Sweet Potato Crescent Rolls

from Simply in Season (FABULOUS book! Just make sure you read the whole recipe so you know what ingredients you need since they are added as you go along)

Combine in a large bowl: (easy to make in a Bosch mixer or KitchenAid)
1 1/2 c. whole wheat bread flour (I've used just regular whole wheat)
1/4 c. sugar
1 T active dry yeast
1 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground allspice

In large saucepan, combine:
1 c. sweet potatoes (cooked and mashed)
1 c. milk
1/4 c. butter

Cook over medium heat, stirring until butter is melted and mixture is warm. Add to flour mixture. Beat with mixer set on low speed, scraping bowl often, until mixture is all moistened, 1-2 min.

1 large egg beaten

mix at medium speed for 3 minutes.

2-2 1/2 c. bread flour (I've used all whole wheat flour or thrown in a mixture of that and all-purpose)

Stir in enough flour by hand to make dough easy to handle. Turn onto floured surface and knead until smooth and elastic, about 7-9 minutes. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk. Punch down dough and divide it in half. Roll each half of dough on lightly floured surface into a 12-inch circle.

Brush each circle with 1 T melted butter. Cut into 12 wedges and tightly roll up each wedge from wide end to point. Place crescent rolls, point-side down, on greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 375 degrees until golden brown, 12-15 min.