Tender and impossibly light, these sweet potato rolls are just barely sweet. Their interior reminds me of classic potato buns: airy, but smooshes easily into a doughy bite. I've adapted them from a recipe from Fleischmann's yeast, tweaking them to my liking. —Posie (Harwood) Brien
12 medium rolls
milk, heated to 110° F
(7 grams) active dry yeast
to 4 cups all-purpose flour, divided
butter, melted, plus more for greasing the pan
In a small bowl, whisk together the warm milk and the yeast. You don't have to be precise about the temperature of the milk: Just make sure it's warmer than lukewarm but not scalding hot. Set the bowl aside for 5 minutes to proof the yeast.
In a large bowl (or in a stand mixer), whisk together 3 cups of the flour, the sugar, and the salt. Add the melted butter, egg, mashed sweet potatoes, and yeast mixture and stir to combine. Mix the dough until it's well-incorporated.
Add enough flour to make a soft dough (it will be quite sticky, but that's okay. Add the flour a little bit at a time so you don't add too much accidentally.
Knead the dough by hand or with the dough hook on your stand mixer for about 5 minutes, until smooth.
Place the dough in a large greased bowl and cover. Let the dough rise in a warm place until doubled (about 1 hour).
When risen, lightly punch the dough to deflate it. Grease a 9- by 13-inch pan. Divide the dough into 12 equal pieces (a scale is handy here), and roll each piece into a ball. Place the balls in the greased pan, cover, and let rise for about 40 minutes, or until the dough balls are almost doubled in size. (The balls might not look big enough to take up the entire pan; that's okay, they'll get a lot bigger. Just space them out evenly.)
Preheat the oven to 350° F. Bake the rolls for 25 minutes, or until golden brown on the top. Remove from the oven and let cool.