Mashed sweet potatoes add a hint of color and flavor to these home-baked dinner rolls. The tempting knots are topped with a sprinkling of sesame seeds.
—TASTE OF HOME TEST KITCHEN
PREP: 35 MIN. + RISING • BAKE: 15 MIN. • MAKES: 2 1/2 DOZEN
1 package (1/4 ounce) active dry yeast
1 cup warm fat-free milk (110° to 115°)
1 teaspoon plus 1/3 cup sugar, divided
1/3 cup cold mashed sweet potatoes
2 eggs, separated
2 tablespoons butter, softened
3/4 teaspoon salt
3 1/2 to 4 cups all-purpose flour
4 teaspoons cold water
1 tablespoon sesame seeds
1. In a large bowl, dissolve yeast in warm milk. Add 1 teaspoon 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
3. Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Roll each ball into a 10-in. rope; tie each rope into a loose knot. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
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 to cool on wire racks.
PER SERVING 92 cal., 1 g fat (1 g sat. fat), 16 mg chol., 76 mg sodium, 16 g carb., 1 g fiber, 3 g pro. Diabetic Exchange: 1 starch.