Step 1

If making your own sweet potato puree, add 3/4 cup of roasted sweet potato (skin removed) and 1/4 cup of warm milk to a blender or food processor. Blend until smooth and pureed.

Step 2

Add 3/4 cup of warm milk to a large mixing bowl. Sprinkle with active dry yeast.

Step 3

Cover with a dish towel or plastic wrap and let proof for 10 minutes.

Step 4

When the yeast is foamy, stir in the sweet potato puree, 1/4 cup melted butter, brown sugar, cinnamon and salt.

Step 5

Using a wooden spoon or stand mixer, add flour 1/2 cup at a time. Mix in flour until the dough is just holding together. If kneading by hand, sprinkle a clean surface with flour. Knead the dough until smooth and elastic, about 8-10 minutes. If using a stand mixer, set to low and knead until the dough is smooth and elastic, about 2-3 minutes.

Step 6

Lightly oil a large mixing bowl with cooking oil. Add the dough, flipping to coat with oil. Cover tightly with plastic wrap or a towel and set in a warm place. Let rise until doubled in size, about an hour.

Step 7

Once doubled in size, use your fist to deflate the dough. Knead lightly a few times to fully deflate. To make the rolls, divide the dough into four equally sized pieces. Divide each of these pieces into three so that you have a total of 12 equally sized pieces of dough. To form into a ball, cup each piece lightly in your palms and roll.

Step 8

Lightly oil a 10x10 or 9x13 baking dish. Evenly space the 12 rolls in the dish. Cover and let rise in a warm place until double in size, about 20-30 minutes.

Step 9

Meanwhile, preheat the oven to 350 degrees F.

Step 10

Once doubled in size, brush the rolls with 2 tablespoons melted butter. Bake at 350 degrees for 15-18 minutes, or until the tops are lightly golden.