This classic sweet potato roll goes perfect with a Turkey Thanksgiving dinner. They are soft sweet and addicting with a spread of butter melting into each and every crevice of the rolls. They are totally addicting.
1/4 cup warm water
1 package active dry yeast
1 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon cinnamon (omit if using white potatoes)
5 tablespoons butter
2 cups cooked and mashed sweet potatoes (or white if you prefer)
1 teaspoon lemon juice
1 egg, slightly beaten
5 to 7 cups sifted all-purpose flour
melted butter, parsley and garlic powder
In a measuring cup, combine warm water and yeast; stir to dissolve. Set aside. In a small saucepan, warm milk, add sugar, salt, cinnamon, and butter. Stir in butter until melted. Pour milk mixture over the mashed potatoes in a large mixing bowl. Add lemon juice to the mixture then beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in 2 cups of the flour and blend with a heavy duty electric mixer for about 1 minute, around 3 minutes for mixing by a hand held style mixer. Add more flour to make a stiff dough.
Knead with industrial style mixer until smooth, or by hand if you don't have one. Place dough in a warm area cover with plastic film and towels over the top for no drafts. Let rise until double in size, around two hours. Punch down and knead once more. Roll dough out to 1/2 inch thick and with a chefs scissors or sharp knife cut into squares or (other shapes) tucking the dough on both sides under. Place the dough into a parchment lined baking sheet an inch apart, cover, and let rise until double in size again which is around 20 minutes. Bake rolls at 400° for approximately 20 minutes, they will be spread into each other. Brush tops with melted butter, sprinkle with a little garlic powder and parsley for garnish while still warm.