Sweet Potato Pan Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup mashed sweet potato
• 1/4 cup butter, melted
• 3 tablespoons honey
• 2 tablespoons canola oil
• 1 large egg, room temperature
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon ground cinnamon
• Dash ground nutmeg
• 3-1/2 to 4 cups bread flour

1. In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes.
4. Bake at 375u0b0 until golden brown, 20-25 minutes.

active dry yeast, warm water, mashed sweet potato, butter, honey, canola oil, egg, salt, sugar, ground cinnamon, ground nutmeg, bread flour

Taken from www.tasteofhome.com/recipes/sweet-potato-pan-rolls/ (may not work)