Buttered Sweet Potato Knot Rolls

Tasty, nice texture, and very, very pretty. Family loved these but I was less excited due to low sugar content. I did add 1 T. Sugar to the liquid ingredients but still felt they were not sweet enough. Also used fresh mashed sweet potato rather than canned. Added full 4.5 c. Of flour an that was too much -- had to add milk until the dough would come together. So I agree with previous reviewer that full amount is too much. Baked for 14 min and agree closer to 10 or 12 might be better.

easy, and pretty, with nutrient rich sweet potatoes!!

Is there a way to make these gluten-free? I'm still learning...

This was so easy to make. More of a savory recipe than sweet. Good as a dinner roll with stews to just soak up all those good flavors.

Fantastic, easy to make rolls. I also made 2 other types of bread for this Thanksgiving meal - all others went untouched by the family, while the rolls were gone! They were a huge hit with kids and adults alike. Definitely a great recipe for quick and very pretty rolls. Plan to try substitution with freshly ground whole wheat four.

Everyone always loves these. Made them for Thanksgiving and Christmas both last year and this year. Fairly easy. I never need as much flour as the recipe calls for, and I usually keep the bowl on my stove (which is usually on for the turkey or ham) to assist the rising. I knot and cover them, and then leave them until the meat is out of the oven; slip them in the oven while the meat is resting (I cook for no more than 10 minutes), butter, and serve! Last year I even froze some of the little dough balls after the first rising to make at a later date -- still came out great!

These are fantastic! They're fun to make and they look great. I actually left them in the refrigerator overnight on a baking sheet after shaping them and allowing for rising and popped them in the oven right before dinner. The color adds a lot to the table, and they were great for little leftover turkey sandwiches. I will be making these every year from now on.

I have made these rolls for Christmas and Thanksgiving for a few years and they have always been a hit. They are best when they are cooked just before serving.

These looked nice but had no flavor whatsoever. My dh said they definitely needed butter & lots of it -- which defeats the purpose of them being a light recipe.