Sweet Potato Crescent Rolls

1. STEP 1

   Combine 1 1/2 cups flour, 1/4 cup sugar, yeast, salt, cinnamon, nutmeg, ginger and cloves in bowl.

2. STEP 2

   Combine sweet potatoes, 1/4 cup butter and milk in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture is very warm (120°F to 130°F). Add to flour mixture. Beat at low speed, scraping bowl often, until moistened. Add egg; beat 3 minutes at medium speed, scraping bowl often.

3. STEP 3

   Stir in enough remaining flour by hand to make dough easy to handle. Turn dough onto lightly floured surface; knead 6-9 minutes or until smooth and elastic.

4. STEP 4

   Place dough into greased bowl; turn greased-side up. Cover; let rise in warm place 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)

5. STEP 5

   Punch down dough; divide dough in half. Roll half of dough on lightly floured surface into 12-inch circle. Brush with 1 tablespoon melted butter. Cut into 12 wedges. Roll up each wedge tightly from wide end to point, forming crescent.

6. STEP 6

   Place crescents, point-side down, onto greased baking sheet; curve slightly. Repeat with remaining dough. Cover; let rise 20 minutes or until double in size.

7. STEP 7

   Heat oven to 375°F. Bake 10-12 minutes or until golden brown. Brush warm rolls with melted butter, if desired.

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