Sweet potato bread

I’ve got this from Have cake, will travel site. it is gorgeous beyond word!

For 4 rolls:
1/2 cup sweet potato purée
1/3 cup + 2 Tsp pure water
1 Tsp canola oil
2 Tsp pure maple syrup
1 cup bread flour
3/4 cup white whole wheat flour
1/4 cup dark rye flour
1 Tsp soy milk powder
4 tsp vital wheat gluten
1 tsp sea salt
1/4 tsp ground nutmeg
3/4 tsp bread machine or instant-rise yeast

Helpful links: Conversion
whisk in oil and sweet potato.
Start adding the dry ingredients and stir with a wooden spoon, until you need to start using your hands to knead the dough.
Place on a clean, lightly floured surface and knead until the dough is smooth and elastic, for about 5-10 minutes. Shape into a ball.

Lightly coat a large bowl with oil, swirl the dough around to coat it so that it doesn’t go dry while rising. Cover with lid or plastic wrap, let rise in a warm area for 90 minutes.

20 minutes prior to dough being done rising, preheat oven to 400F. lightly coat 4 mini Bundt pans with non-stick cooking spray, add flour and shake it around so that it covers the whole pan. if you don’t want to use Bundt pans, simply line a baking sheet with parchment paper or Silpat.

Punch down dough, flatten it a bit and divide into 4 equal parts. shape into balls. If using mini Bundt pans: make a hole in the center of each ball of dough, like you would with a bagel. Place it in the pan and press it down with the flat of a spoon. If not using Bundt pans: place on prepared baking sheet.

Bake for 20 minutes, until the bottoms sound hollow when tapped, the rolls look golden brown, and that an instant-read thermometer reads the rolls to be 200F in their center.
Let cool on a rack.