Cook sweet potatoes in microwave or oven to steam. Mash and measure 1/2 cup. Set aside.
2
Combine milk, sugar, butter, and salt in a 2 cup measuring cup. Microwave until butter is just barely melted and temperature of mixture is 115-120 degrees F.
3
In a stand mixer fitted with the paddle attachment, combine 2 cups of flour and yeast.
4
Add milk mixture to flour mixture. Add egg and sweet potato. Mix on low speed until combined, scraping the sides of the bowl as needed.
5
Mix on medium high speed for 3 minutes.
6
Remove paddle attachment and fit with dough hook. Add 1 cup of flour and mix on speed 2 until all flour is combined.
7
Slowly add remaining 1- 1/2 cups of flour until completely incorporated. You may or may not need all of the flour depending on humidity and temperature of air.
8
After dough has kneaded for 6-8 minutes and is smooth and elastic, transfer to a bowl that has been lightly greased. Cover and place in a warm area to let rise until doubled in size.
9
Punch down dough and let rest 10 minutes. Equally divide dough into 15 pieces. At this point, decide if you want a basic roll, cloverleaf, Parkerhouse or other shape. Shape as desired and place on a parchment lined baking sheet. Cover lightly with a towel and place in a warm spot until doubled in size.
10
Optional: lightly brush rolls with melted butter or egg wash (egg water). Bake at 400 for 10-12 minutes or until golden brown and fluffy.
Serve warm.
Rolls may be kept for 2 days at room temperature. Extra rolls may be frozen up to 1 month. To defrost, let thaw at room temperature or defrost in microwave in 20 second intervals per roll.
