Yield: 16 small rolls
- 3/4 cup warm water (105 to 110 degrees F)
- 1 packet active dry yeast (2¼ tsp.)
- 1 T. sugar
- 2½ to 3 cups unbleached, all-purpose flour
- 1/2 cup sweet potato purée (about 1 medium potato)
- 1 large egg, beaten
- 1 tsp. finely ground sea salt
- olive oil to coat bowl
- 1½ T. unsalted or salted butter, melted
Stir together warm water, yeast and sugar in small bowl. Let sit until yeast blooms, about 5 minutes.
Add 1 cup flour to bowl of mixer fitted with dough hook. Add yeast mixture, and turn to low. Add sweet potato purée and egg. Turn mixer to medium and mix until all ingredients are combined, scraping sides of bowl.
Add salt. Gradually add in remaining flour 1/2 cup at a time with mixer on low. Scrape sides of bowl as needed and switch mixer to medium. Add enough flour so dough comes together in ball. It should be slightly sticky but firm enough to knead.
Transfer dough to floured surface and knead 2 to 3 minutes, until smooth. Form into ball and coat inside of large bowl with olive oil. Place dough in bowl, cover with clean dish towel and let sit for 1 hour, or until doubled in size.
Punch down dough, return it to floured surface. Knead back into ball and cut dough into 16 equal portions. Roll dough into balls and place them at least 1 inch apart on greased baking sheet or baking sheet covered with silicone mat. Let rise for 30 minutes.
Preheat oven to 375 degrees F. Bake for 12 to 15 minutes, until golden brown and no longer doughy in center. Remove from oven and brush warm rolls with melted butter.