Buttered Sweet Potato Knot Rolls
- 2 1/4 tsp Dry yeast
- 1 c. Hot lowfat milk (110 degrees)
- 3/4 c. Canned mashed sweet potatoes
- 3 Tbsp. Organic butter, melted and divided
- 1 1/4 tsp Salt
- 2 lrg Egg yolks, lightly beaten
- 5 c. Bread flour, divided Cooking spray
- Dissolve yeast in lowfat milk in a large bowl, let stand 5 min.
- Add in sweet potatoes, 1 Tbsp. butter, salt, and egg yolks, stirring mix with a whisk.
- Lightly spoon flour into dry measuring c.; level with a knife. Add in 4 1/2 c. flour; stir till a soft dough forms.
- Turn dough out onto a floured surface. Knead till smooth and elastic (about 8 min); add in sufficient of remaining flour, 1 Tbsp. 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 hot place (85 degrees), free from drafts, 45 min or possibly till doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen sufficient.) Punch dough down. Cover and let rest 5 min.
- 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 aknot; tuck top end of knot under roll. Place roll on a prepared pan. Repeat procedure with remaining dough, placing 12 rolls with cooking spray; cover and let rise 30 min or possibly till doubled in size.
- Preheat oven to 400 degrees.
- Uncover rolls. Bake at 400 degrees for 8 min with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans, bake an additional 7 min or possibly till rolls are golden on top and sound hollow when tapped.
- Remove rolls from pans; place on wire racks. Brush rolls with 2 Tbsp. butter. Serve hot or possibly at room temperature.
- Yield: 24 servings
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