Source: Simply in Season
Date tried: June 24, 2017
Yield: 2 dozen rolls
Time needed: 2 hours including rising time
Mmmm-mmmm! Flavored with sweet potato and seasoned with cinnamon, nutmeg, ginger and allspice, these rolls are a real treat.
Sweet Potato Crescent Rolls
1 1/2 cups/375 ml whole wheat flour
1/4 cup/60 ml sugar
1 Tbsp. active dry yeast
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1 cup/250 ml sweet potato, cooked and mashed
1 cup/250 ml milk
1/4 cup/60 ml butter
1 large egg, beaten
2-2 1/2 cups/500-625 ml bread flour
2Tbsp. butter, melted
Combine flour, sugar, yeast, salt and spices in a large bowl. Set aside.
Combine cooked sweet potato, milk and butter in a large saucepan.
Cook over medium heat until butter is melted and mixture is warm.
(Do not overheat. The mixture should be warm enough to activate the yeast but not so hot as to kill it.)
Add to the flour mixture.
Beat until mixture is all moistened. (1-2 minutes with an electric mixer.)
Add the egg and beat in. (about 3 minutes with electric miser.)
Stir additional flour in by hand, a little at a time, until the dough is easy to handle.
Turn it out onto a floured surface and knead until smooth and elastic (7-9 minutes)
Place in a greased bowl, turning to grease both sides.
Cover with a damp cloth and let rise until doubled in bulk.
Punch down dough and divide in half.
Rollout each half of the dough into a 12”/30 cm. circle.
Brush each circle with the melted butter.
Cut each circle into 12 wedges. Roll up each wedge tightly beginning at wide end.
Place rolls, point side down on a greased baking sheet.
Cover and let rise until doubled.
Preheat oven to 375oF/109oC.
Bake rolls until golden brown. (10-12 minutes).