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1
Dissolve yeast in lowfat milk in a large bowl, let stand 5 min.
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2
Add in sweet potatoes, 1 Tbsp.
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3
butter, salt, and egg yolks, stirring mix with a whisk.
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4
Lightly spoon flour into dry measuring c.; level with a knife.
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5
Add in 4 1/2 c. flour; stir till a soft dough forms.
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6
Turn dough out onto a floured surface.
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7
Knead till smooth and elastic (about 8 min); add in sufficient of remaining flour, 1 Tbsp.
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8
at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky).
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9
Place dough in a large bowl coated with cooking spray, turning to coat top.
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10
Cover and let rise in a hot place (85 degrees), free from drafts, 45 min or possibly till doubled in size.
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11
(Gently press 2 fingers into dough.
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12
If indentation remains, dough has risen sufficient.)
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13
Punch dough down.
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14
Cover and let rest 5 min.
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15
Line 2 baking sheets with parchment paper.
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16
Divide dough into 24 equal portions.
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17
Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope.
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18
Carefully shape rope into aknot; tuck top end of knot under roll.
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19
Place roll on a prepared pan.
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20
Repeat procedure with remaining dough, placing 12 rolls with cooking spray; cover and let rise 30 min or possibly till doubled in size.
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21
Preheat oven to 400 degrees.
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22
Uncover rolls.
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23
Bake at 400 degrees for 8 min with 1 pan on bottom rack and 1 pan on second rack from top.
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24
Rotate pans, bake an additional 7 min or possibly till rolls are golden on top and sound hollow when tapped.
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25
Remove rolls from pans; place on wire racks.
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26
Brush rolls with 2 Tbsp.
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27
butter.
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28
Serve hot or possibly at room temperature.
