Sweet Potato Rolls

Ingredients:
1 sweet potato, baked
1 cup milk
1/2 cup white or brown sugar
3 to 4 cups all purpose flour
2 teaspoons instant yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preparing the dough:
Preheat the oven to 375 degrees F.

Combine the cooled cooked sweet potato pulp, sugar, and milk and stir to make a paste. Mix in 2 cups of the flour, the salt, the yeast, and the spices until thoroughly combined. Add more flour, a quarter cup at a time. Mix in after each addition until you have a dough that is tacky but which you can handle with wet hands. When you hit the proper consistency, remove from the bowl and knead by hand for 5 to 10 minutes.

Set the dough aside to rise in a covered bowl for 45 minutes to an hour. Divide into a dozen or so pieces, shape, and then again allow to rise until they have roughly doubled in size, another hour or so.

Right before baking, brush an egg wash over the tops.

Bake for approximately 20 to 25 minutes until they are beginning to turn brown.

Makes 12 to 18