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Sweet Potato Cranberry Knots
Sweet Potato Cranberry Knots
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Prep Time:
30 minutes
Total Time:
3 hours
Create tasty sweet potato yeast bread rolls using Gold Medal® Better for Bread™.
Ingredients:
  • 2 1/4 to 2 3/4 cups Gold Medal™ Better for Bread™ bread flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 package quick active dry yeast
  • 1/4 cup butter or margarine, softened
  • 3/4 cup lukewarm water (95°)
  • 3/4 cup mashed drained sweet potatoes packed in syrup (from 23-ounce can)
  • 1/2 cup dried cranberries
  • Butter or margarine, melted
Instructions:
  • In a large bowl, combine 1 cup of flour with sugar, salt, cinnamon, and yeast. Add 1/4 cup of butter and water. Mix on low speed with an electric mixer for 1 minute, scraping the bowl often. Incorporate sweet potatoes and beat on medium speed for 1 minute, continuing to scrape the bowl. Stir in cranberries and gradually add the remaining flour in 1/2 cup increments until the dough is easy to handle.
  • Transfer the dough to a lightly floured surface and knead for about 5 minutes until it is smooth and springy. Place the dough in a large bowl greased with shortening, ensuring all sides are greased. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours until it doubles in size. To test if the dough is ready, touch it lightly; if an indentation remains, it's good to go.
  • Preheat oven to 375° and grease a cookie sheet. Gently press down on the dough to deflate it, then divide it into 12 equal pieces. Roll each piece into an 8-inch rope and tie it into a knot before placing them on the prepared cookie sheet.
  • Brush the knots generously with melted butter. Allow them to rise in a cozy spot for around 40 minutes, or until they have doubled in size. Bake in the oven for 14 to 20 minutes, or until beautifully golden brown.

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