Buttered Sweet Potato Knot Rolls

Yield: 24 servings (serving size: 1 roll)
Source: Cooking Light, January 2003
Comments from a PA Kitchen: These just LOOK so pretty. They are a golden yellow saffron-like color. The sweet potato doesn't seem to add any special flavor; they taste like a nice soft yeast roll, but they look more yellow and nice and smooth. My guests all thought the rolls were bakery bought. These are best right from the oven.


1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm 2% reduced-fat milk (100° to 110°)
3/4 cup canned mashed sweet potatoes
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 4 1/2 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°), 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°.
  9. Uncover rolls. Bake at 400° 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.


Healthy Units: 3 per serving
CALORIES 134 (17% from fat); FAT 2.6g (satfat 1.2g, monofat 0.7g, polyfat 0.3g); PROTEIN 4.3g; CARBOHYDRATE 23g; FIBER 0.9g; CHOLESTEROL 22mg; IRON 1.4mg; SODIUM 147mg; CALCIUM 21mg;

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