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Buttered Sweet Potato Knot Rolls

Cooking Light
Buttered Sweet Potato Knot Rolls
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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Worthy of a Special Occasion

Yield: 24 servings (serving size: 1 roll)

Ingredients

  • 1  package dry yeast (about 2 1/4 teaspoons)
  • 1  cup  warm 2% reduced-fat milk (100° to 110°)
  • 3/4  cup  canned mashed sweet potatoes
  • 3  tablespoons  butter, melted and divided
  • 1 1/4  teaspoons  salt
  • 2  large egg yolks, lightly beaten
  • 5  cups  bread flour, divided
  • Cooking spray

Preparation

Dissolve yeast in milk in a large bowl; let stand 5 minutes.

Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.

Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.

Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan.

Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.

Preheat oven to 400°.

Uncover rolls. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.

Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.

Nutritional Information

Calories:
134 (17% from fat)
Fat:
2.6g (sat 1.2g,mono 0.7g,poly 0.3g)
Protein:
4.3g
Carbohydrate:
23g
Fiber:
0.9g
Cholesterol:
22mg
Iron:
1.4mg
Sodium:
147mg
Calcium:
21mg
Cooking Light, JANUARY 2003

Member Ratings and Reviews

5 stars
Melanie
Everyone always loves these. Made them for Thanksgiving and Christmas both last year and this year. Fairly easy. I never need as much flour as the recipe calls for, and I usually keep the bowl on my stove (which is usually on for the turkey or ham) to assist the rising. I knot and cover them, and then leave them until the meat is out of the oven; slip them in the oven while the meat is resting (I cook for no more than 10 minutes), butter, and serve! Last year I even froze some of the little dough balls after the first rising to make at a later date -- still came out great!12/26/08

5 stars
sarahkaye
These are fantastic! They're fun to make and they look great. I actually left them in the refrigerator overnight on a baking sheet after shaping them and allowing for rising and popped them in the oven right before dinner. The color adds a lot to the table, and they were great for little leftover turkey sandwiches. I will be making these every year from now on.12/03/08