BREAD MACHINE SWEET POTATO ROLLS

3/4 cup milk, room temperature

1 cup mashed cooked sweet potato (about one large sweet potato, baked)

3 TB melted butter plus more for the tops when the rolls come out of the oven

1 large egg, beaten

3 3/4 cups bread flour

4 tablespoons granulated sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

WATCH THE DOUGH, IF IT IS TOO WET, ADD FLOUR

Bake the sweet potato, let it cool to room temperature, while letting milk come to room temperature.

Add all ingredients to the bread machine in the order given. Use the basic dough cycle. When the cycle finishes, dump the dough onto a floured surface and cut in half, then cut each half into 9 pieces. Roll each piece into a ball and place on a large greased baking pan (I use a large pizza pan). I make the balls about 1 3/4 ounces each and get 18 rolls.

Cover with a cloth and let rise for about 45 minutes in a warm, draft-free place.

Bake in a 375° oven for about 20 to 25 minutes, until nicely browned. Brush the tops with melted or softened butter while they're hot.