at long last, here is the amazing sweet potato crescent roll recipe from Simply in Season.
3 1/2 to 4 cups of whole wheat flour, divided
1/4 cup of sugar
1 TBS active dry yeast
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp allspice
1 cup of sweet potatoes, cooked and mashed
1 cup of milk
1/4 cup of butter, additional 2 TBS butter – melted
1 large egg, beaten
In a saucepan over medium-high heat melt butter, milk and sweet potatoes together until warm, but not boiling.
Meanwhile, mix together in a large bowl 1 1/2 cups of flour, sugar, yeast, salt and spices. Add the warm sweet potato mixture to the dry ingredients and beat at a low speed for 1-2 minutes. Add egg and beat at medium speed for 3 minutes.
Stir in 2-2 1/2 cups of the remaining flour until the dough is easy to handle. Turn dough onto a floured surface and knead until smooth and elastic – about 7-9 minutes. Place in a greased bowl and turn the dough so both sides are greased. Cover with a damp cloth and let rise till doubled in size. Punch dough down and divide in half.
Roll out one half of the dough into a 12 inch circle. Brush half of the melted butter over the circle. Cut wedges out of the dough and roll each wedge from wide to narrow end to make crescents. Repeat with other half of the dough. Place on a baking sheet, cover and let rise till doubled in size.
Bake at 375 for 10-12 minutes.
I made a few of my own modifications to this recipe. First, i omitted the ginger and allspice because we didn’t have any, i just added extra cinnamon and nutmeg. Second, I kind of rushed the rising time so our rolls were a little dense, but still good…i need to work on my patience i suppose. I also added cinnamon to the melted butter to brush along the insides of the crescents, i thought it added a little something. : ) Ben thought that the crescents “tasted healthy” though, so we made a really simple glaze to take the “healthy” edge off. The glaze was simply Powdered Sugar and Milk. I couldn’t tell you measurements, i just eyeballed it. Maybe 3 parts sugar to one part milk? Use your judgement. Just whisk milk into sugar until smooth and liquid in consistency – ta-da!
I’m not sure if using all whole wheat flour affects the rising of the dough or not…now that i’m referencing the recipe to type this i’m noticing it calls for roughly 1/3 of the flour to be whole wheat and the rest regular bakers flour. Hmm…
These savory little comfort breads are awesome served piping hot with a big cup of coffee…just sayin ; )