This is ideal for Thanksgiving, a moist, delicious bread roll…
[adapted from Emeril Lagasse]
In 2 packages of active dry yeast, add 1 tablespoon sugar, and 1/2 cup warm water. Stir, allow to rest for 5 minutes. Add and incorporate 1/4 cup minus 1 tablespoon sugar, 3 tablespoons slightly cooled and melted unsalted butter, 1 tablespoon salt, and 2 whisked eggs. One cup at a time, stir in 3 to 3 1/2 cups bread flour, then 1/2 cup cooked mashed sweet potato. On a lightly floured board, knead dough 2 or 3 minutes; add a little more flour if needed. Be careful not to add too much flour.
Shape the dough into a ball.
Place in an oiled bowl, coated completely, then entirety of the dough ball. Cover the bowl with plastic wrap, set in a warm place to rise approximately 1 hour, doubled in size. After doubling is complete, punch down and make 2 dozen golf ball sized balls. Cover once more and allow to rise on a cookie sheet placed 2 inches apart before doubling in size again. Lightly brush with the combination of 1 beaten egg and 2 tablespoons heavy whipping cream. Bake in a 375° oven for 20 minutes.
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