Buttery Sweet Potato Knot Rolls
Buttery Sweet Potato Knot Rolls
Yield 2 dozen
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm 2% reduced-fat milk (100 degree to 110 degree)
3/4 canned mashed sweet potato
3 tablespoons butter, melted and divided
1 1/4 teaspoon salt
2 large egg yolks, lightly beaten
5 cups bread flour, divided
Cooking spray
Dissolve yeast in warm milk in a large bowl, let stand 5 minutes.
Add the sweet potatoes, 1 tablespoon butter, salt, and egg yolks to yeast mixture, stirring with a whisk.
Lightly spoon flour into dry measuring cups, and level with a knife. Add 4 1/2 cups flour to sweet potato mixture; 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 soft and sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degree), free from drafts, for 45 minutes or until dough has doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest for 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 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 degree.
Uncover rolls. Bake at 400 degree 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 golden brown and sound hollow when tapped.
Remove from pans; place on wire racks. Brush with 2 tablespoons butter. Serve warm or at room temperature.
Source: The Best Of Cooking Light
That first roll is perfect! They’re all so smooth, very nice and the fact that there’s sweet potato makes it even better.
Some of the them were not so perfect!
Comment by Brilynn — November 1, 2006 @ 6:11 am
Oh I love these rolls. They are light and fluffy and slightly sweet. I always leave off the melted butter, and instead add a smear when I eat them.
Good idea! But you can’t have too much buter, can you?
Comment by Erika — November 1, 2006 @ 8:07 am
Those rolls looks so beautiful…. can I substitute the canned sweet potato with fresh one? If yes, how should I do it?
Yes, you can! Just drain the liquid and mashed it…very simple.
Comment by yohana — November 2, 2006 @ 6:47 am
I made bread with sweet potatoes this week too! These look wonderful. I love Cooking Light.
Oo…goodie! I agree with you, these were delicious, easy and nutritious too.
Comment by Lauren — November 6, 2006 @ 9:43 am
walahhh… dikau pakar neh … ajarin dong gimana tuh cara ngebentuknya….
Comment by Dhona — December 9, 2006 @ 9:32 pm
Your rolls are beautiful! I will try this recipe, I love just plain potato bread but this looks really good delish!!
thanks! hope you’ll like it too…
Comment by Reta — April 27, 2009 @ 12:24 pm