Believe it or not, these beautiful, tender rolls are easy to make! They are stirred by hand and require no kneading. You don’t have to be a seasoned bread maker to turn out these little treasures.
The golden color of these rolls is due to the addition of sweet potatoes. While not a required ingredient, they are a must for our Thanksgiving table. In fact, it was Alex who saw the McFie Family’s Thanksgiving table on social media last year. When he caught sight of these rolls, we heard about it!
It’s not Thanksgiving yet, so you’ve got plenty of time to try these rolls before the holiday. Besides, they are a perfect accompaniment to the steaming hot bowls of soup being called to mind by the season’s turning temperatures. If you’re feeding a crowd, this recipe is easy to double, triple, etc. Let me know how you like them, and if they will be found on your holiday table!
To enjoy these rolls fresh, hot out of the oven, you’ll want to start them 1 ½ – 2 hours before you are ready to eat them.
Crescent Rolls
Ingredients
- 3/4 cup warm water
- 1 tbsp yeast
- 3 tbsp olive oil
- 1 tbsp sugar
- 1.25 tsp salt
- 1/4 cup mashed sweet potato optional
- 2 cups flour or 1 cup all purpose and 1 cup whole wheat
Instructions
- Mix the water and yeast together; set aside.
- In a medium size mixing bowl, stir together oil, sugar, salt and sweet potatoes (if using). Stir in the yeast and water mixture. Add flour and stir to incorporate, but do not over stir. Cover the dough and let rise for 30 minutes.
- Punch down dough and roll into a circle about 12” in diameter on a floured surface. Cut dough into 10-12 pizza shaped wedges. Roll each triangle from the outer edge to the center. Slightly bend the ends of the roll towards the center to make a crescent shape. Place the roll on a greased baking sheet with the center tips down.
- Cover and let rise for 15 minutes while heating the oven to 375°F. Bake for 10 minutes. Serve hot.
