3 3/4 - 4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
1 pkg. dry yeast
1 c. milk
1/4 c. butter
3/4 c. mashed, cooked sweet potatoes
1 egg
Melted butter (opt.)

In large bowl, combine 1 cup flour, sugar, salt and yeast; blend well.

In small saucepan, heat milk and butter until very warm (120 to 130 degrees). Add warm liquid, sweet potatoes and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in remaining flour to form a soft dough.

On a well floured surface, knead dough until smooth and elastic, about 2 minutes. Place dough in greased bowl; turn dough to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place, 80 to 85 degrees, until light and doubled in size, about 45 to 55 minutes.

Grease 2 large cookie sheets. Punch down dough several times to remove all air bubbles. On well floured surface, toss dough lightly until no longer sticky. Divide dough into 18 pieces; shape into balls. Place 2" apart on greased cookie sheets. Cover; let rise in warm place until light and doubled in size, about 30 to 40 minutes.

Heat oven to 375 degrees. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets. Brush with melted butter. Makes 18 rolls.