Scrumptious Sweet Potato Crescent Rolls

These Scrumptious Sweet Potato Crescent Rolls will be your favorite thing on the Thanksgiving Day table! Make enough for seconds and thirds! 

Scrumptious Sweet Potato Crescent Rolls

How to Make Sweet Potato Rolls

I used an instant yeast for this recipe.  The recipe calls for 2 rises and mine took about an hour each.  The only tricky part about these rolls is making them into crescents.  You cut the dough into two halves and roll reach portion into a circle to cut like a “pizza.” You’ll see below I cut mine into 8 slices… but I would recommend cutting 10 slices and rolling the dough even thinner.  Some of my rolls ended up a little large, so remember that they’re going to rise again after you shape them!

Then take each pizza slice and start rolling them by the larger end and rolling toward the point!

How to make Scrumptious Sweet Potato Crescent Rolls

Tuck the point under the roll and place on your baking sheet for the second rise!

The recipe calls for whole wheat flour but you can use any flour that works for your family! I used a combination of whole wheat and all purpose flour for my rolls and they turned out great!

Healthy Scrumptious Sweet Potato Crescent Rolls

These rolls taste great with a little bit of butter (or herb butter), honey or alone! I love them best when they’re warm, so zap them in the microwave before serving for dinner!

Healthy Scrumptious Sweet Potato Crescent Rolls
Scrumptious Sweet Potato Crescent Rolls

Love rolls as much as we do?  You need to try our Mini Cinnamon Roll recipe!

 

basket full of sweet potato crescent rolls
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4.1 from 18 votes

Sweet Potato Rolls

These Scrumptious Sweet Potato Crescent Rolls will be your favorite thing on the Thanksgiving Day table! Make enough for seconds and thirds! 

Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Course: Side Dish
Cuisine: American
Servings: 20 1 roll
Calories: 134kcal

Ingredients

Instructions

  • In a KitchenAid stand mixer with the bread hook or in a large bowl, combine 1 1/2 cups whole wheat flour, sugar, yeast, salt, cinnamon, nutmeg, ginger and allspice.
  • In a large saucepan combine sweet potatoes (cooked and well mashed), milk and butter until smooth.  You want this mixture to only be WARM, not hot. Too hot and it will kill the yeast.
  • Add sweet potato mixture to flour mixture and beat with bread cook for 2 minutes, scraping down the sides of the bowl as needed.
  • Beat egg in a small bowl and add to dough.
  • Mix for 3 minutes.
  • Slowly add remaining flour (this can be a combo of whole wheat and AP flour) until the dough is easy to handle (not too sticky).  I added about 2 1/2 cups at this stage but it can vary based on the brand of flour you use.
  • Knead dough by hand or using your bread hook for 7 minutes.  Place in a greased bowl, cover with a cloth and let rise until doubled in size.
  • Punch down dough, separate into two large dough balls and roll one into a thin (about 1/4 inch in thickness) circle.  Brush with 1 tablespoon of soft or melted butter and use a pizza cutter to cut pizza slices of dough. I cut mine into 8 slices but my rolls ended up being quite large, I recommend cutting 10 slices.
  • Roll each slice starting at the largest end and rolling toward the point to make your crescent rolls.  Place on a greased cookie sheet or casserole dish.
  • Let rise again until doubled in size.
  • Preheat oven to 350 degrees.
  • Bake for 12-15 minutes or until golden brown.

Nutrition

Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 141mg | Fiber: 3g | Sugar: 4g
Keyword : Sweet Potato Rolls

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