Buttered Sweet Potato Knot Rolls

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