Sweet Potato Buns

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup warm water (100-100°F)
• 3/4 cup granulated sugar
• 1/2 cup shortening
• 3 large eggs, lightly beaten
• 1 1/2 tsp salt
• 1 tsp rosemary, crumbled
• 1 tsp garlic powder
• 5 cups all-purpose flour, divided
• 4 1/2 tsp instant yeast

Directions

1. Combine sweet potato, warm water, sugar, shortening, eggs, salt, rosemary, garlic powder in a stand mixer fitted with a flat beater.
2. Combine 4 cups flour and yeast in a large bowl.
3. Add flour mixture to sweet potato mixture. Using low speed, beat just until combined.
4. Turn dough out onto a surface floured with remaining 1 cup flour. Knead dough gently, kneading in remaining flour so that dough is soft and slightly sticky.
5. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise until almost doubled in volume, about 1 – 1 1/2 hours.
6. On a lightly floured surface, roll out dough 1 inch thick. Using a 3 inch round cookie cutter, cut dough into rounds, re-rolling scraps as necessary.
7. Place rounds 1 1/2 inches apart on parchment paper-lined cookie sheets. Cover with greased plastic wrap. Let rise until almost doubled in volume, about 30 – 45 minutes.
8. Meanwhile, preheat oven to 375°F.
9. Uncover pans and bake until buns are firm and golden brown on bottoms, about 15 – 17 minutes.
10. Remove buns from pan and cool on racks. May be frozen.