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Sweet Potato Yeast Rolls

 Sweet Potato Yeast Rolls
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. —Test Kitchen
30 ServingsPrep: 35 min. + rising Bake: 15 min.


  • 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


  • 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.
  • 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.
  • 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.
  • In a small bowl, beat egg whites and cold water; brush over rolls.

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Sweet Potato Yeast Rolls (continued)

Directions (continued)

  • Sprinkle with sesame seeds. Bake at 350° for 15-17 minutes or
  • until lightly browned. Remove from pans to cool on wire racks.
  • Yield: 2-1/2 dozen.
Nutritional Facts: 1 roll equals 92 calories, 1 g fat (1 g saturated fat), 16 mg cholesterol, 76 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 1 starch.