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Sweet Potato Rolls
source: King Arthur Flour

Ingredients:

dough

• 1/2 c water
• 2 tsp instant yeast
• 2 Tbsp soft butter
• 1 tsp salt
• 1 large egg
• 3/4 c cooked, mashed sweet potato (1 medium)
• 1/4 c nonfat dry milk
•   3 1/4 -3 1/2 c whole wheat flour

topping

• 1 large egg beaten with 1 Tbsp water
• 1/4 c sesame seeds (optional) 

Directions:

To make the dough

1. Place all of the ingredients (holding back 1/2 cup of the all-purpose flour) into the bowl of your mixer or the bucket of your bread machine, set up for the dough cycle. 
2. Mix until you've form a soft, but not sticky dough. Add more flour from your reserved amount if needed to achieve the correct consistency. 
3. Knead the dough for 6 minutes, then place it in a greased bowl, cover and let rise for 45 minutes to an hour; it will almost double in size and look puffy.

To shape and finish the rolls

1. After the first rise, deflate the dough and divide it into 6 pieces. You can roll each piece into a ball, then flatten it to make it 3/4-inch thick (this give it a large enough diameter to fit your sandwich on after baking). Or you can roll each piece into a 12- to 14-inch rope, and form into a Kaiser roll shape. 
2. Place the rolls either in a hamburger bun pan or on a lightly greased or parchment-lined baking sheet. Cover with greased plastic wrap, and let rise for 25 to 30 minutes, until almost doubled. 
3. Brush the tops of the rolls with the beaten egg, and sprinkle with sesame seeds, if using. 
4. Bake in a preheated 375°F oven for 17 to 19 minutes, until the tops are a rich golden brown color. 
5. Remove the rolls from the oven and cool on a rack for 5 minutes.