Sweet Potato Knot Rolls

This rolls are so moist and tender even after 3 days. I did not refrigerate it or microwaved it and it kept moist probably because of the sweet potatoes.  The rolls itself does not have the sweet potato flavor, maybe the next time I would use freshly mashed sweet potatoes.

Source: Myrecipes





 Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm milk (100° to 110°)
3/4 cup canned mashed sweet potatoes
3 tbsp sugar
1/2 tsp nutmeg or cinnamon
3 tablespoons butter, melted and divided
1 1/4 teaspoons salt
2 large egg yolks, lightly beaten
5 cups bread flour, divided
Cooking spray

Method

• Dissolve yeast in milk in a large bowl; let stand 5 minutes.
•  Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.
•  Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.
•  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).
•  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.
•  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.
•  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.
•  Preheat oven to 400°.
•  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.
•  Remove rolls from pans; place on wire racks. Brush rolls with 2 tablespoons butter. Serve warm or at room temperature.