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1
Place the warm water in a small bowl, and sprinkle with the yeast.
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2
Let stand until the yeast is dissolved and mixture is foamy, about 7 minutes.
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3
In a small saucepan, heat the milk over medium heat just until it begins to steam and bubble around the sides.
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4
Remove from heat; add the butter, and stir until melted and combined.
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5
Stir in the sugar, salt, and cardamom.
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6
Let cool slightly.
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7
Preheat the oven to 400F.
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8
Line a baking sheet with parchment paper; set aside.
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9
Combine the sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes.
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10
Beat in the egg and milk and yeast mixtures until smooth.
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11
Switch to the dough hook attachment.
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12
Add the flour, 1 cup at a time, beating until a stiff dough forms.
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13
Continue kneading the dough on medium speed until smooth, about 8 minutes.
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14
The dough will still be slightly sticky.
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15
Transfer to a large oiled bowl.
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16
Cover with a clean kitchen towel, and let stand in a warm place to rise until the dough is doubled in bulk, about 1 hour.
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17
Punch down the dough, and knead again with your hands, just until smooth.
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18
Using a bench scraper or sharp knife, cut the dough into 20 equal pieces, and shape them into rolls.
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19
Place the rolls on the prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.
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20
Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll.
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21
Brush the rolls with melted butter.
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22
Bake until the tops of the rolls are golden, about 20 minutes, rotating the pan halfway through.
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23
Transfer to a wire rack; serve hot or at room temperature.
