Sweet Potato Yeast Rolls

Step 1: Boil a medium sized sweet potato for 20 to 30 minutes until soft and reserve the water.

Step 2: Once cool, slip the skin off the potato and mash finely.

Step 3: Add all ingredients and mix until all flour is wetted uniformly. Cover and let rest for 10 minutes.

Step 4: Knead by hand or with dough hook for 8 minutes. The dough should be tacky but not actually stick to your fingers.

Step 5: Form a rectangle and stretch the dough while folding the top 1/3 down over the middle 1/3 of the dough. Fold the bottom 1/3 of the dough over the rest of the dough, letter-style. Do the same side to side, letter-style.

Step 6: Place in a straight-sided clear container that has been oiled and cover. Mark the level on the side of the container.

Step 7: Let the dough rise for 45 minutes to an hour until the dough has doubled in volume.

Step 8: Preheat the oven to 375F.

Step 9: Shape into 18 rolls each weighing about 56g to 58g and round each on a counter cupping the hand and rotating to form a smooth ball. Place 9 on each of two oiled 8 1/2" pie plates or all 18 on parchment on a baking sheet.

Step 10: Cover and let rise until 50% to 75% larger in volume.

Step 11: Bake for 7 minutes and rotate. Bake for 6 more minutes until 200F internally.