Single-Rise Sweet Potato Dinner Rolls

In a large bowl stir together 2 cups of the flour, the yeast, and salt. In a medium saucepan heat and stir sweet potato, applesauce, milk, and sugar until warm (120°F to 130°F). Add sweet potato mixture to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining 1 to 1½ cups flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes). Cover and let rest 10 minutes. Line a large baking sheet with parchment paper. Divide dough into 16 portions. Roll each portion into a ball and place 1 inch apart on the prepared baking sheet. If desired make ¼-inch-deep decorative cuts across tops of rolls. Cover and let rise in a warm place until nearly double in size (45 minutes). Preheat oven to 400°F. Bake rolls 20 to 25 minutes or until golden. Cool slightly; serve warm. Prep-time: 40 MINUTES / Ready In: 1 HOUR Makes 6 stuffed squash and 2 cups sauce Serving size: ⅙ of recipe