SWEET POTATO CRESCENTS
My family agrees that our Thanksgiving feast would not be complete without these light-as-air crescent rolls. They're a nice accompaniment to any menu. Baking them always puts me in the holiday spirit. -Rebecca Bailey, Fairbury, Nebraska
Provided by Taste of Home
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- 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, 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.
Nutrition Facts : Calories 123 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 119mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
SWEET POTATO CRESCENT ROLLS
These sweet potato crescent rolls are a family favorite, given to me by a very special friend!
Provided by crowfamily8
Categories Bread Yeast Bread Recipes Potato Bread
Time 2h35m
Yield 36
Number Of Ingredients 9
Steps:
- Place water in a large bowl. Add yeast and stir to dissolve. Let stand for 5 minutes.
- Mash sweet potatoes in a small bowl, then add to yeast mixture with sugar, shortening, egg, and salt; beat with an electric mixer until combined. Beat in 3 cups flour, then add remaining flour, 1 cup at a time, until a stiff dough forms.
- Turn dough onto a floured surface and knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and divide into 3 equal pieces. Roll each piece into a 12-inch circle, then cut each circle into 12 wedges. Brush wedges with melted butter and roll, starting from the wide ends, into crescent shapes. Place crescents, pointed-ends down, on greased baking sheets. Let rise until doubled in size, about 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 125.5 calories, Carbohydrate 18.9 g, Cholesterol 8.6 mg, Fat 4.5 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 117.5 mg, Sugar 3.5 g
COLLEEN'S POTATO CRESCENT ROLLS
Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.
Provided by Colleen Wollenberg
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 9h40m
Yield 32
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 15 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g
SWEET POTATO DUMPLINGS
If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet...
Provided by Callie Hill
Categories Other Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350° F.
- 2. Cut each patty in half.
- 3. Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
- 4. As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
- 5. After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
- 6. In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
- 7. Remove from heat and stir in the vanilla extract.
- 8. Pour the sugar mixture over the dumplings.
- 9. Sprinkle with cinnamon.
- 10. Bake in the preheated 350° F oven for 35 to 40 minutes.
- 11. Let sit 15-20 minutes before serving.
SWEET CRESCENT ROLLS
From Everyday Food, I've made the glaze better tasting and added food processor directions, which makes these really quick to make. Cooking time includes 2 hours chilling time. The dough can also be chilled overnight. Tender crescent rolls for breakfast or a sweet treat anytime.
Provided by DJM70
Categories Breads
Time 3h5m
Yield 8 rolls
Number Of Ingredients 8
Steps:
- In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough. Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
- Food processor directions: Buzz the flour and salt in the food processor. Cut cold butter into little bits. Add to the food processor along with the cottage cheese. Process until it forms a ball and goes round 3 times-no more. Chill dough as above.
- Preheat oven to 375 degrees. On a well floured surface, roll the dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
- Place croissants 3 inches apart on a rimmed baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to a cooling rack. Cool 10 minutes.
- Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice. It should be thin enough to pour while still coating the croissants.
- Drizzle the sugar glaze over the croissants. Serve warm, or let cool to room temperature. Store at room temperature in an air tight container, up to two days.
Nutrition Facts : Calories 222.4, Fat 14.1, SaturatedFat 8.6, Cholesterol 38.1, Sodium 164.8, Carbohydrate 20.2, Fiber 0.4, Sugar 8, Protein 4.1
SWEET POTATO ROLLS
Delicious fluffy yet heavy sweet potato rolls. The whole wheat flour and oat bran add extra fibre without being obvious because of the peach/orangey color of these buns. Perfect for breakfast, brunch, or snack. In North America, sweet potatoes are often called yams. Yams -a tuberous starchy vegetable that is a staple in Africa. Recipe from Peak of the Market.
Provided by LUv 2 BaKE
Categories Breads
Time 3h45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl mix together 2 cups of whole wheat flour, all-purpose flour, oat bran, skim milk powder, orange zest, salt, raisins, and yeast.
- In a small saucepan, over low heat, heat sweet potatoes, margarine, honey, and potato cooking liquid until hot to the touch.
- Stir mixture and eggs into dry ingredients.
- Stir in enough remaining whole wheat flour to make a soft dough.
- Turn out onto lightly floured surface and knead until smooth and elastic; cover and let rest for 10 minutes.
- With a sharp knife, cut dough into 16 equal pieces; shape each into a smooth ball.
- Place seam side down on lightly sprayed baking sheet, about 2 inches apart; cover and let rise until doubled in size, about 1 hour.
- Bake in preheated 375°F oven for 15 minutes or until golden brown.
- Makes 16 rolls.
Nutrition Facts : Calories 208.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 26.6, Sodium 72.1, Carbohydrate 39.2, Fiber 4.2, Sugar 9.4, Protein 6.5
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- Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves in bowl.
- Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened. Add egg; beat 3 minutes at medium speed, scraping bowl often.
- Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead 6-9 minutes or until smooth and elastic.
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- Combine the sweet potatoes, buttermilk, egg, butter, sugar, yeast and salt in the bowl of a stand mixer. Mix on low until combined. Let the mixture sit for a few minutes.
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