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BLACK+DECKER^® Versatile 5-Speed Hand Mixer

1. Scrape the pulp from the sweet potato and place in a large mixing bowl. Add the milk, melted butter, eggs, honey and yeast to the bowl. Using the Helix beaters, beat the mixture until smooth without any lumps. 
2. Add the salt and 2 cups of flours. Mix until the dough forms a rough shaggy mix. 
3. Switch out the Helix beaters to the dough hooks. 
4. Add half a cup of flour to the dough in the bowl. Use the dough hooks to mix the flour into the dough. Once it is combined, add another half cup of flour. Blend until the flour is mixed in. Continue following these steps until all the flour is added. The dough should be smooth and not sticky. If it’s sticky add some more flour ¼ cup at a time until it reaches the right consistency. 
5. Sprinkle some flour on a clean countertop. Dump the dough out of the bowl onto the floured countertop. Knead the dough until it is springy to the touch, form it into a ball and put in a large greased bowl with a dish towel over the top. To make the dough rise faster, turn on your oven to the lowest temperature (around 170F). Once it reaches the temperature, turn off the oven and place the bowl inside. The heat from the oven will speed up the proofing process. Check on your dough after about a half hour. Take the bowl out of the oven when the dough is doubled. 
6. Grease 2 regular sized muffin pans and set aside. Sprinkle some flour on the countertop and place the risen dough on the flour. Gently deflate with your hands and push the dough flat- about ½ inch. Using a knife, pizza cutter or a bench scraper to divide the dough into 24 even pieces. The easiest way to do this is to divide the whole piece of dough in half. Set half back into the large bowl that you used to proof the dough. Divide the half of dough on the counter in half and then divide the two halves into 6 pieces. Repeat with the other half. 
7. Roll the pieces of dough into a ball or just drop into the muffin tins. Add 1-2 tbsp of water to the beaten egg for the garnish to make an egg wash. Stir together until blended. Brush the egg wash over the top of the pieces of dough in the muffin tins. Sprinkle some salt on top of the muffin tins. 
8. Put the muffin tins back into the still warm oven to let rise a second time. Once the dough has doubled again, pull the muffins tins out of the oven. 
9. Preheat the oven to 350F. Put the muffin tins in the oven once it is preheated. Bake for 12-15 minutes or until the rolls are golden brown. Serve warm. Store any leftovers in a plastic bag for 3 days or you can freeze them once they are cool for about 3 months.