I will admit that I am not the most educated cook on the block, but as I get older I am more willing to experiment with recipes. The original recipe is for a mashed potato refrigerator roll that my grandmother used to make every Sunday for after church lunch. It was pretty much no knead in itself and having leftover sweet potatoes I thought maybe I could do this.

BTW, I also found a bread that I want to convert to sweet potato, but I will wait till the next time.

Mixed the dough yesterday afternoon, did a rise and refrigerated overnight. Just did a test bake of four rolls and ate one hot with some maple butter (which makes anything great). They are very short, soft, melt in your mouth rolls, but I didn't seem to taste a lot of sweet potato. It was a roll that I could easily eat without any butter or jam, but gee who would want to? They don't rise well for me on an open pan so I might try muffin tins next time. I also didn't add water to the oven or put them on the preheated stone, although I did put the cookie sheet on the preheated stone. <gg> I would like to try them with perhaps more sweet potato and less water. I certainly will bake another batch tonight for the guys to taste test.

Sweet Potato Refrigerator Rolls

1 pkg. active dry yeast (~2 ½ Tbl)              1 c. unseasoned hot mashed sweet potato

1 ½ c. water                                                   1 ½ tsp. salt

½ c. soft butter                                              ¾ c. granulated sugar

½ c. soft shortening                                     6 c. all-purpose flour, as needed

            In the bowl of your stand mixer, mix all ingredients except flour till blended. Add flour mixing until a stiff dough forms, using more flour if needed.

Lightly brush top of dough with EVOO or canola oil, cover and let rise in warm place until doubled in size and collapses when pushed with a finger. Cover and refrigerate at least 4 hours.

            To use dough, cut off only as much as you need; return rest to refrigerator (covered).  (I simply broke off pieces, it was too short to need to cut) Dough keeps 2 or 3 days in the refrigerator. Shape dough into rolls; brush with butter. Cover with a towel; let rise in warm place until doubled in size. Bake at 425 for 20 to 25 minutes, or until done. Makes 3 dozen.

Maple Butter

¼ c. real maple syrup

3 or 4 T very soft butter

            Mix syrup and butter together. Butter can be melted for ease in mixing. Store in refrigerator.

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Yes I have Judy. We have finally had some rain after months of drought, and it has been very slow steady rain which is what we needed. I am trying to make up for three years of no real kitchen and boy do I have the recipes stacked up. For every one I try, I still find three more. BTW, loved the sound of the Guatamalan Chicken and plan on trying it for the seminar next week. I have chicken breasts in the freezer, loads of canned pineapple and now a good roll to go with it. Woo Hoo! Life is good.

I wonder if we're confusing two yeasts?  The "wet" yeast (which might well be sold by pound) and the now ubiquitous dried yeast.

The Canadian Bread Book says that 1 oz  (25 gm) of Compressed Yeast is equivalent to 1 Tbsp (15 ml) of Bulk Dried Yeast which I take from the book is the old-fashioned variety before the introduction of "instant" dried yeast.