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Sweet Potato Crescent Rolls

Sweet Potato Crescent Rolls
Soft and fluffy crescent rolls brimming with the cozy flavor combination of sweet potato and nutmeg, and smothered with honey butter.
Yield 12 rolls




  • 1/4 cup (85g) honey
  • 3 tablespoons (42g) unsalted butter
  • 1/2 cup (118ml) milk
  • 3 to 4 cups (360-480g) all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 cup (330g) sweet potato puree (see instructions below)

Honey Butter

  • 1/2 cup (113g) unsalted butter, at room temperature
  • 1 tablespoon (21g) quality honey
  • 1/4 teaspoon coarse salt


  • Make the sweet potato puree: Preheat oven to 350°F. Prick one medium-size sweet potato with fork and place on a sheet pan. Bake until soft, about 1 hour. Let cool to room temperature, then peel and mash with a fork.
  • Make the dough: 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 1/2 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.
  • Make 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.


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Review & Comments

Melanie Falkowitz | Reply

Could I put the dough in the fridge for a couple of days until I am ready to roll them out and bake?

Red Star Yeast | Reply

Hi Melanie,

Refrigerating dough slows down the yeast activity, but it does not stop it completely. After the dough is kneaded, flatten it into a one-inch thick disk and place it in a plastic bag. The disk shape allows the dough to chill evenly. The dough will need to be punched down in an hour and again in a couple more hours, but when it is completely cool, the dough will rise very slowly. The refrigeration time is considered the first rise time. The dough can be kept in the refrigerator for up to 48 hours.

Happy Baking!

Maryeileen Corcoran | Reply

Could these be made with pumpkin puree?

Red Star Yeast | Reply

Hi Maryeileen – I don’t see why not. Let us know how the rolls turn out!
Happy baking!

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