Sweet Potato Rolls

I requested this recipe from my mother-in-law after she made these for us on one of our visits to Idaho. These rolls are so soft and dense and delicious. As usual, I've tweaked the recipe a bit, so that's what you see below. But I've included the original recipe in the photo, just in case you want the authentic version. :)

1 pkg. (2 1/4 tsp.) instant yeast*
1 1/2 cups warm water
1/3 c. sugar (67g)
1 1/4 tsp. salt
2/3 c. shortening (128g)

2 eggs

1 c. canned yams, drained and mashed 

       OR 1 c. canned pumpkin

6 1/2 to 7 c. flour

Softened butter (for spreading on dough before rolling up)

In a stand mixer, combine water, sugar, salt, shortening, eggs, sweet potatoes and half the flour - Sprinkle the yeast over the flour before mixing. Mix in remaining flour until dough is easy to handle. Either turn out onto a floured board and knead for about 5 minutes, OR knead in stand mixer for 5 minutes. Dough should be smooth and elastic, but not sticky.

Divide dough in half. Roll each half into a 16" circle, about 1/4" thick. Spread with softened butter. Cut into 16 wedges. Roll up, beginning at rounded edge. Place point underneath on baking sheet. Let rise until light. (This sometimes takes a while, 2+ hours. Mine rise more when baking.) 

Bake at 375º for 12-15 minutes.

*the original recipe calls for active dry yeast with instructions on how to properly incorporate it, but I always use instant yeast and I add it when I add the flour. No need to dissolve first.