Sweet Potato Yeast Rolls

The original of this recipe was found in the 2008 cookbook, Taste of Home Guilt Free Cooking. Preparation time does not incude the 2 hours needed for the dough to rise.

• Ready In: 1 hr 25 mins
• Serves: 30
• Yields: 30 rolls

Ingredients

• 1 (1/4ounce) 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.