Dissolve yeast in milk in a large bowl; let stand 5 min. Add sweet potatoes, 1 T butter, salt, and egg yolks, stirring mixture with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 c flour; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 T at a time, to prevent dough from sticking to hands (dough will feel very soft and tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 min or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down. Cover and let rest 5 min. Line 2 baking sheets with parchment paper. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), shape each portion into a 9-inch rope. Carefully shape rope into a knot; tuck top end of knot under roll. Place roll on a prepared pan. Repeat procedure with remaining dough, placing 12 rolls on each pan. Lightly coat rolls with cooking spray; cover and let rise 30 minutes or until doubled in size. Preheat oven to 400°. Uncover rolls. Bake at 400° for 8 min with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 7 min or until rolls are golden brown on top and sound hollow when tapped. Remove rolls from pans; place on wire racks. Brush rolls with 2 T butter. Serve warm or at room temperature.
Calories 134 (17% from fat); Fat 2.6g (sat 1.2g,mono 0.7g,poly 0.3g); Iron 1.4mg; Cholesterol 22mg; Calcium 21mg; Carbs 23g; Sodium 147mg; Protein 4.3g; Fiber 0.9g
