Taro Rolls - cooking recipe

Ingredients

1/4 ounce active dry yeast (1 package)
1 1/2 cups lukewarm water
1/2 cup sugar
1 teaspoon salt
1/2 cup vegetable oil
2 eggs
1 cup mashed taro root (or 1 c ready made poi)
7 cups flour
purple food coloring (optional)

Preparation

Dissolve yeast in lukewarm water in large bowl.
Stir in sugar, salt, oil, eggs and mashed taro and food coloring.
Beat with electric mixer until combined.
Add 4 c flour. Continue beating until smooth.
Stir in enough remaining flour so that mixture is easy to handle.
Turn out onto lightly floured surface (or use dough hook on stand mixer); knead until smooth and elastic (about 10 minutes).
Place in greased bowl and cover with plastic wrap (or use 1 gallon plastic freezer bag) and refrigerate for 8 hours, but no more than 3 or 4 days.
Punch down dough. Let rest 5 to 10 minutes. Shape dough as desired. let rise until doubled in size (about 30 to 40 minutes).
Bake on greased pan in preheated 400 degree oven 15 to 25 minutes. Brush tops with melted butter. Serve warm.