Sweet Potato Crescent Rolls


If you want some tasty, healthy, semi-sweet rolls for a snack then you’ve found a great recipe! It comes from the book, Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. I would recommend this recipe to anyone who is interested in getting into bread baking. These crescent rolls are easy to make and fun to adapt. Try casting raisins over the dough before you roll it up and sprinkle extra cinnamon on it.


Ingredients and Preparation:


1 ½ cups / 375 mil whole wheat bread flour

¼ cup / 60 mil sugar

1 tablespoon active dry yeast

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground allspice or ground cloves

Combine in a large bowl


1 cup / 250 ml sweet potatoes (cooked and mashed)

1 cup / 250 ml milk

¼ cup / 60 ml butter

Combine in large saucepan and cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with a mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 minutes.


1 large egg (beaten)

Add and beat at medium speed for 3 minutes


2-2 ½ cups / 500-625 ml bread flour

Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch / 30-cm circle.


2 tablespoons butter (melted)

Brush each circle with 1 tablespoon butter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375F until golden brown, 10-12 minutes.

-Sheryl Shenk, Harrisonburg, Virginia

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