2 packages of
yeast (1/4-ounce packages)
1/4 cup sugar
1/2 cup water (110 to 115 degrees)
3 tablespoons melted butter
1 tablespoon salt
3 eggs, one of which is beaten together with 2 tablespoons heavy cream
3 to 3 1/2 cups flour
1/2 cup cooked mashed sweet potatoes
In a bowl combine yeast with 1 tablespoon of sugar and warm water, let proof for
5 minutes.
Add remaining sugar, butter, salt, and 2 of the eggs to the yeast mixture, stir
to blend well. Stir in the flour, 1 cup at a time, and then stir in the sweet
potato.
Turn out onto a floured surface and knead for 2 to 3 minutes adding only enough
flour to prevent it for sticking to the board. When the dough is smooth and
springy, shape it into a ball. Place in an oiled bowl, and coat the dough
completely with oil. Cover bowl with plastic wrap and let sit in a warm place
until it doubles in size, about 1 hour.
Punch down the dough and shape into 2 dozen golf ball sized balls. Place them on
a buttered cookie sheet about 2 inches apart. Cover and let rise until doubled
in size.
Preheat oven to 375 degrees F.
Brush the rolls with the beaten egg and cream mixture.
