Brown Butter Sweet Potato Buttermilk Rolls

• 2-1/4 teaspoons Active Dry Yeast
• 1 cup Warm Buttermilk (110 To 115 Degrees F)
• 3 cups To 4 Cups All-Purpose Flour
• 1/2 cups Mashed Cooked Sweet Potato
• 1/4 cups Unsalted Butter, Melted And Slightly Cooled, Plus 2 Tablespoons For Brown Butter
• 2 Tablespoons Granulated Sugar
• 1-1/4 teaspoon Salt
• 1 Egg

1. In large bowl or bowl of stand mixer, dissolve yeast in buttermilk. Let sit 5 minutes.
2. Add 3 cups flour, sweet potato, butter, sugar, salt and egg. Stir just until dough forms.
3. On lightly floured surface, knead dough by hand 10 minutes, adding just enough remaining flour until smooth, soft and elastic dough forms. Or knead dough with dough hook in stand mixer on medium speed 5 minutes, adding just enough remaining flour until smooth, soft and elastic dough forms.
4. Shape dough into ball; place in lightly greased bowl, turning once to coat. Cover bowl with plastic wrap and let dough rise in warm place 1 hour until doubled.
5. Meanwhile, heat oven to 375u0b0F. Lightly grease 13-by-9-inch pan with cooking spray or butter.
6. Punch down risen dough. Divide dough into 12 pieces. Shape each piece into ball. Space rolls evenly apart in prepared pan. Cover pan with plastic wrap and let rolls rise 20 minutes.
7. Meanwhile, in small saucepan over medium heat, melt remaining 2 tablespoons butter. Continue to stir over heat until butter foams, then begins to turn brown. Once golden brown, remove from heat.
8. Brush tops of rolls with butter. Bake 20-25 minutes until rolls are golden and baked through. Brush tops with any remaining melted brown butter, if desired.

active dry yeast, buttermilk, allpurpose flour, ubc, sugar, salt, egg

Taken from tastykitchen.com/recipes/breads/brown-butter-sweet-potato-buttermilk-rolls/ (may not work)