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1
Make sure all of your ingredients are at room temperature or slightly warm. In a large bowl whisk together the mashed sweet potato, buttermilk, egg, butter, sugar, salt and yeast. Allow mixture to sit for 5 minutes.
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2
Begin by stirring in the flour one cup at a time, mixing well after each addition. Continue stirring in flour until the dough becomes too stiff to continue stirring easily. Turn the dough out on to a floured surface and continue adding flour and begin kneading the dough until it becomes soft and smooth, kneading approximately 10 minutes total.
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3
Form the dough into smooth ball. Transfer to a well greased bowl, cover the bowl with parchment paper that you've sprayed lightly with cooking spray (to keep the dough from sticking to the paper when it rises), cover with a kitchen towel, set in a warm spot and allow to rise until it has doubled in bulk (usually about an hour).
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4
When dough has doubled, punch down with your fist and transfer to your lightly floured work surface. Cut the dough in half (I use a metal bench scraper), then cut each half into 8 - 10 equal pieces depending on the size of roll you want, setting the pieces aside on your surface. When all the pieces are cut, cover them with a towel and let them rest for 10 minutes before shaping.
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5
Preheat oven to 375 degrees and make sure two oven racks are situated in the middle of the oven. Line two baking sheets with parchment paper.
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6
Lightly flour your hands and shape each piece of dough into a ball by rolling between your palms. Make sure the tops of the rolls are smooth. Divide the rolls between the two baking sheets and cover with a towel. Let rolls rise for about 20 minutes, remove towel and bake in preheated oven for 20 - 25 minutes until golden brown.
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7
Remove from oven and cool on wire rack. Store in plastic zip-lock type bags until ready to serve. To re-warm, wrap gently in foil and heat for about 8 - 10 minutes in a 350 degree oven.
