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sweet potato crescent rolls

Happy New Year! Not only is this the first Sunday Supper post of 2016, but it is the kickoff for National Sunday Supper Month!

Today I’m sharing a recipe from the archives that I hope to make again soon, because it’s perfect for Sunday dinners. It might seem like a lot of work to make crescent rolls from scratch, but I promise it is worth it.

This is something that I thought it would take too long to make. Surprise! It actually went together fairly quickly, for a yeast bread. Definitely worth the effort – another winner from Simply in Season. Would you like even more great recipes? Check out the Sunday Supper submissions at the end of this post.

 

Sweet Potato Crescent Rolls

Created by on December 22, 2015

  • Yield: 24

Ingredients

  • 1 1/2 cups whole wheat bread flour
  • 1/4 cup sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1 cup sweet potatoes (cooked and mashed)
  • 1 cup milk
  • 1/4 cup butter
  • 1 large Egg beaten
  • 2 cups -2 1/2 cup bread flour
  • 2 tablespoons butter melted

Instructions

  1. Preheat oven to 375
  2. Combine flour through allspice in a large bowl.
  3. Combine sweet potatoes, milk, and butter in a large saucepan and cook over medium heat, stirring until butter is melted and mixture is warm. Add to the flour mixture. Beat with mixer set on low speed, scraping bowl, until mixture is all moistened (1-2 minutes).
  4. Add egg and beat for 3 minutes at medium speed.
  5. Stir in enough bread flour until dough is 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 double. Punch down dough and divide in half. Roll each half of dough on lightly floured surface into a 12 inch circle.
  6. Brush each circle with 1 T melted butter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place each roll point side down on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 until golden brown, 10-12 minutes.
Source: Simply in Season

The verdict: I LOVED the sweet potato flavor in these, and I served them to DH’s brew crew. They ate them all up! So soft and delicious, MUCH better than the ol’ pop can.

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Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Reader Interactions

Comments

  2. Angela

    They look delicious! I don’t have any sweet potatoes, but I have some pumpkin that I put up in the freezer and a couple of squash looking for a job. Maybe I’ll have to try this out.

    Reply

  8. Yvonne

    I think this recipe sounds heavenly! I can just imagine how yummy they taste and the probably have such a soft lovely texture. This goes on my “to make” list. Wonderful
    Yvonne

    Reply

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