Sweet potato rolls

The first time I made this recipe from American cookery writer James Beard they were a bit of a disaster; the dough was far too tacky.
Undeterred, I presumed that I had converted the cup measurements wrongly and I decided to have one more try. I added twice the amount of flour and they came out perfect.

They are small, slightly sweet little rolls that make a  nice accompaniment to soups and salads.

SWEET POTATO ROLLS
Makes 24

INGREDIENTS:

14 g dried yeast
40 g sugar
125 ml warm water
3 tablespoons melted butter
1 teaspoon salt
3 eggs
500 g  plain flour
100 g cooked mashed sweet potatoes
1 tablespoon groundnut oil
2 tablespoons double cream
few mixed seeds (opt)

METHOD:

In a large bowl combine the yeast with 1 tablespoon of sugar and the warm water. Set aside for 5 minutes until very frothy.

Add the remaining sugar, melted butter, salt and 2 of the eggs, stirring well to blend.

Mix in the flour and then the sweet potato, adding a little more flour if the mixture is too tacky.

Turn the dough onto a well floured surface and knead for 2 to 3 minutes adding just enough flour to make a smooth and springy dough.

Wash and thoroughly dry the bowl then rub the inside with the groundnut oil.

Shape the dough into a ball and place in the bowl, turning it over until the dough is completely covered with oil.
Cover the bowl with a clean tea towel and let it sit in a warm place until it doubles in size, about 1 hour.

Tip the dough out onto a light floured surface and knead it lightly.

Divide the dough into 18-20 golf ball sized balls and place them on lightly oiled baking sheets about 2 in apart. Cover with clean tea towels and live in a warm place to rise until doubled in size- about 30-45 minutes.

Meanwhile preheat oven to 190°C/Gas  5.

Mix the remaining egg with the double cream and use to glaze the rolls. Sprinkle the tops with a few seeds if using.

Bake in the oven for 20 minutes until golden. Cool on a wire rack.