- 1 pound butter, melted
- 1 pint milk, scalded and cooled to 100 - 110 degrees
- 2 cups cooked sweet potato, mashed and cooled to room temperature
- 3 eggs
- 1 tablespoon dry yeast
- 3 tablespoons kosher salt
- 8 - 10 cups bread flour
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a standing mixer fitted with the hook attachment, combine the butter, milk and sweet potato. The mixture should be warm, but not hot - about 100 degrees. Then, add the eggs and yeast and mix until smooth.
- Next, with the mixer on low speed, add the salt and a couple of cups of the flour to the mixture until a wet dough starts to form. Add more flour, one cup or so at a time until the dough begins to pull away from the sides of the bowl. Add one more cup of flour and, when incorporated, increase the mixer speed and knead for about 5 minutes.
- Remove the bowl from the mixer, cover and let rise until doubled in bulk, about 1 hour.
- After it has risen, punch the dough down. Cut the dough into 1 - 2 ounce pieces and form into balls. Then, place the dough balls one inch apart on the parchment covered baking sheet.
- Cover the balls with plastic wrap and let rise again until doubled in size, about 45 minutes. They should feel like little down pillows.
- Brush each piece with a little melted butter and bake in the 400 degree oven for about 12 minutes, or until lightly browned and almost done in the middle. If you don't eat them warm, they should be stored in a bag to keep them fresh. The rolls freeze and reheat nicely.