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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Preparation time does not incude the 2 hours needed for the dough to rise. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 cup nonfat milk, warm (110 to 115 degrees) |
1 teaspoon granulated sugar |
1/3 cup sweet potato, cooked, cold, mashed |
2 eggs, separated |
2 tablespoons unsalted butter, room temperature |
1/2 teaspoon salt |
1/3 cup granulated sugar (again!) |
4 cups all-purpose flour |
4 teaspoons cold water |
1 tablespoon sesame seeds |
Directions:
1. In a large mixing bowl, dissolve yeast in warm milk, then add 1 teaspoon of sugar & let stand for 5 minutes.
2. Add the sweet potatoes, egg yolks, butter, salt, the 1/3 cup sugar & only 2 cups of the flour.
3. Beat util smooth, then stir in enough of the remaining flour to form a soft dough ~ All of the last 2 cups of flour might not be used!
4. Turn onto a floured surface & knead until smooth & elastic, about 6-8 minutes.
5. Place dough in a bowl coated with cooking spray, turning once to coat the top.
6. Cover & let rise in a warm place until doubled, about 1 1/2 hours.
7. Punch the dough down, then turn onto a lightly floured surface & divide into 30 balls.
8. Roll each ball into a 10 rope, then tie each rope into a loose knot.
9. Place the knots of dough 2 apart on baking sheets coated with cooking spray.
10. Cover & let rise until doubled, about 30 minutes.
11. About 15 minutes before the rising is finished, preheat oven to 350 degrees F.
12. In a small bowl, beat egg whites & cold water. Brush this egg wash over the rolls, then sprinkle each with sesame seeds.
13. Bake for 15-17 minutes or until lightly browned.
14. Remove from pans to cool on wire racks.
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