Sweet Potato Rolls - cooking recipe

Ingredients

1 large sweet potato
1 (1/4 ounce) package active dry yeast
1 teaspoon salt
3 tablespoons sugar
1 tablespoon butter
1 cup milk
3 1/2 - 4 1/2 cups bread flour (all purpose can substitute)

Preparation

Peel potato and dice into a sauce pan, add enough water to cover and cook until tender, drain reserving 1/4 cup of the potato water.
Cool the potato water to lukewarm and dissolve yeast in it.
Mash potato and beat in salt, sugar and butter vigorously.
Heat milk until a film shines on top, skim and add to potato mixture. When the right temperature has been reached whisk in the dissolved yeast.
Stir in flour 1 cup at a time until kneading consistency is reached, lift onto a floured board and knead until smooth and elastic, adding flour as necessary. Place in a greased bowl and cover with a tea towel, let rise in a warm place until doubled in size.
Punch down dough, pinch off pieces slightly larger than a golf ball and place in greased muffin pan, let rise until doubled.
Bake in a preheated oven at 425\u00b0F for 13 to 15 minutes or until done (ovens vary), remove to a wire rack to cool.