Sweet Potato Crescent Rolls

From the Recipe Shoebox.

The ingredients:

2 Tbs. active dry yeast
1 cup warm water (110-115 F)
1 can (15-ounces) cut sweet potatoes / yams, drained and mashed (about 1-1/4 cups mashed)
1/2 cup sugar
1/2 cup shortening (I used butter flavored Crisco)
1 egg
1-1/2 tsp. salt
5 – 5-1/2 cups flour  (I used about 3 cups of white whole wheat flour in place of part of the all purpose flour)
1/4 cup butter, melted

Directions:  In a large bowl, dissolve yeast in water; let stand for 5 minutes. Beat in the mashed sweet potatoes/yams, sugar, shortening, egg, salt and 3 cups flour.  Add enough remaining flour to form a stiff dough.  Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.  (If using mixer with dough hook, let knead for 4-5 minutes)  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide into fourths. Roll each portion into a 10 inch circle; cut each into 8 wedges.  Brush with butter.  Roll up from the wide end 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 F for 11-13 minutes or until golden brown.  Remove from the pans to wire racks.  Makes 32 rolls.