Sweet Potato Rolls

1/4 cup warm water (105°F - 115°F)
1 package active dry yeast
1 cup milk
1/2 cup sugar
1 1/2 tsp salt
1/4 tsp cinnamon
5 Tbs unsalted butter
2 cups cooked and puréed sweet potatoes
1 tsp lemon juice
1 egg, slightly beaten
6 to 7 cups all-purpose flour, sifted
1/4 cup melted butter

Combine warm water and yeast in a small cup, stir to dissolve and set aside to proof. In a saucepan, scald milk; add sugar, salt, cinnamon, and butter. Stir until butter is melted.

Place sweet potato purée in a stand mixer with the paddle attachment. Pour milk mixture over the mashed potatoes in a large mixing bowl. Add lemon juice to the mixture then beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in 2 cups of flour and beat at medium speed for about 3 minutes. Switch to the dough hook and add enough flour in increments to make a stiff dough. The dough will be sticky, and should be smooth and elastic.

Turn onto a floured surface and knead into a smooth ball. Place dough in a buttered bowl, turn dough to butter top; cover and let rise in a warm, draft free place until doubled. Punch down and knead once more. Divide dough into 24 equal sized pieces, then shape into rolls. Place rolls on a buttered half-sheet cookie pan, cover and let rise until doubled.

Preheat oven to 400°F. Brush the tops of the rolls with melted butter and bake rolls for approximately 20 minutes until tops are a light golden brown. Brush rolls again with melted butter when they are fresh and hot from the oven.

Makes 2 dozen rolls.

Notes: The dough could easily be made into cloverleaf rolls by dividing it into 72 equal sized pieces and placing three of the balls in a buttered muffin tin for the second rise. Yields 2 dozen cloverleaf rolls.

The sweet potato flavor is subtle, but present. The color is spectacular and the rolls were a definite hit at our Thanksgiving dinner. When served with Pecan Praline Compound Butter, it's heaven in a bite!