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REC: Buttered Sweet Potato Knot Rolls...from Cooking Light...

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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
Cooking spray

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.


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