Sweet Potato Cranberry Knots

 

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

• 1 Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• 2 Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
• 3 Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
• 4 Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double. Bake 14 to 20 minutes or until golden brown.