Sweet Potato-Cranberry Whole Wheat Dinner Rolls

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Hot tap water

10 ounces whole milk (1 1/4 cups)

1 1/2 packets (10 grams) active or instant dry yeast (1 1/2 tablespoons)

5 ounces whole wheat flour (1 cup + 1 tablespoon)

4 ounces baked sweet potato or yam, mashed (about 1/2 cup)

2 ounces light or dark brown sugar ( 1/4 cup + 2 teaspoons, packed)

2 ounces granulated sugar ( 1/4 cup + 1 teaspoon)

1/2 teaspoon cinnamon

1/8 teaspoon ground allspice

1/2 ounce kosher salt (1 tablespoon) or fine sea salt (about 2 1/4 teaspoons)

2 tablespoons (1 ounce) unsalted butter, heated until nutty brown

11 ounces all-purpose flour (2 cups + 2 1/2 tablespoons) + more to dust

Water in a clean spray bottle, for misting

4 ounces dried cranberries (about 1 cup)

Melted butter, for greasing the pan and brushing dough

Pan spray or oil as needed

Rolled oats or additional flour, for garnish (optional)

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