Monday, November 21, 2011

Sweet Potato Crescent Rolls

How is your Thanksgiving menu planning coming along? Are you one of those people who has it planned out for weeks (or months!) ahead of time? Do you pick at the last minute?

I totally fall into the first category. As in, my husband and I are already calling dibs on hosting a Lenhart Thanksgiving here next year. I also like to experiment when it comes to the big turkey day. I know for many people, this is a holiday you don't mess with. But I like to take the old classics and give them a bit of a twist. Like with my Sausage Cornbread Stuffing or Amaretto Cranberry Sauce.
This year we're celebrating the holiday with my mom's side of the family and having a big old party. With about 24 people...only two of which are kiddos. I'm in charge of making the stuffing and pies. With such a large group I'm thinking I might make three pumpkin pies (because I would feel bad if someone didn't get any), an apple and a cherry pie. I can't wait to spend Wednesday afternoon baking it all up! :)

Anyhow, if you're on the hunt for perfect rolls for your Thanksgiving table, I just happen to have the recipe for you. A friend of mine shared this with me a while ago and I have to say, these are some of the best rolls I've ever had. My friend makes them with regular potatoes but I thought that with it being Thanksgiving and all, sweet potatoes would be a perfect little subtle twist.

Plus, sweet potatoes are loaded with vitamin A so these are practically health food. Right?



First you'll need to peel and chop a medium sweet potato. Place it in a saucepan and cover it with two cups of water. Bring it to a boil, cover and reduce heat. Allow the potato to cook for about 10 minutes or until it is tender.

Drain the liquid but set it aside to save it. Throw a couple ice cubes in there to cool it down to being a bit-warmer-than-body-temperature. Mash the sweet potato.

In a large bowl, combine potato-cooking-water and yeast.


After a minute or two, the yeast will start to bubble. This part is really fun for kiddos to watch so bring those little helpers on into the kitchen. :)

Add in honey, salt, a beaten egg and your mashed sweet potato.


Take a moment to ooh and ahh over the pretty orange color while you add in the flour. You'll need anywhere from 5 1/2 - 6 1/2 cups of flour to make this. You want the dough to form a ball while you knead it but you also want it to retain its stickiness (your hands shouldn't come away clean when you grab it). So stop at 5 cups of flour and slowly add enough to get it to come together.

Here's a little tip: Instead of kneading the bread on a floured surface, just go ahead and knead it in the bowl. It keeps things so much cleaner and I think it's actually easier to knead dough inside a bowl.

 

Cover the bowl with a clean cloth and let it rise in a warm area until doubled in volume - about an hour.


Divide the dough into two-four equal sized mounds. I used three but my friend said she only does two. The more mounds to use, the smaller your crescents will be. I did three this time around and they all came out about twice the size of the crescents you get from the cute little blue tubes.

Roll each ball/mound into a circle, about 1/3" thick. Brush it with melted butter. Cut the circle into 8 triangles, like a pie, and roll each triangle up - starting at the base and rolling to the point.


Allow the rolls to rise for another 20-30 minutes. Brush with more melted butter when they come out of the oven. 


Serve 'em piping hot for maximum enjoyment. However, you can bake these up and freeze them or bake them the morning before you plan to serve them.  

You could also use this incredibly light and fluffy bread to make cinnamon rolls, loaves, dinner rolls, etc.


Sweet Potato Crescent Rolls
Yields 16 large, 24 medium or 40 small rolls

1 medium potato, peeled and diced
2 cups water
1 package (2 1/2 teaspoons) active dry yeast
1/4 cup honey (or organic sugar)
1 tablespoon vegetable oil
1-1/2 teaspoon salt
1 egg, lightly beaten
  5 1/2 to 6-1/2 cups all purpose flour

Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid.

 Set cooking liquid aside to cool to 110-115 degrees (add a ice cube or two if you're impatient). Mash potato; set aside. In a large mixing bowl, dissolve yeast in warm cooking liquid.

 Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough. This part can be tricky, the dough will still be sticky and you want to be careful not to add too much flour or it will be dry and tough. Add the remaining  flour slowly to make sure not to add to much. 

Knead the dough until smooth and elastic, about 7-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour. 



Bake at 375 for 20-25 minutes or until just barely golden brown. Serve warm.
 

1 comment:

  1. Krista told me about this recipe. I'm sold BUT not this year because I fall into the first category :)

    ReplyDelete

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