Step 1: Begin by preparing the sweet potato. Peel, dice, and boil until very tender, then mash until smooth. Allow the puree to cool completely before using.

Step 2: In a large bowl, combine the cooled sweet potato puree with melted butter, sugar, eggs, and salt, mixing until fully combined.

Step 3: Add the warm milk to the bowl and stir well.

Step 4: Mix in half the flour along with the dry yeast. Stir until smooth, then add the remaining flour and continue mixing until a soft dough begins to form.

Step 5: Transfer the dough to a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Step 6: Place the dough into a lightly oiled bowl, cover, and allow it to rise for about 1 hour and 30 minutes, or until doubled in size.

Step 7: Gently deflate the dough, divide it into equal portions, and roll each portion into a smooth ball.

Step 8: Line a 9×13-inch baking pan with parchment paper and arrange the dough balls slightly spaced apart.

Step 9: Mix the egg and milk for brushing, lightly coat the rolls, cover the pan, and let the rolls rise again for 40–60 minutes until doubled.

Step 10: Preheat the oven to 200°C. Brush the rolls again with the egg mixture, sprinkle lightly with sea salt, and bake for 20 minutes until golden brown.

Step 11: Remove the pan from the oven and allow the rolls to cool slightly before serving.