Tuesday, February 14, 2012

Sweet Potato Crescent Rolls

I used to make this recipe at Thanksgiving.  I worked hours on various types of rolls and yes they were delicious!  But we have so much food at our Thanksgiving feast!  Everyone brings lots of dishes and its just really good.  But in having that much variety (tables covered with desserts, sides, casseroles and salads), the rolls don't really get the focus that they deserve.  So I have since decided to make these very special rolls for small family dinners.  They really are a stunning star at any meal.  They are lightly sweetened (kind of like those Hawaiian rolls you get at the store).  They are so light and pillowy.  Not just fluffy but like little pillows.  They are the kind of rolls that when you try to pick one up they give in your hand.  Definitely perfection on a plate!

I make these rolls exactly like the recipe says.  I don't usually buy shortening (Crisco) but for this recipe I haven't experimented with substituting butter although I'm sure that would work fine.  These are just so perfect that I don't want to change a single thing.  But I'm sure one of these days I'll try butter to see if that works since I don't usually have shortening on hand.  I also use canned sweet potatoes in this recipe.  I know you could cook your own and I'm guessing there's approximately one cup of sweet potatoes in a drained can of sweet potatoes.

I originally found this recipe in a Taste of Home magazine.  

Here's how I make Sweet Potato Crescent Rolls AT HOME MY WAY: 

Sweet Potato Crescent Rolls

  • 2 packets of yeast (I used 4 teaspoons because I buy in bulk)
  • 1 cup warm water (hot but no hurt)  (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 flour
  • 1/4 cup butter, melted

In a large bowl, dissolve the yeast in very warm water (hot but no hurt).  Let stand for 5 minutes.  Beat in the mashed sweet potatoes with a mixer.  Add the sugar, shortening, egg, salt and 2 cups flour.  Beat smooth.  Switch to a spoon.  Add remaining flour (I leave the last 1/2 cup for kneading).

Using floured hands in the large bowl or on a floured surface, knead until smooth. (I just knead in my bowl.)  (Set a timer for 6 minutes and knead/squish/ and fold the entire six minutes).  Place the kneaded dough in a greased bowl (I just spray the bowl I'm kneading in with flour and put the dough back in there... I'm not much on using lots of dishes that I have to wash), turning once to grease the top of the dough.  Cover and let rise in a warm place until doubled (app. 1 hour).

After the dough has risen, gently press dough down.  Divide into thirds.  Form each portion into a disc for rolling.  On a floured surface, roll each portion into a 12-inch circle.  Spread the circle with melted butter/margarine.  Cut (using a pizza cutter if you have one) into 12 wedges (like spokes on a wheel).  Roll up each wedge starting with the wide side of the triangle, ending with the pointed tip.  Place the rolls pointed tip underneath 2 inches apart on a greased/sprayed baking sheet.  Proceed with the remaining two discs of dough as before.  Cover the pan of unbaked rolls and let rise until doubled (app. 40 minutes).

Bake at 375 degrees for 13-15 minutes or until golden.  Gently remove from pan.

(NOTE:  Since this recipe makes a lot, I usually make one pan for dinner, and I place the other pan of rolls (before the second rise) into my freezer.  I bag the frozen unbaked rolls for baking another day.  To bake, remove from the freezer, place on a greased/sprayed cookie sheet, let thaw, and rise, and bake accordingly.)

I didn't melt my butter, just spread some on.  Worked fine and dandy!

I know my lighting is bad.  But can you SEE the little pillows of perfection here?  YUM!


  1. Your description of these is just perfect-they sound heavenly! I'll pin these to try next Thanksgiving.

  2. Kati roll looks so delicious with that tasty potato filling.
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