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1 lg Sweet potato, 3/4 lbs. 1/4 c Sugar
4 tb Butter 2 ts Salt
1 pk Yeast 2 Eggs
1/2 c Milk 4 1/2 c Flour, adust as needed
12 servings
Cut sweet potato in chunks. Put in pot with boiling, salted water. Cook
until tender, about 15 minutes. Drain and peel sweet potato. Mash until
smooth. Melt butter. Let potato and butter cool. Dissolve yeast in 3 tbs.
warm water. Combine milk, one cup sweet potato, butter, sugar, salt and
yeast. Gradually add in 3 1/2 cups flour. Turn out onto floured board and
knead until smooth and elastic, working in as much of the remaining flour
as needed. Put in oiled bowl and turn to coat well. Cover with plastic and
place in warm spot to rise. Let rise until doubled in size. Butter two
baking sheets. Punch down dough and divide into two equal parts. Cut each
part into 12 pieces. Roll each piece into a 10" length. Ttie each rope
into a knot, placing one end underneath, and the other top center. Put on
baking sheets and cover. Let rise until doubled. Beat remaining egg with
one tbs. water. Brush each roll with mixture. Bake at 400 deg f. for 15 to
20 minutes.
Per roll; 133 calories, 3 g protein, 3 g fat, 192 mg sodium, 23 g carb, 20
mg chol.
45 minutes.
4 tb Butter 2 ts Salt
1 pk Yeast 2 Eggs
1/2 c Milk 4 1/2 c Flour, adust as needed
12 servings
Cut sweet potato in chunks. Put in pot with boiling, salted water. Cook
until tender, about 15 minutes. Drain and peel sweet potato. Mash until
smooth. Melt butter. Let potato and butter cool. Dissolve yeast in 3 tbs.
warm water. Combine milk, one cup sweet potato, butter, sugar, salt and
yeast. Gradually add in 3 1/2 cups flour. Turn out onto floured board and
knead until smooth and elastic, working in as much of the remaining flour
as needed. Put in oiled bowl and turn to coat well. Cover with plastic and
place in warm spot to rise. Let rise until doubled in size. Butter two
baking sheets. Punch down dough and divide into two equal parts. Cut each
part into 12 pieces. Roll each piece into a 10" length. Ttie each rope
into a knot, placing one end underneath, and the other top center. Put on
baking sheets and cover. Let rise until doubled. Beat remaining egg with
one tbs. water. Brush each roll with mixture. Bake at 400 deg f. for 15 to
20 minutes.
Per roll; 133 calories, 3 g protein, 3 g fat, 192 mg sodium, 23 g carb, 20
mg chol.
45 minutes.
