Sweet Potato Rolls

Grease 2 rimless baking sheets; set aside.

In saucepan of boiling water, cover and cook sweet potato until tender, about 15 minutes. Drain, reserving 1 cup (250 mL) of the cooking liquid; let potato and cooking liquid cool to lukewarm. Peel and mash potato; set aside.

In large bowl, dissolve sugar in warm milk and reserved cooking liquid. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Stir in mashed sweet potato, green onions, 1 tbsp (15 mL) of the cooled butter, 1 cup (250 mL) of the all-purpose flour and salt to make smooth paste. Stir in 3 cups (750 mL) of the remaining flour, 1 cup (250 mL) at a time, to make soft sticky dough.

Turn out dough onto lightly floured surface; knead until dough is smooth and sticky, adding enough of the remaining flour as necessary, about 10 minutes. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Divide in half. Roll out each into 1/3-inch (8 mm) thickness. Using 3-1/2-inch (9 cm) round cutter; cut out rounds. Stretch each round into slight oval; fold crosswise in half and pat tops gently to maintain shape. Place, 1 inch (2.5 cm) apart, on prepared pans. Cover and let rise in warm draft-free place until nearly doubled in bulk, about 1 hour.

Brush tops with remaining butter. Bake, 1 sheet at a time, in centre of 400°F (200°C) oven until golden and roll sounds hollow when tapped on bottom, about 18 minutes. (Make-ahead: Store in airtight container for up to 1 day or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Additional information : Tip: For a glossy finish, brush tops of rolls with remaining butter after instead of before baking.

Source : Holiday Celebrations: 2007