Soft and fluffy crescent rolls brimming with the cozy flavor combination of sweet potato and nutmeg, and smothered with honey butter — in partnership with Red Star Yeast and Stop Hunger Now as part of World Hunger Action Month.

Sweet Potato Crescent Rolls with Whipped Honey Butter from

I was very fortunate to grow up in a home where I never had to go to bed hungry. We always had food on our table, almost all of which was healthy and homemade by my mother. Casseroles, roasted chicken, vegetables straight from our garden, baked bread and sweet treats are just a few examples of the wonderful food that filled our bellies every day.

I don’t often think about my good fortune, or about how many children and adults in the world don’t have it near as good. But it’s a sad fact that hunger is all around us.

Poor nutrition is responsible for the deaths of over three million children each year.

One in eight people will go to bed hungry tonight.

Nearly one billion people suffer from chronic hunger worldwide.

These are sobering statistics that make me grateful for every meal.

Sweet Potato Crescent Rolls with Whipped Honey Butter from

Sweet Potato Crescent Rolls with Whipped Honey Butter from

Stop Hunger Now is an international hunger relief organization which focuses on bringing about long-term, sustainable change to areas of the world most impacted by hunger and malnutrition. Since 2005 volunteers working with Stop Hunger Now have provided millions of families, schools, orphanages and clinics with nutritious meals. Each six-serving meal contains rice, soy, dehydrated vegetables, flavorings and 21 essential vitamins and nutrients.

These meals are saving lives and changing communities.

Sweet Potato Crescent Rolls with Whipped Honey Butter from

What can we do?

The amount of need in the world can seem daunting, but there are lots of ways— big and small— that we can help. A portion of proceeds from Red Star Yeast purchases will be donated to Stop Hunger Now, so use this BOGO coupon and feel good about it!

You can also donate directly to Stop Hunger Now, volunteer, or host a meal packaging event. More information can be found on the Stop Hunger Now website.

Also, consider getting involved in your local community to work to end hunger in your area. This could mean contacting your local food bank, or be as simple as sharing some baked rolls with a neighbor in need.

Sweet Potato Crescent Rolls with Whipped Honey Butter from


These sweet potato crescent rolls with whipped honey butter is just one recipe of Red Star Yeast’s Baking the World a Better Place campaign to raise awareness for Stop Hunger Now and World Hunger Action Month. Be sure to check out these recipes from other bloggers who are helping spread the word one baked good at a time:

Pumpkin Spice Cinnamon Knots from A Kitchen Addition
Apple Crisp Sweet Roll Coffee Cake from Barbara Bakes
Chocolate Glazed Pumpkin Doughnuts from Foodness Gracious
Apple Cinnamon Streusel Pull Apart Bread from Girl Versus Dough
Cream Cheese Filled Brioche Sweet Rolls from Miss in the Kitchen
Sourdough Sandwich Bread from My Kitchen Addiction
Pumpkin Cinnamon Rolls with Caramel Icing from Roxana’s Home Baking
Fluffy No Knead Refrigerator Rolls from Stephie Cooks
Snickerdoodle Bagels with Cinnamon Crunch from The Law Student’s Wife
Pumpkin Challah from Bakeaholic Mama
Apple Honey Pecan Sticky Buns from Tutti Dolci

Sweet Potato Crescent Rolls with Whipped Honey Butter from

Sweet Potato Crescent Rolls with Whipped Honey Butter from

Sweet Potato Crescent Rolls with Whipped Honey Butter

Servings: 12 rolls
Prep Time: 30 minutes
Cook Time: 20 minutes
1 hour 30 minutes
Total Time: 2 hours 20 minutes
Soft crescent dinner rolls filled with sweet potatoes and scented with nutmeg, served with homemade honey butter.


For the rolls:

  • ¼ cup honey (85 grams)
  • 3 tablespoons unsalted butter (42 grams)
  • ½ cup milk (118 ml)
  • 3-4 cups all-purpose flour (360-480 grams)
  • 1 packet Red Star Active Dry Yeast (2 ½ teaspoons, 7 grams)
  • 1 teaspoon salt
  • ½ teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 cup sweet potato puree (330 grams, about 1 medium)

For the honey butter:

  • ½ cup unsalted butter , at room temperature (113 grams)
  • 1 tablespoon honey (21 grams)
  • ¼ teaspoon coarse salt


  • In a small saucepan set over medium low heat, warm the butter, honey and milk until butter is melted and mixture begins to steam. Do not boil. Remove from heat and let sit 5 minutes, or until the temperature is between 120-130° F.
  • In the bowl of a stand mixer fitted with a dough hook, combine 1 ½ cups of the flour with the yeast, salt and nutmeg. Add the milk mixture and mix until combined. Add the eggs one at a time, mixing after each, followed by the sweet potato puree. With the mixer on low, add the remaining flour 1/4 cup at a time until dough clears the side of the bowl but is still slightly sticky to the touch. You may not need all 4 cups of flour.
  • Continue to knead the dough in the mixer until it is smooth and elastic, about 5-8 minutes. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
  • Gently punch down dough and knead a few times. Cover it with the plastic wrap and let it rest for 15 minutes.
  • On a clean surface roll the dough out into a 16-inch circle. Using a pizza slicer, cut the dough into 12 equal pieces. Working with each piece individually, roll the dough up starting with the fat end. Place the roll on a sheet pan lined with parchment paper so the skinny point is on the bottom. Cover with plastic wrap and rise again for 30 minutes.
  • While the rolls are rising, preheat the oven to 375° F. Bake rolls until they are golden brown, about 20 minutes.
  • While rolls are baking, prepare the honey butter. In a stand mixer fitted with a paddle attachment or in a bowl with a hand-held mixer, beat the butter, honey and salt until smooth.
  • Brush hot rolls with some of the honey butter, then serve with additional honey butter. The rolls are best the day they are made but will keep in an airtight container at room temperature for up to 3 days.



  • If desired, you may also use Red Star Quick Rise Yeast. Cut both rising times in half.
  • To make sweet potato puree: prick sweet potato(es) with fork and place on a sheet pan. Bake at 350° F until soft, about 1 hour. Let cool to room temperature, then peel and mash with a fork.
Calories: 273kcal, Carbohydrates: 37g, Protein: 5g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 56mg, Sodium: 268mg, Potassium: 177mg, Fiber: 2g, Sugar: 9g, Vitamin A: 4864IU, Vitamin C: 5mg, Calcium: 32mg, Iron: 2mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.


Sweet Potato Crescent Rolls with Whipped Honey Butter from