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BREADS:
Sweet Potato Crescents
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Sweet
Potato Crescents |
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Baking these will
put you in the holiday spirit...
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Two
¼- ounce |
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packages active dry yeast |
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1
cup |
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warm
water (110° to 115°) |
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15
ounce |
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can
cut sweet potatoes, drained and mashed |
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½
cup |
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granulated sugar |
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½
cup |
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shortening |
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1
large |
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egg |
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1½
tsp |
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salt |
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5 to
5½ cups |
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all-purpose flour |
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¼
cup |
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butter, melted |
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1 |
In a large
mixing bowl, dissolve yeast in water; let stand
for 5 minutes. Beat in sweet potatoes, sugar,
shortening, egg, salt and 3 cups of flour. Add
enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth
and elastic, about 6 to 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. |
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2 |
Punch dough
down; divide into thirds. Roll each portion into
a 12-inch circle; cut each into 12 wedges. Brush
with butter. Roll up from the wide end and
place, pointed end down, 2-inches apart on
greased baking sheets. Cover and let rise until
doubled, about 40 minutes. |
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3 |
Preheat oven
to 375°F. |
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4 |
Bake for 13
to 15 minutes or until golden brown. Remove from
pans to wire racks. |
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Yield: 3 dozen
Cooking Tips:
*If you're searching for a warm place to let your
dough rise, turn on your oven to 400 degrees for 1
minute and turn the light on. Turn it off after
one minute, keep the light on, and place your bowl of
dough in the slightly warmed oven. The light will
help keep it warm enough to rise. |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "A bit
time-consuming, as are most yeast breads, but well worth it. I
made these the morning of Thanksgiving, then heated them up again right
before dinner. They were still soft and fresh even a couple of
days later so I wouldn't hesitate to make them the day before next time."
-San Diego, CA
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