How to Make It
- Dissolve yeast, warm water and 1 Tablespoon white sugar in a large bowl. Let stand 5 minutes or until yeast is bubbly and has risen up.
- Add the brown sugar,sweet potato, butter, salt and eggs to the bowl. Beat with electric mixer on low till ingredients are well mixed.
- With the mixer still on low speed, add 3 cups of flour to the bowl, mix until flour is just incorporated . Turn the dough out onto a clean lightly floured surface. Knead the dough and add enough flour ( you have a 1/2 cup remaining flour) to make a soft tacky dough. If you need more flour to achieve a soft , elastic tacky dough use slightly more. Do not over knead the dough.
- Place your soft, elastic slightly tacky dough in a large bowl coated with oil, turn the dough in the bowl so all sides are coated with oil. Place in a warm, draft free place to rise, cover the top of the bowl with a clean kitchen towel. Let rise till double in size, about an hour.
- Punch the dough dough, let it rest for 2 minutes. Divide the dough into 16 pieces rolled into balls. Place in a greased 13x9 inch baking pan. Place in a warm draft free place to rise covered with a clean kitchen towel. The dough will double in size and come up to the top of the pan but not over the pan.
- Bake at 375 degrees for about 20 minutes or until roll tops are golden brown. Remove from the oven, let cool.
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