Buttered Sweet Potato Knot Rolls

Yield: 24 rolls     (serving size: 1 roll)

1 pkg. dry yeast (about 2 1/4 tsp.)

1 cup warm 2% milk (100-110 degrees)

1 tsp. bottled ground fresh ginger

3/4 cup canned mashed sweet potatoes

3 tbsp. Smart Balance Light Buttery Spread, melted & divided

1/4 tsp. salt

2 large egg yolks, lightly beaten

5 cups bread flour, divided

cooking spray

  1. Dissolve yeast in warm milk in a large bowl; let stand 5 minutes (elevate yeast mixture above a smaller bowl of steamy hot water to maintain warmth if needed). Add sweet potatoes, 1 tbsp. margarine, salt and egg yolks to yeast mixture stirring with whisk.
  2. Lightly spoon flour into dry measuring cups; level with knife. Add 4 1/2 cups flour to sweet potato mixture; stir until soft dough forms. Turns dough out onto floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tbsp. at a time, to prevent dough from sticking to hands (dough will feel soft and tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise n a warm place (85 degrees), free from drafts, 45 minutes or until dough has doubled in size. Gently press two fingers into dough. If indentation remains, dough has risen enough. Punch dough down. Cover and let rest 5 minutes.
  4. Line (2) baking sheets with parchment paper. Divide dough into (24) equal portions (about 1 3/8 oz. each). Working with one portion at a time (cover remaining dough to prevent from drying), shape portion into 9-inch rope. Shape rope into knot; tuck top end of knot under roll. Place (12) rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size.
  5. Preheat oven to 400 degrees.
  6. Uncover rolls. Bake at 400 degrees 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 and sound hollow when tapped. Remove from pans; place on wire racks. Brush with remaining 2 tbsp. margarine.

CALORIES 134 (17% from fat); FAT 2.6g (sat. fat 1.2g); CHOL 22mg; SOD 147mg; CARB 23g; FIBER 0.9g; PROTEIN 4.3g

based on recipe from The Complete Cooking Light Cookbook, 2006

Buttered Sweet Potato Knot Rolls

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