I always look forward to making all our favorite Thanksgiving dishes. Sweet potato casserole is my absolute favorite, but this year I've found a new way to use those sweet potatoes. These soft, delicious rolls will be a welcome addition to our Thanksgiving table.
Sweet Potato Crescent Rolls
Makes: Approx. 48 rolls
2 pkgs. active dry yeast
1 cup warm water (100 - 110 degrees)
1/2 cup + 1 tbs. sugar, divided
1 3/4 cup sweet potato, blended until very smooth in food processor (or 1 can)
1/2 cup butter, softened
2 1/2 to 3 cups of all purpose flour
2 1/2 cups whole wheat flour (or all white flour)
1 1/2 tsp. salt
2 - 3 tbs. butter, melted
2. In a mixing bowl, beat together yeast mixture, sweet potato, butter, egg, salt and whole wheat flour. Add enough white flour to make a stiff dough.
3. Knead on a floured surface, about 6-8 minutes, until smooth and elastic. Put in a greased bowl, turning to grease the top. Cover with plastic wrap sprayed with cooking spray and let rise until doubled, about 1 hour.
4. Punch dough down and divide into four equal portions. Roll each portion into a 12" circle and cut into 12 wedges.
5. Brush with melted butter and roll each section starting with the wide end. Place pointed end down on a greased baking sheet, keeping the rolls about 2" apart. Cover with a towel and let rise until doubled about 40 minutes.
6. Bake at 375 degrees for 13-15 minutes or until golden brown.
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