Sweet Potato Hot Rolls

Grease two 8 to 9-inch round cake pans.

In large bowl, combine flour mixture with yeast from foil packet, wheat germ and sugar; mix well.

Stir in hot water, sweet potatoes, margarine and 1 egg until dough pulls away from sides of bowl.

Put dough on lightly floured surface, grease and flour hands; shape dough into ball. Knead for 5 minutes until smooth; sprinkle with flour if dough becomes sticky.

Cover dough with large bowl; let rest 5 minutes. Divide dough into 16 equal parts; shape into balls.

Pull edges under so top will be smooth.

Place 8 balls on each greased pan smooth side up.

Cover with towel and place in warm place to let rise until dough is light and double in size, about 30 minutes. Preheat oven to 375°; uncover dough.

In small bowl, beat eggs and water; brush over rolls, then sprinkle with wheat germ.

Bake for 20 to 25 minutes until golden brown.