Sweet Potato Yeast Rolls

- Two ¼-ounce packages active dry yeast
- 1/3 cup granulated sugar or raw sugar
- ½ cup very warm water (105° to 115° F.)
- ¾ cup very warm milk (105° to 115° F.)
- 1/3 cup plus 3 tablespoons butter, melted
- 1 cup puréed cooked sweet potato
- 1 teaspoon salt
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon freshly grated nutmeg
- 5 to 5½ cups unsifted unbleached all-purpose flour
Instructions:
They're best eaten hot with fresh sweet butter.
- Spritz 24 standard-size muffin pan cups with nonstick cooking spray and set aside.
- Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl, and set aside to “work” for about 5 minutes. It will bubble and froth.
- Meanwhile, beat the remaining sugar, the milk, 1/3 cup melted butter, sweet potato purée, salt, lemon zest, and nutmeg in a large electric mixer bowl at low speed just enough to combine. When the yeast mixture is good and frothy, add and beat until smooth.
- With the mixer at low speed, add 2 cups of the flour, then beat for 2 to 3 minutes at moderately high speed until elastic. Continue adding the flour, about ½ cup at a time, until you have a soft but manageable dough.
- Turn the dough onto a lightly floured surface and knead vigorously for several minutes, adding only enough additional flour to keep the dough from sticking.
- Shape the dough into a ball, place in a buttered bowl, then turn the dough in the bowl so the buttered side is up. Cover with a clean, dry cloth and set in a warm draft-free spot for about 1 hour or until the dough has doubled in bulk.
- Punch the dough down, turn onto a lightly floured surface, and knead for about a minute. Divide the dough into 24 pieces of equal size, then from each piece, shape 3 same-size balls. Place 3 balls in each muffin pan cup and brush with the remaining melted butter.
- Cover the rolls with a cloth and set in a warm, draft-free spot for about 30 minutes or until doubled in bulk. Toward the end of rising, preheat the oven to 375° F.
- When the rolls are fully risen, bake in the lower third of the oven for 20 to 25 minutes or until nicely browned and hollow sounding when thumped.
- Serve hot with plenty of fresh sweet butter.