Sweet Potatoe Rolls

1 Tbsp. active dry yeast
3 Tbsp. honey
1 1/2 cups sweet potato, mashed or pureed (1 large sweet potato, poked with a fork and microwaved about 10 minutes until tender.)
1/2 cup really warm water
3 Tbsp. butter, melted
1 tsp. salt
2 eggs, slightly beaten
3 cups white whole wheat flour
1 cup white flour (you might need a bit more)
4 1/2 tsp. vital wheat gluten
1/2 c. warm evaporated milk
1-2 TBS melted butter for brushing

1. In a large mixing bowl, dissolve honey in warm water. Add the yeast and let stand 10 minutes until foamy.

2. Add sweet potato, butter, salt, and eggs. Stir to mix well.
3. Add flour and wheat gluten. Continue adding more flour until the dough pulls almost pulls away from the sides of the bowl - it will be a bit sticky. Turn dough out onto a lightly floured surface. Knead 2 to 3 minutes, adding just enough flour to prevent sticking (or auto knead in your mixer machine). Shape into a ball.
4. Place in an oiled bowl, and turn dough to coat the surface. Cover, and let raise about 1 hour or longer.
5. Punch down, and allow dough to rest for 2 minutes. Divide dough and form into 12-15 rolls. Place on a lightly greased cookie sheet or in a 9x13 pan. Cover and allow to rise until doubled, about 1 hour. Brush with melted butter.
6. Preheat oven to 375 F. Bake for 15-18 minutes until the centers are cooked through and browned on top.
Makes about 2 dozen rolls.