Fluffy Sweet Potato Dinner Rolls

Directions

Peel and chop into 1-inch cubes. Add to a small saucepan, cover with water. Cook over medium-high heat for 20-30 minutes or until fork tender. Drain and mash with a few tablespoons of milk. Measure out 1 cup mashed sweet potatoes. Set aside. Heat milk to 115-120 degrees F. Dissolve yeast and 1/2 tsp granulated sugar in warm milk. Allow to proof for 5 minutes. Meanwhile, combine 4 cups of flour, salt and remaining sugar in the bowl of a stand mixer. With dough hook attachment in place, turn mixer on low. Add one egg at a time, followed by 6 tablespoons of butter, mashed sweet potatoes and yeast mixture. Increase speed, mixing until dough pulls away from the sides of the bowl. If necessary, add an extra 1/4 cup of flour. Transfer dough to a lightly greased large bowl. Cover and allow to rise in a warm location for 90 minutes or doubled in size. Grease a 9x13-inch pan. Set aside. Divide dough into 12 equal portions. Shape into a ball, pinching the seam together. Place seam side down into prepared pan. Repeat with remaining portions of dough. Lightly spray a sheet of plastic wrap with olive oil or cooking spray. This will prevent the rolls from sticking to the plastic. Cover the rolls and allow to rise in a warm location for an additional 60 minutes. Preheat oven to 350 degrees F. Bake rolls for 20-25 minutes or until internal temperature reaches 200 degrees F. Immediately brush rolls with melted butter. Serve warm or at room temperature. Store remaining rolls in an airtight container for up to several days.