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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 30 |
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Mashed sweet potatoes add a hint of color and flavor to these home-baked dinner rolls. The tempting golden knots have a tender texture as well as a lovely look from a sprinkling of sesame seeds. Adapted from the Light and Tasty Magazine Dec/Jan of 2003 Ingredients:
ingredients |
1 package ( 1/4 -oz ) active dry yeast |
1 cup warm fat-free milk ( 110 to 115 temp.) |
1 tsp. plus 1/3 cup sugar, divided |
1/3 cup cold mashed sweet potatoes |
2 eggs, separated |
2 tbs. butter or margarine, softened |
3/4 tsp. salt |
3 1/2 to 4 cups all-purpose flour |
4 tsp. cold water |
1 tbs. sesame seeds |
Directions:
1. 1)Preheat to 350
2. 2)In a large mixing bowl, dissolve yeast in warm milk. Add 1 tsp. Sugar; let stand for 5 minutes. Add the sweet potatoes, egg yolks, butter, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a bowl coated with non-stick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
3. 3)Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Roll each ball into a 10-inch roap; tie each rope into a loose knot. Place 2-inches apart on baking sheets coated with non-stick cooking spray. Cover and let rise until doubled, about 30 minutes.
4. 4)In a small bowl, beat egg whites and cold water; brush over rolls. Sprinkle with sesame seeds. Bake at 350 for 15 – 17 minutes or until lightly browned. Remove from pans too cool on wire racks.
5. Diabetic Exchanges: 1 starch
6. Serving size:1 roll
7. Calories per serving: 92, Fat: 2g, Cholesterol: 16mg, Sodium: 76mg, Carbohydrate: 16g
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