I make these into crescents and serve them with unsalted butter I whip and flavor with cinnamon and nutmeg!
- 1/4 cup warm water (110 – 115 degrees)
- 1 package of dry yeast
- 1 tablespoon honey
- 1 cup milk
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/3 cup unsalted butter
- 1 egg
- 2 cups cooked and mashed sweet potatoes
- 1 teaspoon lemon juice
- 5 to 6 cups of all-purpose flour
- 2 to 3 tablespoons of melted butter for brushing the baked rolls
Place scrubbed sweet potatoes in a 350 degree oven and roast for approximately one hour or until a knife easily pierces the skin. Remove and let cool for about 30 minutes. Slice in half and scoop out the flesh.
Place in a bowl and mash with the back of a fork (or use a food processor fitted with a steel blade). Measure out about 2 cups of cooked potatoes. Depending on the size of the potato, you should get 2 cups of potato from 3 good sized sweet potatoes. If you have left over, you can freeze it in zip lock bags to use at another time.
Place the yeast and warm water in a bowl or measuring cup. Place honey in the mixture and stir to combine. Let mixture set until it becomes foamy – about 10 to 15 minutes.
Place the milk and the butter in a saucepot. Melt the butter. Add the sugar, salt, cinnamon and nutmeg. Remove from heat.
Place the sweet potato in the bowl of a mixer fitted with a dough hook. Add the yeast mixture, lemon juice and the milk mixture. Beat on low speed to combine and smooth out the sweet potato mixture. (I have also done this in a food processor if your processor is large enough and strong enough to handle preparing bread dough).
Add the egg and mix on low until combined. Add the flour, staring with two cups. Add a cup at a time until you reach 5 cups. It is difficult to say how much flour you will need since the sweet potatoes do have a high water content and makes the flour amount vary.
Continue to add flour until the dough comes together on the dough hook. If will be a softer dough – slightly tacky but not sticky. Remember, you can always knead in additional flour by hand, but you cannot add more liquid by hand!
Turn the dough out onto a lightly floured surface. Knead in additional flour until you have a nice, soft dough that does not stick to the bottom of the work surface or to your hands.
Place the dough in a bowl sprayed with nonstick food spray (such as PAM). Place saran wrap on top of the bowl. Let rise in a warm place until doubled in size – about 1 to 1 ½ hours.
Punch dough down and knead for a few turns. Divide dough into 2 to 3 portions. Roll each portion out, one at a time, into a circle on a lightly floured surface. Cut dough into triangles and, starting with the fatter side, roll into crescents. Make sure the small end is on the under side of the roll so that the tips don’t “pop up” when baking. Repeat with remaining dough.
Place on a parchment lined baking pan. Let rolls rise for about 30 minutes. While this final rising is taking place, preheat the oven to 350 degrees.
Bake in the preheated oven for about 15 to 18 minutes or until lightly browned. Brush the rolls immediately with melted butter. Serve immediately or let cool and place in a zip lock bag. Reheat in a 250 degree oven for 3 to 4 minutes when ready to serve.