Heat 6 cups of water over high heat until it begins to boil. Add the sweet potatoes and cook for 10 minutes or until they are soft. Drain the potatoes.
3 cups peeled and diced sweet potatoes
Begin mashing the potatoes, add the butter, and continue mashing them.
4 tablespoons unsalted butter
Stir in the milk and mash until almost completely smooth, then stir in the egg and salt. Set aside to cool for 10 minutes.
¾ cup milk, 1 large egg, 2 teaspoons kosher salt
In a large bowl, stir the water, sugar, and yeast together. Cover the bowl with a clean kitchen towel and let the yeast activate for 10 minutes.
⅓ cup water, 2 tablespoons granulated sugar, 1 tablespoon active dry yeast
Stir the sweet potato mixture into the activated yeast until smooth then gradually stir in the flour, 1 cup at a time.
4-4½ cups bread flour
When you can no longer stir, turn the dough out onto a well-floured surface and knead for 6-8 minutes, or until the dough comes together, adding flour only when it’s too sticky (too much extra flour will result in tough rolls).
Scrape out the remaining bits of dough in the bowl. Grease the sides of the bowl well.
Tuck the edges of the dough together and place it into the greased bowl.
Cover the bowl with a towel. Let the dough rise in a warm place for 1 hour, or until doubled in size.
Grease a 9x13-inch baking pan with nonstick spray and set aside.
Form 16 equal balls from the dough (about 3 ounces each).
Place the dough balls into the prepared baking pan, cover, and let them rise again for 30 more minutes.
Preheat the oven to 375°F 10 minutes before the rolls are ready to go in.
Bake for 20-25 minutes or until the tops turn a light golden color and they spring back when you lightly touch the tops.
Let the rolls cool for 15 minutes, brush the tops with melted butter, and serve.
Melted butter