thank you wingnut !
Great sweet potato rolls. I had more potatoes so upped the % of ingredients. The dough is lovely to work with. I decreased the yeast as I wasn't going to bake them yesterday. Substituted my whey for milk. The dough responded very well to a long slow rise on the counter and then retarded in the fridge. Filled with bubbles. Very easy to shape when cold. I retarded 15 of them....50 oz of dough...in a 13x9 covered container. Today all I did was turn it over on a lightly floured countertop and cut them with a dough blade and barely shape and placed in a greased 13x9 pan ! Easy. Rose for an hour brushed with butter and baked . These are delicious. Lovely rich flavor and slight sweet potato taste comes through We had them with curried butternut squash soup. I froze half. Will definitely make these again.