1/2 cup warm water (105F-115F)
2 Tbl sugar
1 pkg active dry yeast
1/2 cup mashed & cooked sweet potatoes
2 eggs
1 Tbl butter, softened
1 Tsp salt
2 cups whole wheat flour
1-1 1/3 cup all purpose flour
1-2 Tbl butter, melted
In a large bowl, mix warm water, 1 table spoon of sugar and yeast. Let stand 5 minutes, using wooden spoon, stir in remaining sugar, sweet potato, eggs, butter, and salt. Gradually stir in whole wheat and as much all-purpose flour as you can.
Turn out on lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6-8 min). Shape into ball. Place in greased bowl; turn once to grease surface. Cover, let rise in warm place until double in size. (` 1 hr).
Punch down, turn on lightly floured surface. Cover let rest 10 minutes. Lightly grease 13×9 baking pan. Shape into 16 balls, place in pan. Cover and let rise in warm place until double (~45 min).
Bake at 375F oven for 20 minutes until golden. Brush w butter. Serve warm.
