Honey Butter Sweet Potato Bread Rolls

Make the dough: To the bowl of a stand mixer fitted with the dough hook attachment, add the warm milk, yeast, and 1 teaspoon of sugar. Stir once and set aside for 5-7 minutes, until foamy.

Add remaining sugar, mashed potatoes, butter, and eggs. Use a silicone spatula to carefully fold together until combined. 

Combine together salt and flour. Add flour mixture to the potato mixture and stir together with the spatula until a shaggy dough forms.

Knead the dough in the stand mixer, medium speed, until the dough is pulling away from the sides of the bowl. Turn out dough onto a lightly floured surface and continue kneading by hand for 5-8 minutes, or until the dough is smooth and lightly tacky.

Shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with a clean towel and allow the dough to rise in a warm room for about 90 minutes, or until the dough has doubled in size.

Gently deflate the dough and divide into 18-24 equal portions. Shape each portion into a ball and place into a lightly greased 13x9-inch glass baking dish. Cover once more and let rise another 2 hours, or until very puffy.

Preheat oven to 350℉. Bake the rolls in the oven for 20-25 minutes, or until golden brown.

Make the topping: Combine butter and honey in a small mixing bowl. Use a basting brush to gently brush the tops of each roll with the honey butter.

Allow rolls to cool slightly but serve warm. Enjoy!