Sweet Potato ROLLS - Okinawan RECIPE

*makes 16 medium sized rolls

INGREDIENTS
3/4 lb (1 large) sweet potato, peeled & cut into chunks
1 t dry yeast
1/2 c packed light brown sugar
3 1/2 to 4 1/2 C all purpose flour
2 T unsalted butter, softened
1 T salt
2 large eggs
1 egg - whisked for egg wash

INSTRUCTIONS
1) Put sweet potatoe in pan w/2 c water, bring to boil. Cook for 15 minutes, until tender. Drain, reserving the cooking water. Mash or puree potatoe & place in large bowl. Let potatoe & water cool to lukewarm.

2) Measure 1 C of cooking water & stir in yeast to dissolve. Add yeast misture to potatoe, stir in brown sugar & 1 C flour. Add butter & salt and stir, then add 2 eggs & mis well. Add 2 more cups of flour, a cup at a time.

3)Dust a work surface with flour & turn out the dough. Knead for 5 minutes till soft, & somewhat elastic. Place in clean bowl, cover w/plastic wrap & let rise until doubled - 4 hours.

4) Pull dough away from sides of bowl and turn out onto a floured surface. Lightly grease a backing sheet w/butter.

5) Use sharp knife to divide dough into 16 pieces. Using your palm press the dough lightly into your work surface. roll 1 piece into a round roll. Place shaped roll on baking sheet. Place rolls 1/2 inch apart on baking sheet. Cover w/plastic wrap & rise another 30-40 minutes.

6) Brush tops of rolls with egg wash. Place rack in center of oven & Bake at 400 degrees for 30 minutes. Rolls should be a deep brown on top & golden orange at sides. Let cool 10 minutes before serving.

YUM!

*I tried these a few days ago...and did not estimate enough time for rising...so I finished baking the day after. LOVE them, very yummy to just munch on.