- 1 medium sweet potato
- 1 cup milk
- 1/3 cup butter
- 1 package dry yeast
- 1/4 cup warm water (105-115°)
- 1/3 cup sugar
- 1 1/2 teaspoons salt
- 2 teaspoons grated lemon zest
- 1/2 teaspoon nutmeg
- 5-5 ½ cups unbleached flour
- 3 tablespoons melted butter, for brushing on rolls
Cook sweet potato in boiling water until tender. Cool, peel and mash until you have 1 cup puree. In small saucepan, heat milk and butter together until butter is melted. Pour into large mixing bowl and let cool to lukewarm. In a small bowl, stir yeast into warm water; let sit until it bubbles up, about 5 minutes. Add sugar, sweet potato puree, salt, lemon zest and nutmeg to milk in mixing bowl; stir to combine. Stir in yeast mixture. Add 2 cups flour and beat for several minutes until dough becomes elastic. Continue adding flour, about 1/2 cup at a time, until dough comes together in a ball and is firm enough to knead. Turn out onto lightly floured surface and knead, adding flour as needed to prevent sticking. Work dough until smooth and elastic, about 10 minutes. Place a buttered bowl, turning several times to coat with butter. Cover and let rise in warm place until double in bulk, about 1 hour.
Punch dough down and cut into 24 equal pieces. Grease or spray 2 muffin pans. Divide each piece of dough into 3 smaller pieces. Roll to shape into round balls with the palm of your hand against the work surface. Put 3 balls into 1 muffin cup. Continue with remaining 23 pieces. Before baking, brush each roll generously with melted butter. Cover and let rise in warm place until almost double, about 30-45 minutes. Bake in preheated 375°F oven for 20-25 minutes until light brown.