A lot of holiday treats are off the menu for those of us who have restricted diets.
However this is one of my favorites to make during the winter, and is fairly low in salt.
(As long as you don’t pig out on them.)

This makes about 24 rolls..
4 tsp. granulated sugar
1/2 cup warm water
1/2 cup room temp. buttermilk
3 tsp. melted no salt butter
1 tsp salt (this is the only salt and is spread over 24 rolls)
1 egg
3 1/2 all purpose white flower
1/2 cup mashed sweet potatoes (drained of all liquid first)

Combine yeast with 1 tbsp of sugar and 1/2 cup warm water and let set for 5 minutes to get the yeast kicking.
Mix remaining sugar butter, salt egg and buttermilk to to yeast mixture.
Stir in flour 1/2 cup at a time and then mix in sweet potatoes.
Turn out on a floured board (if it is too liquid add a little flour at a time to get it to the proper stiffness) and knead.
You should only add enough flour to keep the dough from sticking to the board.
This will be a soft dough so don’t overwork it.
When the dough becomes soft, but springy to the touch, roll it into a ball and put it into a buttered bowl and roll it around until coated with butter. Cover and let rise for about 1 hour (or until it had doubled in size.)

Punch dough down and pull into pieces about the size of a golf ball and shape into balls (about 24 of them) and put on a buttered cookie sheet (or pizza pan) and allow to rise until about double in size again.
Bake at 375 for about 20 minutes or until they sound hollow when tapped with a spoon. They will be a pretty brown color.

I like to make a glaze of butter and brown sugar to put on then right before baking.
This makes them “sticky” when they first come out of the oven, although much of the stickiness goes away after it cools leaving a sweet crust..
1 egg