Ingredients
¼cupwaterwarm (about 110 degrees F)
1tbspyeast
½tspgranulated sugar
1cupbuttermilkwarm (about 110 degrees F)
¼cupbuttersoftened
1eggat room temperature
¼cupgranulated sugar
1¼tspsalt
¾cupsweet potato puree
5cupsall-purpose flour
1tbspbuttermelted
Preparation
In the bowl of an electric mixer, whisk together warm water, yeast and ½ teaspoon of granulated sugar.
Whisk until yeast dissolves and let rest 5 minutes. Stir in buttermilk, butter, egg, ¼ cup of sugar, salt and sweet potato puree.
Mix in 1 cup of all-purpose flour. Add remaining flour and knead with a dough hook attachment until dough is smooth an elastic (dough should be slightly sticky, but should pull away from the sides of the bowl).
Transfer dough to a large buttered mixing bowl and cover with plastic wrap and let rise in a warm place until double, about 1 hour.
Butter a 13×9-inch baking dish, set aside. Punch dough down and divide into 20 pieces (each should be about ¼ cup).
Roll pieces into balls and place in greased baking dish (typically 5 rows of 4, and rolls will touch vertically).
Let rise until double, about 30 minutes. Preheat oven to 400 degrees F.
Bake rolls 17 to 20 minutes until golden.
Remove from oven and brush with melted butter.
