Sweet Potato Rolls

Ingredients

• 1 (.25 ounce) package active dry yeast
• 4 tablespoons white sugar
• 1/2 cup canned sweet potato puree
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 tablespoons margarine, softened
• 1 teaspoon salt
• 2 eggs
• 3 1/2 cups all-purpose flour
  

Dissolve yeast and 1 tablespoon sugar in the water. Let stand 5 minutes.

Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Place in an oiled bowl, and turn to coat the surface. Cover, and let raise about 1 hour or longer.

Punch down, and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9x13 inch pan. Allow to rise until doubled.

Bake at 375 degrees for 12-15 minutes.