Sweet Potato Rolls
2 (.25 oz) packages active dry yeast
4 Tbsp white sugar
1 ½ cups canned sweet potato puree
½ c warm water
3 Tbsp butter or margarine, softened
1 tsp salt
3 c flour
Dissolve yeast into warm water with 1 Tbsp sugar in a bowl. Let stand 5 minutes or until mixture has doubled in size. Add remaining sugar, sweet potato puree, butter, salt and slightly beaten eggs. Stir to mix well. Stir in 3 c flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking. Do not overknead, it will smooth and shape into a ball much like biscuit dough. After shaped into a ball, place in an oiled bowl and turn to coat the surface. Cover, and let rise about 1 hour or longer.
Dough will take on a spongy texture. Punch down and allow dough to rise for two minutes. Divide into balls and place on a greased cookie sheet or in a 9/13 inch pan. Rise again until doubled.
Bake at 375 degrees F for 12-20 minutes. It will slightly brown. Brush butter on the top. Serve warm.