• Prepare the Sweet Potato: Peel and cube a medium (300g) sweet potato. Cook in an Instant Pot on high pressure for 5 minutes with a quick release, or boil for 15-20 minutes until fork-tender. Mash with a fork or potato ricer to yield 240g (1 cup) smooth puree. Cool to warm.
• Activate the Yeast: In a small bowl, combine warm water and yeast. Let sit for 5-10 minutes until foamy.
• Make the Dough: In a large mixing bowl, combine mashed sweet potato, warm milk, melted butter, sugar, egg, and salt. Mix until smooth. Stir in the yeast mixture. Add 450g (3 ¾ cups) flour and mix until a soft dough forms. If sticky, add up to 30g (¼ cup) more flour, 1 tablespoon at a time, until workable but soft. Knead on a lightly floured surface for 6-8 minutes until smooth and elastic.
• First Rise: Place dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place for 1-1½ hours, or until doubled in size.

Punch Down and Shape the Rolls:

• 15 Rolls: (70-75g each) for slider-sized rolls that touch when risen in a 9x13-inch pan.
• 20 Rolls: (50-55g each) for smaller dinner rolls that touch when risen in a 9x13-inch pan.
• Crescents: (50-75g each): Roll dough into a 12-inch circle, cut into 12-15 wedges, and roll from the wide end.
• Cloverleafs: (60g per roll, 20g per ball): Form three 20g balls per roll and place in greased muffin tins.
• Knots: (50-75g each): Roll into 6-inch ropes and tie into loose knots and bake on a sheet pan.

Rise, Bake & Serve:

• Second Rise: Cover and let rise for 30-45 minutes, until puffy and touching.
• Bake: Preheat oven to 375°F (190°C). Bake for 18-22 minutes, until golden brown.
• Finish: Brush warm rolls with melted butter. Optionally, mix butter with honey or sprinkle with coarse sea salt for a sweet-salty topping.
• Serve: Serve warm with butter, jam, or as slider buns.