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Prep Time: 120 Minutes Cook Time: 60 Minutes |
Ready In: 180 Minutes Servings: 6 |
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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. Ingredients:
2 (1/4 ounce) packages active dry yeast |
1 cup warm water (110-115 degrees) |
1 (15 ounce) can sweet potatoes, drained and mashed |
1/2 cup sugar |
1/2 cup shortening |
1 egg |
1 1/2 teaspoons salt |
5 1/2 cups all-purpose flour, divided |
1/4 cup butter, melted |
Directions:
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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