SWEET POTATO ROLLS
- 1 package (¼ ounce) dry yeast
- ¼ cup warm water
- 1 tablespoon sugar
- 1 teaspoon coarse or kosher salt
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- ½ cup milk
- 1½ cups mashed cooked sweet potato
- 4 to 5 cups all-purpose flour (depends on moisture of sweet potato) Cornmeal
Instructions:
-  Place yeast, warm water, and sugar in the work bowl of a standing mixer and let the combination stand until it becomes foamy,about 5 minutes. Using the paddle attachment, add salt and then beat in the eggs, melted butter, milk, and mashed sweet potato until thoroughly combined.
- Begin adding the flour, 1 cup at a time, up to 4 cups, reserving the remaining cup. (The rolls will taste better if the dough remains slightly sticky, pulling away from the sides of the bowl without becoming too dry.) Transfer the dough to a large mixing bowl and cover. Let rise in a warm place until doubled in size, about 1 hour. (Alternatively, cover the bowl with plastic wrap and place in the refrigerator for several hours or overnight.)
- Lightly flour a clean, dry work surface and transfer the dough to it by inverting the bowl. (This will d