1/4 c. firmly packed light brown sugar
1 env. dry yeast
1/4 c. tepid to warm water (105 to 115 levels)
1 lg. Yams, baked until VERY soft (no yams)
3 tablespoons of. unsalted butter
3 1/2 c. all-purpose flour
1 1/2 teaspoon. salt
1/2 teaspoon. ground cardamon
3/4 c. milk
3/4 c. golden raisins
1 egg, combined with 1/2 teaspoon. salt (glaze)
Sprinkle sugar and yeast over water, stir to dissolve. Let stand until foamy and proofed, about ten minutes. Scoop out potato pulp. Mash with butter. Combine flour, salt and cardamon with potato. Add yeast mixture and milk. Stir until dough all comes together or add durable mixer until dough all comes together.
Come out onto gently floured surface and knead until firm and elastic, 8 minutes. Knead in raisins. (Knead with dough hook in durable mixer for 8 minutes). Grease large bowl and add well kneaded dough. Cover and put inside a warm, draft free spot for about one hour until double in volume.
Grease a 12 cup muffin tin with vegetable shortening. Divide dough into 36 equal pieces after punching lower and kneading gently. Roll each bit right into a ball and put 3 pieces in every muffin cup. Cover muffin tin with plastic wrap and let rise until double in volume - about one hour. Heat oven to 400 levels.
Remove wrap. Blend egg well with 1/2 teaspoon of salt until creamy. Using brush, cover each roll with glaze. Position rack in center of oven. Bake for 15 to 18 minutes until golden brown. Allow ten minutes to awesome in pan after which wrap until available within an airtight plastic bag.
NOTE: This recipe could be bending by doubling all ingredients. May require additional time to increase on first rising. To freeze, wrap rolls in foil by 50 percent airtight layers. Thaw to 70 degrees as well as heat in foil for ten minutes in 350 degree oven. Freezes well and could be made 2 days ahead for holiday dinners. An excellent accompaniment to pork or roast poultry. Makes 1 dozen.