Sweet Potato Crescent Rolls |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 36 |
|
Great any time of year, but particularly around the holidays. These can even be made up in advance, frozen, then just thawed and reheated. The sweet potato flavor is not really overwhelming so don't be afraid to try them, even if you don't care for sweet potatoes. Ingredients:
2 pkgs. (4-1/2 tsp.) active dry yeast |
1 cup warm water (110º - 115º) |
14-1/2 oz. can mashed sweet potatoes (i can't find them already mashed often, just use a regular size, about 15 oz., drain and mash them yourself) |
1/2 cup sugar |
1/2 cup shortening |
1-1/2 tsp. salt (use entire amt.) |
5-1/2 cups flour |
1/4 cup melted butter. |
Directions:
1. In a large bowl, dissolve yeast in water and let stand for 5 mins.
2. Add remaining ingredients, except melted butter, to the above. Beat to form a dough. Knead on a well-floured surface for 6 - 8 mins. Put in a greased bowl and turn.* Cover and let rise until doubled in size for 1 hr. Punch down and allow to rest for 2 mins.
3. Separate into thirds. Roll out each 3rd into a fairly thin circle and brush on melted butter. Using a pizza cutter, cut into twelve pieces (should be like a pie with twelve wedges). Roll into crescents, starting at wide end, rolling up to the point. Put onto GREASED baking sheets. Repeat with two other sections of dough.
4. Cover and let rise until doubled, about 40 mins. Bake in a 375º oven for 13 - 15 mins., for 2 baking sheets, or until golden brown on top as well as the bottom.
5. These can be made ahead, baked, and then frozen. Defrost for about an hour, then bake in a 350º oven for 10 mins. on a greased cookie sheet. Place sheet as high up in oven as possible.
6. *A rising method I learned from Alton Brown that works great - get a tall plastic container (so you can see the dough). Grease well, place dough in and turn to grease the dough well. Cover the top of the plastic container with a clean kitchen towel. Place in oven (with oven off!). Boil some water and put in a second bowl and place that in oven. Close the door. The steam creates the right amount of heat to make the dough rise as needed. Works great every time! Do not use this method for the second rise, however.
|
|