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Sweet Potato Crescent Rolls Recipe

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This recipe for Sweet Potato Crescent Rolls, by , is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Arlene Duensing


2 pkg. (1/4 oz. each) active dry yeast
1 c. warm water (110-115)
1 can (15 3/4 oz.) cut sweet potatoes (drained and mashed)
1/2 c. sugar
1/2 c. shortening
1 egg
1 1/2 tsp. salt
5-5 1/2 c. all purpose flour
1/4 c. butter, melted

In a large bowl dissolve yeast in water; let stand for 5 minutes. Beat in the sweet potatoes, sugar, shortening, egg, salt, and 3 c. flour. Add enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about 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" circle; cut each into 12 wedges. Brush with butter. Roll up from wide end and place pointed end down, 2 inches apart on greased baking sheet. Cover and let rise until doubled, about 40 minutes.
Bake at 375 for 13-15 minutes or until golden brown. Remove from pans and brush lightly with melted butter Yield- 3 dozen




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