1. Microwave sweet potatoes ~10 minutes or until soft
2. Heat milk in microwave until lukewarm
3. Stir in 1 tsp sugar and yeast
4. In a sauce pan melt the butter
5. In a food processor, add potatoes, remaining sugar, eggs, 6 tbsp
of melted butter, 1 tbsp rosemary leaves, salt. Blend until
combined
6. Add flour in batches pulsing occasionally
7. Slowly pour in yeast and process until incorporated
8. Lightly flour a surface and roll the dough onto it, sprinkle some
flour on the top of the dough
9. Knead until smooth
10. Grease a large mixing bowl, add dough, cover with plastic wrap
and rise until doubled in size
11. Lightly flour a surface, roll dough out and cut into 16 equal
squares
12. Roll squares into balls and place on greased baking dish
13. Cover with plastic wrap and let rise for 1 hour
14. Preheat oven to 350F
15. Bake until golden brown, ~25-30 mins
16. In a small dish combine 3tbsp melted butter, 2 tbsp honey, 1 tsp
chopped rosemary leaves,
17. Brush onto rolls and sprinkle with salt
