolls sound fantastic! Like you, I've made potato rolls, but not tried sweet potatoes. I'm bookmarking this recipe. Thanks!
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