Sweet Potato Rolls

These are the classic sweet potato rolls from Beard On Bread. I've made these successfully with squash (the frozen stuff in a block, at that) and it works just as well with loaves as with rolls. The only change I made was to use bread flour. This will make the rolls more substantial, which might not be what you're aiming for. If you want feather-light rolls, use AP flour instead (I should also note that squash will produce a lighter bread than sweet potatoes, at least in my experience).

You Will Need:

4 1/2 teaspoons granulated (not instant) yeast (yes, that is quite a bit)
4 tablespoons granulated sugar divided into 3 and 1
1/2 cup warm water
3 tablespoons melted and cooled butter
1 tablespoon salt
3 eggs (2 for the bread and 1 for the wash)
3-4 cups flour (bread or AP)
1/2 cup mashed sweet potatoes
2 tablespoons cream (for the wash)

Combine yeast with 1 tablespoon of the sugar in the warm water and proof 5 minutes. Add to a large bowl along with remaining sugar, butter and salt. Add the eggs and mix well. Add 3 cups of the flour and mix well. Add the potatoes. You want the dough to be soft, but not sticky and Beard suggests being careful of over-kneading it. Personally, I've never found that to be a problem, but he suggests no more than a few minutes of kneading. Add only as much extra flour as is needed to keep the dough from sticking to the work surface.

Place dough in a buttered bowl and let rise until doubled-about 1 hour.

Punch down and let rest a few minutes. Divide into 24 balls and shape into rolls. Place on a buttered baking sheet and let rise again until almost doubled-about 40 minutes. Meanwhile, preheat the oven to 375 degrees F.

Before baking brush with a wash of 1 egg beaten with 2 tablespoons cream. Bake 20 minutes or until rolls sound hollow on the bottom. Cool on rack.