- Calories 134
- Caloriesfromfat 17%
- 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
Buttered Sweet Potato Knot Rolls
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
How to Make It
Step 1
Dissolve yeast in milk in a large bowl; let stand 5 minutes.
Step 2
Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
Step 3
Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
Step 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).
Step 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.
Step 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.
Step 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.
Step 8
Preheat oven to 400°.
Step 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.
Step 10
Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.
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rjh1956's Review
easy, and pretty, with nutrient rich sweet potatoes!!
popolang's Review
Is there a way to make these gluten-free? I'm still learning...
Rightbrained's Review
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mary327's Review
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Debbey's Review
This was so easy to make. More of a savory recipe than sweet. Good as a dinner roll with stews to just soak up all those good flavors.
frostyfriend's Review
Fantastic, easy to make rolls. I also made 2 other types of bread for this Thanksgiving meal - all others went untouched by the family, while the rolls were gone! They were a huge hit with kids and adults alike. Definitely a great recipe for quick and very pretty rolls. Plan to try substitution with freshly ground whole wheat four.
CeNesPaMoi's Review
Everyone always loves these. Made them for Thanksgiving and Christmas both last year and this year. Fairly easy. I never need as much flour as the recipe calls for, and I usually keep the bowl on my stove (which is usually on for the turkey or ham) to assist the rising. I knot and cover them, and then leave them until the meat is out of the oven; slip them in the oven while the meat is resting (I cook for no more than 10 minutes), butter, and serve! Last year I even froze some of the little dough balls after the first rising to make at a later date -- still came out great!
sarahkaye's Review
These are fantastic! They're fun to make and they look great. I actually left them in the refrigerator overnight on a baking sheet after shaping them and allowing for rising and popped them in the oven right before dinner. The color adds a lot to the table, and they were great for little leftover turkey sandwiches. I will be making these every year from now on.
elhayes322's Review
I have made these rolls for Christmas and Thanksgiving for a few years and they have always been a hit. They are best when they are cooked just before serving.
brighteyes8's Review