Sweet Potato Cranberry Knots

Ingredients

• 1 package yeast dry quick
• 0.3 cup butter softened
• 12 servings butter melted
• 0.5 cup cranberries dried
• 0.5 teaspoon ground cinnamon 
• 1 teaspoon salt 
• 0.3 cup sugar 
• 0.8 cup sweet potatoes and into packed in syrup (from 23-ounce can) mashed drained
• 0.8 cup water lukewarm (95°)
• 2.3 cups bread flour for bread flour

Equipment

• bowl
• baking sheet
• oven
• hand mixer

Directions

1. Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl.
2. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
3. 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.
4. Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy.
5. 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.)
6. Heat oven to 37
7. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces.
8. Roll each piece into 8-inch rope; tie into knot.
9. Place on cookie sheet.
10. Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double.
11. Bake 14 to 20 minutes or until golden brown.