Sweet Potato Crescent Rolls with Whipped Honey Butter

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Soft crescent dinner rolls filled with sweet potatoes and scented with nutmeg, served with homemade honey butter.

Course Snack

Cuisine American

Prep Time 30

Cook Time 20

1 30

Total Time 2 20

Servings rolls

Calories 273

Author Annalise Sandberg

Ingredients

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

Instructions

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.

Notes

NOTES

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.

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