3 tbsp. sugar
1/4 oz. pkg. active dry yeast (2 1/2 tsp.)
2 lg. eggs
1/3 c. milk
1/4 c. butter, melted & cooled, additional butter for brushing rolls
1 tsp. salt
3/4 lb. sweet potatoes, cooked & mashed (3/4 c.)
3 to 4 c. all-purpose flour

In a small bowl, stir together 1 tablespoon sugar and 1/4 cup warm water; sprinkle yeast over mixture. Stir 5 minutes. In a large bowl, whisk together eggs, 2 tablespoons sugar, milk, butter, salt, sweet potatoes, and yeast mixture until well combined. Stir in 3 cups flour, 1 cup at a time. Turn dough out onto a floured surface. Cover with bowl and let rest 10 minutes, incorporating as much of the remaining 1 cup of flour as necessary to prevent the dough from sticking, or until it is smooth and elastic. Form the dough into a ball, place in a buttered bowl. Turn to coat. Let dough rise, covered with plastic wrap for 1 hour, or until double in bulk. Turn onto floured surface, knead briefly. Pinch off pieces of dough about the size of a walnut, form into balls. Put 3 balls of dough into each of 18 buttered muffin tins, brush top with melted butter. Let rise, cover loosely in warm place for 30 to 45 minutes or double in bulk. Bake in preheated 400 degree oven for 12 to 15 minutes in middle rack until golden.