Sweet Potato Crescent Rolls
Makes 2 dozen or 24 rolls

Prep Time: 45 min.
Baking Time: 10 min.

Ingredients

• Dough Ingredients
  • 4 to 4 1/2 - cups all-purpose flour
  • 1/4 - cup sugar
  • 1 - package (1/4-ounce) quick rise active dry yeast
  • 1 - teaspoon salt
  • 1 - teaspoon ground cinnamon
  • 1/2 - teaspoon ground nutmeg
  • 1/4 - teaspoon ground ginger
  • 1/8 - teaspoon ground cloves
  • 1 - cup mashed cooked sweet potatoes
  • 1/4 - cup butter
  • 1 - cup milk
  • 1 - egg, slightly beaten
• Filling Ingredients
  • 2 - Tablespoons butter, melted
• Topping Ingredients
  • butter, melted, if desired

Directions

1. In a large bowl, you want to combine 1-1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves.
2. In a 2-quart saucepan, you want to combine sweet potatoes, 1/4 cup butter and milk.
3. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F).
4. Add to flour mixture. Beat at low speed, scraping bowl often, until moistened.
5. Add egg; beat at medium speed, scraping bowl often, 3 minutes.
6. Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead for 6 to 9 minutes or until smooth and elastic.
7. Place dough in greased bowl and turn greased-side up.
8. Cover; let rise in warm place for about 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
9. Punch down dough and divide dough in half.
10. Roll half of dough on lightly floured surface into 12-inch circle.
11. Brush with 1 tablespoon melted butter.
12. Cut into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent.
13. Place crescents, point-side down, onto greased baking sheet; curve slightly. Repeat with remaining dough.
14. Cover; let rise for about 20 minutes or until double in size.

1. Bake for 10 to 12 minutes or until golden brown.
2. Brush warm rolls with melted butter, if desired.