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1
To make the bacon butter, place bacon in small food processor and pulse several times. Add brown sugar and process until finely chopped. In a small bowl, add 3 tablespoons of the melted butter to the bacon-sugar mixture. Stir to mix well. Set aside until ready to use for rolls.
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2
In a large bowl, combine yeast warm water and honey. Let proof for 5 to 10 minutes.
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3
In a large bowl, combine the yeast mixture, the remaining 8 tablespoons melted butter, beaten egg, salt, and mashed sweet potato. Stir in flour, 1 cup at a time until forms a soft dough. Knead for a few minutes on a floured surface until dough is smooth and springy. Shape into a ball and place in oiled bowl. Turn dough ball to coat in oil. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. Additional option: The dough can also be refrigerated overnight. Put covered bowl in refrigerator, do not let rise on counter; it will rise overnight. Next day, take out of refrigerator and bring to room temperature, about 1 hour.
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4
Gently deflate dough and knead for a minute or two. Divide dough into 3 large sections, then divide each section into 12 small balls of equal size so that you have 36 balls of dough total.
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5
Grease a 12-cup muffin pan and place 3 dough balls into each cup. Put 1 to 2 teaspoons of the melted bacon and sugar butter mixture on top of each roll. Preheat oven to 375u00b0 F. Cover with plastic wrap and place in warm area to rise until doubled in size, 45 minutes to 1 hour.
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6
Bake rolls for 15 minutes, with a rack or large piece of foil under the muffin tin in case of overflow. Remove from pan and let cool on wire rack. Serve with leftover bacon sugar butter and eat!
