In a medium sized bowl or glass measuring cup, stir the yeast into the buttermilk.  Let it sit for 5 minutes or until you see bubbles starting to form.  This means that your yeast is alive and the bread will rise.

In the bowl of your stand mixer using the paddle attachment, mix the eggs, purple sweet potato puree, melted butter, sugar, and salt.  Add the yeast mixture to the mixer and mix to combine.

Add your flour, 1 cup at a time to the mixer.  You will need to switch to the dough hook after adding about 3 cups of flour.  Once you add the rest of the flour the dough should come together and not be too sticky.  If yours is too sticky, you may have to add a little more flour.  Mine had some flour at the bottom but I just ended up kneading that in.

Turn out dough into a well floured cutting board.  Continue to knead the dough, adding flour as necessary.  Mine ended up being somewhat sticky so I just added more flour as needed.  It took about 5-10 minutes of kneading to get the desired consistency.  Your dough should be smooth and elastic.

Oil a large bowl, making sure to oil the sides as well.  You do not want your dough to stick to the bowl.  Put your dough top side down into the bowl and gently turn your ball to get the top coated in oil, then flip it over and make sure the other side is coated as well.

Cover your bowl with plastic wrap and let rise for 1-2 hours or until doubled in size.  You can do the finger poke test to see if your dough has risen enough.  Simply poke your dough with a floured finger and if the indentation stays then you know your dough is ready.

SHAPING THE DOUGH

Once your dough has done its first rise, you are ready to shape your rolls.  Divide the dough into 4 portions.  I just used a knife to cut the dough into quarters in the bowl.

Working on a cutting board, take out quarter and make sure to cover the remaining dough again with the plastic wrap.  You shouldn't need any flour at this point, your dough so not be overly sticky especially with the oil from the bowl.  Gently shape the dough into a log and cut into 8 pieces, you can do less pieces if you want larger rolls.  I weighed out my dough balls to 2.50 ounces, but you don't have to weigh them out.

Once you cut your pieces, roll them into balls.  I found that tucking any jagged pieces under the dough ball helped form a better shape.  I went around the ball and just kept tucking under and pinching the bottom together at the end.  Then to make sure they were round, I placed the roll on the cutting board and gently cupped and rolled the balls in a circular motion.  I know this sounds weird but it helped get a pretty uniform shape.

Place your dough balls on a parchment lined baking sheet and cover with plastic wrap.  You will need at least 2-3 baking sheets depending on how big your rolls are.  This is where you can place them in another greased pan if you don't want to make them on a sheet tray as individual rolls.  Don't over crowd your pan as the rolls will rise some more.  This is also the step that you would want to freeze your rolls if you don't want to make them all.

Allow your rolls to rise for 20 -30 minutes before baking.  I allowed mine to rise 20 minutes before preheating the oven.

BAKING THE ROLLS

Preheat the oven to 400℉, once the oven is preheated place the rolls into the oven.

Cook for 15-20 minutes, or until the tops are brown and they are cooked through.  You will want to rotate your rolls half way through cooking if you cook more than one sheet at a time.

Let the rolls cool for 5-10 minutes before serving.