Combine 2 cups sweet potato puree, 1/2 cup softened butter, 1/4 cup brown sugar, 2 teaspoons salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a large mixing bowl. Stir until the mixture is smooth and the butter is fully incorporated, creating a fragrant base for your dough that fills your kitchen with autumn spice.

Add 2 large eggs and 1 teaspoon vanilla extract to the potato mixture, whisking until completely combined. Pour in 1 cup warm milk (approximately 110°F) and mix gently until the liquid is absorbed into the sweet potato base.

Sprinkle 2 1/4 teaspoons instant yeast over the warm mixture and let it sit for 2 minutes to activate. Gradually add 5 cups all-purpose flour, one cup at a time, stirring with a wooden spoon or your stand mixer on low speed until a shaggy dough forms that pulls away from bowl sides.

Knead the dough for 8-10 minutes until smooth and elastic, using a stand mixer with a dough hook or kneading by hand on a floured surface. The dough should feel slightly sticky but manageable; this is the perfect consistency for achieving tender, pillowy rolls that your guests will love.

Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm location for 60-90 minutes until doubled in size. Punch down gently and divide into 18 equal pieces using a bench scraper or kitchen scale for consistency.

Shape each piece into a tight ball and place seam-side down in greased muffin tins or on a parchment-lined baking sheet. Cover again and allow a second rise for 30-45 minutes until puffy and light.

Preheat your oven to 375°F and bake for 23-25 minutes until golden brown on top. Brush warm rolls with the honey glaze immediately upon removal from the oven for that glossy, professional finish.