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REC: Buttered Sweet Potato Knot Rolls...from Cooking Light...
Joined: Dec 16, 2005
Posted to Thread #8756 at 11:35 pm on Nov 20, 2007
Buttered Sweet Potato Knot Rolls
Recipe By :Cooking Light- 01/16/03
1 package dry yeast -- (about 2 1/4 teaspoons)
1 cup 2% low-fat milk -- ( 100 degrees to 110 degrees)
3/4 cup mashed sweet potatoes -- canned
3 tablespoons butter -- melted and divided
1 1/4 teaspoons salt
2 large egg yolks -- lightly beaten
5 cups bread flour -- divided
1. Dissolve yeast in milk in a large bowl; let stand 5 minutes.
2. Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Add 41/2 cups flour; stir until a soft dough forms.
4. 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 very soft and tacky).
5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 minutes.
6. 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 a prepared pan.
7. 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.
8. Preheat oven to 400 degrees.
9. 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 on top and sound hollow when tapped.
10. Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
Enriched with egg yolks, sweet potato, milk, and butter, these rolls have a sweeter, richer taste and softer texture than other breads. Unlike a loaf bread, these dinner rolls can stand up to more elegant foods. Brushing the cooked rolls with melted butter ensures that you'll taste butter in every bite.
Other messages in this thread:
- 8756. ISO: T&T sweet potato yeast roll recipe - cheezz - 11:32pm on 11/20/07 (10)
- REC: Buttered Sweet Potato Knot Rolls...from Cooking Light... - charlie - 11:35pm on 11/20/07
- Made these tonight, just to try them out for future feasts. They are very good! - Michael in Phoenix - 5:23am on 11/22/07
- I liked them. But found the sweet p flavour really lacking. And I packed it in - Marg CDN - 10:11pm on 11/22/07
- I was thinking the sweet potato addition was more for moistness and a slight.. - Michael in Phoenix - 7:20pm on 11/23/07
- Yep, I did appreciate the lack of sugar. But I'm going to work on these guys. I want that SP flavor - Marg CDN - 8:14pm on 11/23/07
- "Pumpkin" Rolls (It's really yams or sweet potatoes) - desertjean - 12:12am on 11/21/07
- Check this one from FK's own T&T [LINK] - Steve2 in LA - 1:35am on 11/21/07
- love these. [NT] - Marg CDN - 2:17am on 11/21/07
- I've made these and they are REALLY marvelous biscuits... - cheezz - 5:21am on 11/25/07