I make these at every holiday, and they are frequently requested by my friends. These are adapted from a Taste of Home recipe, but I have chosen not to use shortening in favor of good, old fashioned butter! The result is just as nice, if not nicer!
In a large mixing bowl, dissolve yeast in warm water. Let stand for 5 minutes. Beat in the sweet potatoes, sugar, egg and salt. Combine cold butter with 3 cups of flour, using a pastry cutter or two knives, until the butter chunks resemble coarse crumbs. Combine with wet ingredients. Add enough of the remaining flour to form a stiff dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place it in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Rising time may be less if you use instant yeast, which I always do.
Punch dough down; divide into thirds. Roll each portion into a 12 inch circle; cut each into 12 wedges. Brush with the melted butter. Roll up from the wide end of the triangle and place, pointed end down, 2 inches apart on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 36 | ||
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Calories: 232 | ||
Calories from Fat: 52 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 19.4mg | 6 % | |
Sodium 41mg | 1 % | |
Potassium 92mg | 2 % | |
Total Carbohydrate 39.1g | 12 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 37.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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