You will need about 2 medium sweet potatoes to obtain 2 cups cooked flesh. We like the flavor of roasted potatoes best, but you could also use boiled or steamed potatoes. Before using, peel and discard the skins.

　　

Ingredients

makes 20

　　1/4 cup warm water

　　1 envelope active dry yeast (1 scant tablespoon)

　　1 cup milk

　　1/3 cup unsalted butter

　　1/2 cup sugar

　　1 1/2 tablespoons coarse salt

　　1 teaspoon ground cardamom

　　2 cups cooked sweet potatoes (about 2 medium)

　　1 teaspoon fresh lemon juice

　　1 large egg, lightly beaten

　　7 cups sifted all-purpose flour

　　Vegetable oil, for bowl

　　Melted butter, for brushing

　　

Step 1

Place the warm water in a small bowl, and sprinkle with the yeast. Let stand until the yeast is dissolved and mixture is foamy, about 7 minutes.

　　

Step 2

In a small saucepan, heat the milk over medium heat just until it begins to steam and bubble around the sides. Remove from heat; add the butter, and stir until melted and combined. Stir in the sugar, salt, and cardamom. Let cool slightly.

　　

Step 3

Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside. Combine the sweet potatoes and lemon juice in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth, 2 to 3 minutes. Beat in the egg and milk and yeast mixtures until smooth.

　　

Step 4

Switch to the dough hook attachment. Add the flour, 1 cup at a time, beating until a stiff dough forms. Continue kneading the dough on medium speed until smooth, about 8 minutes. The dough will still be slightly sticky.

　　

Step 5

Transfer to a large oiled bowl. Cover with a clean kitchen towel, and let stand in a warm place to rise until the dough is doubled in bulk, about 1 hour.

　　

Step 6

Punch down the dough, and knead again with your hands, just until smooth. Using a bench scraper or sharp knife, cut the dough into 20 equal pieces, and shape them into rolls.

　　

Step 7

Place the rolls on the prepared baking sheet, about 2 inches apart; cover with a kitchen towel, and let rise again in a warm place until doubled in bulk, about 40 minutes.

　　

Step 8

Using kitchen scissors or a sharp paring knife, snip an X in the top of each roll. Brush the rolls with melted butter. Bake until the tops of the rolls are golden, about 20 minutes, rotating the pan halfway through. Transfer to a wire rack; serve hot or at room temperature.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.