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ROLLS - Sweet Potato Crescents
Nb persons: 36
Yield:
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| Sweet Potato Crescents 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 to 5-1/2 cups | all-purpose flour |
| 1/4 cup | butter, melted |
Directions
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.
© Taste of Home 2014
Read more: http://www.tasteofhome.com/recipes/sweet-potato-crescents#ixzz3IXGeF8cZ
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