thank you wingnut !

Great sweet potato rolls. I had more potatoes so upped the % of ingredients. The dough is lovely to work with. I  decreased the yeast as I wasn't going to bake them yesterday.  Substituted my whey for milk. The dough responded very well to a long slow rise on the counter and then retarded in the fridge.  Filled with bubbles. Very easy to shape when cold. I retarded 15 of them....50 oz of dough...in a 13x9 covered container. Today all I did was turn it over  on a lightly floured countertop and cut them with a dough blade and barely shape and placed in a greased 13x9 pan !  Easy. Rose for an hour brushed with butter and baked . These are delicious. Lovely rich flavor and slight sweet potato taste comes through We had them with curried butternut squash soup. I froze half. Will definitely make these again. 

risen and ready for oven: crumb:

finished: