These dinner rolls are soft and fluffy, with a rich orange-gold color from the sweet potatoes inside. I used a recipe from The Fresh Loaf, though I omitted the cinnamon and nutmeg. I added an egg glaze on top, which gave the rolls a darker, glossy look. This recipe made 12 good-sized rolls, though they could easily be made smaller to yield 18. We never have rolls for Thanksgiving anymore--they just sit there, uneaten--but I definitely plan to make this recipe again, maybe next time adding some roasted garlic or herbs to the mixture.