1/4 cup warm water
drizzle of honey
1/3 cup honey
1 cup warm milk
2 TBSP soft butter
1 cup mashed cooked sweet potato or yam
1 tsp salt
1/4 cup wheat germ
1/4 cup gluten (optional)
5-6 cups whole wheat pastry flour (regular whole wheat will work but will be heavier)
1/2 - 3/4 cup softened butter
1/4 - 1/2 cup maple syrup
Combine yeast, warm water and a drizzle of honey and set aside to proof. Combine honey, milk, butter, sweet potato, and salt, then add yeast mixture and stir until smooth. Add wheat germ, gluten, and 4 cups of flour and stir until combined. Turn out onto a floured surface and knead, adding flour as needed until dough is smooth and no longer sticky. Place in a greased bowl in a warm place and let rise about one hour, or until doubled.
Roll dough out into a large rectangle. Combine 1/2 cup softened butter and 1/4 cup maple syrup and spread over dough. Sprinkle with cinnamon to taste. Roll dough up into a cylinder shape and cut. Place rolls in 2 greased 9 x 13 pans and allow to rise again for about 30 minutes.
Bake at 350˚ for 20-25 minutes. Serve plain or with a glaze of your choice.
*Optional alternate version: For richer, gooier rolls, spread with a filling of 3/4 cup softened butter and 1/2 cup maple syrup and sprinkle with cinnamon. Reserve some of the filling and brush it on as a glaze when the rolls are done baking.