Sweet Potato Crescents

By Addie

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

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110° to 115°)
• 1 can (15-3/4 ounces) cut sweet potatoes, drained and mashed
• 1/2 cup sugar
• 1/2 cup shortening
• 1 egg
• 1 1/2 teaspoons salt
• 5-5 1/2 cups all-purpose flour
• 1/4 cup butter, melted

Preparation

Step 1

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, 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, 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. Yield: 3 dozen.
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REVIEWS:

This is my second time making them and I can hardly wait to finish making them, they are rising as we speak. So sweet and delicious!

These are fantastic. I actually made the full recipe and wasn't sorry I did - even though there are only the two of us in the household. Took some into work and they were gobbled up. Put the leftovers in the freezer. When I reheated them they were still great!

I made these with 3 cups of white whole wheat flour in place of part of the all-purpose flour and loved how soft and flavorful they turned out!

YUM! I made 1/2 the recipe using 1 cup All Purpose, 1 cup Bread flour and 3/4 C Whole Wheat Flour. They are so soft though from the bread flour that I will use less next time.

The best roll I have ever made. My guests are always looking for them at Thanksgiving. Would not dream of making any other kind. Thanks a million Taste of Home.