Buttered Sweet Potato Knot Rolls Recipe

  1. Dissolve yeast in lowfat milk in a large bowl, let stand 5 min.
  2. Add in sweet potatoes, 1 Tbsp.
  3. butter, salt, and egg yolks, stirring mix with a whisk.
  4. Lightly spoon flour into dry measuring c.; level with a knife.
  5. Add in 4 1/2 c. flour; stir till a soft dough forms.
  6. Turn dough out onto a floured surface.
  7. Knead till smooth and elastic (about 8 min); add in sufficient of remaining flour, 1 Tbsp.
  8. at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
  9. Place dough in a large bowl coated with cooking spray, turning to coat top.
  10. Cover and let rise in a hot place (85 degrees), free from drafts, 45 min or possibly till doubled in size.
  11. (Gently press 2 fingers into dough.
  12. If indentation remains, dough has risen sufficient.)
  13. Punch dough down.
  14. Cover and let rest 5 min.
  15. Line 2 baking sheets with parchment paper.
  16. Divide dough into 24 equal portions.
  17. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope.
  18. Carefully shape rope into aknot; tuck top end of knot under roll.
  19. Place roll on a prepared pan.
  20. Repeat procedure with remaining dough, placing 12 rolls with cooking spray; cover and let rise 30 min or possibly till doubled in size.
  21. Preheat oven to 400 degrees.
  22. Uncover rolls.
  23. Bake at 400 degrees for 8 min with 1 pan on bottom rack and 1 pan on second rack from top.
  24. Rotate pans, bake an additional 7 min or possibly till rolls are golden on top and sound hollow when tapped.
  25. Remove rolls from pans; place on wire racks.
  26. Brush rolls with 2 Tbsp.
  27. butter.
  28. Serve hot or possibly at room temperature.
  29. Yield: 24 servings

yeast, milk, mashed sweet potatoes, butter, salt, egg yolks, bread flour

Taken from cookeatshare.com/recipes/buttered-sweet-potato-knot-rolls-95682 (may not work)

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