Sweet Potato Rolls

In a measuring cup, combine warm water and yeast; stir to dissolve. Set aside. In a saucepan, scald milk; add sugar, salt, cinnamon, and butter. Stir until butter is melted. Pour milk mixture over the mashed potatoes in a large mixing bowl. Add lemon juice to the mixture then beat until smooth. Cool to lukewarm, then add egg and yeast mixture; blend well. Stir in 2 cups of the flour and beat at medium speed of electric hand-held mixer for about 3 minutes. Add enough flour to make a stiff dough.

Turn onto a floured surface and knead until smooth and elastic. Place dough in a buttered bowl, turn dough to butter top; cover and let rise until double in bulk. Punch down and knead once more, then shape into rolls. Place in a greased baking pan, cover, and let rise until double in bulk. Bake rolls at 400° for approximately 20 minutes, or less if you have made your rolls small. Brush tops with melted butter while hot.
Makes about 1 dozen rolls, depending on size.

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