Sweet Potato Rolls (no kneading)

Sweet Potato Rolls (no kneading) 

 3/4 cup  warm water
1 tablespoon or 1 package active-dry yeast
1 cup mashed sweet potatoes - roasted, mashed and then cooled 
1 cup whole or 2 % milk
1/4 cup melted butter
2 Tablespoons brown sugar
1 teaspoons salt
4 cups all-purpose flour
 
Combine water, yeast and a dash of sugar in a large mixing bowl and let stand until the yeast is dissolved. Add the room temperature mashed sweet potatoes, milk, melted butter, brown sugar, and salt. Stir until combined. Add the flour, mix until it forms a dough. Dough will be sticky.

Place dough in large bowl and cover with lid or plastic wrap.  Let stand until doubled in bulk, at least 2 hours or as long as 5 hours. The dough can be used immediately, but it's easier to work with if you can refrigerate it for at least 2 hours. The dough can also be refrigerated for up to 24 hours. 
 
Put flour on cutting board and place the dough there, put a little more flour on top.  Shape into a disk.  Divide the dough into 24 pieces. Shape into balls and place on a baking sheet with parchment paper. Brush the top with butter.  Allow rolls to rise covered until the rolls are double in size (one hour).
 
Preheat oven to 400 degrees. Bake the rolls for about 20 minutes.  Serve warm.    Also good with honey butter.