Buttered Sweet Potato Knot Rolls

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Enriched with egg yolks, sweet potato, milk, and butter, these rolls have a richer taste and softer texture than other breads. Unlike a loaf bread, these dinner rolls can stand up to more elegant foods.

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

Directions

1. Dissolve yeast in 1 cup warm milk in a large bowl, and let stand 5 minutes.
2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks; stir with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add 4 1/2 cups flour to potato mixture; stir until a soft dough forms.
5. Turn dough out onto a floured surface.
6. 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 tacky).
7. Place dough in a large bowl coated with cooking spray, turning to coat top.
8. 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.)
9. Punch dough down.
10. Cover and let rest 5 minutes.
11. Line 2 baking sheers with parchment paper.
12. Divide dough into 24 equal portions.
13. Working with 1 portion at a time (cover remaining dough to prevent drying), shape portion into a 9-inch rope.
14. Carefully shape rope into a knot; tuck top end of knot under roll.
15. Place roll on a prepared pan.
16. Repeat procedure with remaining dough, placing 12 rolls on each pan.
17. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
18. Preheat oven to 400°.
19. Uncover rolls.
20. Bake at 400° for 8 minutes with 1 pan on bottom rack and 1 pan on second rack from top.
21. Rotate pans; bake an additional 7 minutes or until rolls are golden brown on top and sound hollow when tapped.
22. Remove rolls from pans; place on wire racks.
23. Brush rolls with 2 tablespoons butter.
24. Serve warm or at room temperature.

Yield: 24 servings (serving size: 1 roll)