Sweet Potato Crescent Rolls

Sweet Potato Crescent Rolls submitted be Heather
from Simply in Season

Combine in a large bowl:
1 1/2 cup whole wheat bread flour
1/4 cup sugar
1 tablespoon active dry yeast
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

In a large saucepan combine:
1 cup sweet potatoes (cooked and mashed)
1 cup milk
1/4 cup butter

Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 minutes.

Add 1 large egg, beaten
Mix at medium speed for 3 minutes
Add 2 to 2 1/2 cup bread flour

Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12 inch circle.

Brush each circle with 1 tablespoon melted butter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 minutes.