Sweet Potato Knot Rolls

These are just delicious and so much fun to make! They are worth the trouble...light, moist and they go great with anything. I think they would be pretty for Easter Sunday.

I made them to go with some soup the other night, and were yummy warmed as a snack with honey :)

Despite their name, you can't taste the sweet potato. It just adds a fabulous texture and keeps the rolls from being dry. Also, there is something so satisfying about making bread from scratch. Nothing beats fresh bread from your own oven!

On another note, I put the dough together in the bowl of my Kitchen Aid mixer using the dough hook to add in the flour and knead it. It comes together in a snap without getting your hands dirty. Get out those dough hooks girls!

( recipe compliments of Cooking Light)

Sweet Potato Knot Rolls

1 package dry yeast

1 cup warm milk

1 can sweet potatoes, mashed

3 T butter melted, divided

1 1/4 tsp salt

2 large egg yolks, lightly beaten

5 cups bread flour, divided

Cooking spray

Preheat oven to 400 F

Dissolve yeast in milk in large bowl, let stand 5 minutes.

Add sweet potatoes, 1 T butter, salt, and egg yolks stirring with a whisk.

Add 4 1/2 cups flour, stir until soft dough forms.

Turn dough onto a floured surface. Knead until smooth and elastic, about 8 minutes. Add enough of remaining flour 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. Cover and let rise in a warm place free from drafts, 45 minutes or until dough is 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 two baking sheets with parchment paper. Divide dough into 24 equal portions. Shape each portion into a 9 in. rope and shape into a knot, tucking top end under the roll, placing rolls on prepared sheets. Lightly coat rolls with cooking spray, cover and let rise 30 min. or until doubled in size.

Uncover and bake 11-15 minutes until rolls are golden and sound hollow when tapped.

Remove rolls from pans to wire racks and brush rolls with remaining melted butter.

Serve warm