SWEET POTATO ROLLS

1 (10 oz.) sweet potato; baked or microwaved, cooled
1 cup 1% milk
1/4 cup butter, melted, divided use
1/4 cup light brown sugar; firmly packed
1 pkg (1/4 oz.) active dry yeast
1 tsp salt
3 cup unsifted all purpose flour, divided use

Peel, mash, and measure sweet potato; you should have one cup, packed; set aside.

Combine milk with 2 tbsp of the melted butter and heat to very warm (110-115 degrees). Pour into mixing bowl, stir in sugar and yeast to dissolve.

Stir in 1 cup flour to make a smooth paste. Let stand until foamy throughout.

Stir in remaining 2 cups flour, sweet potato, and salt; knead on low speed of mixer with dough hook or by hand until dough is smooth, elastic, and pulls away from bowl. Cover with damp towel and proof until doubled.

Punch dough down and roll to 1/4-inch thickness on lightly floured surface. Cut in rounds with 2-inch biscuit cutter; fold over to make half-circles, arrange 1/2-inch apart on greased baking sheet brush with remaining melted butter. Proof, covered with damp towel, until doubled.

Bake in preheated 400 degree F oven 10-12 minutes or until browned and done.

Makes 24 rolls
Source: St. Pete Times, 10/27/94