Sweet Potato Rolls (or Bread).

Sweet Potato Rolls (or Bread)
From "Beard on Bread", by James Beard

2 packages active dry yeast
4 TBSP sugar
1/2 cup warm water
3 TBSP melted butter
1 TBSP salt
3 eggs
3 to 3 1/2 cups all-purpose flour
1/2 cup mashed sweet potatoes or yams
2 TBSP cream


METHOD:
In a large bowl combine the yeast with 1 tbsp of sugar and the warm water. Set aside for 5 minutes until very frothy.
Add the remaining sugar, melted butter, salt and 2 of the eggs, stirring well to blend.
Mix in the flour, 1 cup at a time, and then the sweet potato, adding a little more flour if the mixture is too tacky.
Turn the dough onto a well floured surface and knead for 2 to 3 minutes adding just enough flour to make a smooth and springy dough.
When the dough is smooth & springy to the touch, shape the dough into a ball and place into a large buttered bowl, turning it over until the dough is completely covered with butter.
Cover the bowl with plastic wrapl and let it sit in a warm place until it doubles in size, about 1 hour.
Punch the dough down, then shape it into a ball and let rest for 2 minutes.

For Rolls:
Divide the dough into about 2 dozen golf ball sized balls and place them on lightly oiled baking sheets about 2 in apart (or, if you want the rolls joined, about 1/4 inch apart). Cover and let rise in a warm place to rise until doubled in size- about 30-45 minutes. Meanwhile preheat oven to 190°C/375°F/Gas 5.
Mix the remaining egg with the cream and use to glaze the rolls.
Bake in the oven for 20 minutes until golden.

For Bread:
After the dough has had its first rising, punch down, let rest for 2 minutes, and then turn out onto a floured board. Divide in half, shape into loaves, and place in two buttered 9X5X3 loaf pans. Let rise until almost doubled. Bake at 375 for 40 to 45 minutes.