• Microwave the milk and water in bowl for 45 seconds. Add the sugar and yeast and let proof for 5 minutes.
  
• Place the sweet potatoes, shortening, 1/3 cup sugar, molasses, salt and eggs in the bowl of a stand mixer. Using the paddle attachment, blend for 1 minute.
  
• Add the flour and yeast mixture to the bowl. Change to a dough hook and slowly mix until the flour is incorporated. Increase the speed and knead, until a soft dough forms. It will still be sticky.
• Set the bowl on the counter and cover with a towel. Let rise until doubled in size, about 1 hour. Dump the dough onto a floured bread board.

Buns

• Using a dough scraper cut the dough into 3 ½-ounce pieces.
  
• Shape into buns. Place onto silpat-lined baking sheets. Flatten with your hand. Brush with butter. Sprinkle with kosher salt. Let rise for 30 minutes.
• Bake in a 400F-degree (205C) oven for 10 minutes.

Buttered Fan Rolls

• Work with half of the dough at a time.
  
• Roll the dough into a large rectangle onto the floured surface.
  
• Using a pizza cutter, cut the dough rectangles about 2 inches long and 1 ½ inches wide.
  
• Brush with melted butter. Sprinkle with kosher salt. (note in this picture, I brushed the butter before finishing cutting into rectangles)
  
• Stack five rectangles on top of each other.
  
• Place lengthwise in a buttered muffin tin. Brush with butter and sprinkle with kosher salt. Let rise for 30 minutes. Bake in a 400F-degree (205C) oven for 12 minutes.

Cinnamon Sugar Fan Rolls

• Follow the steps for the buttered fan rolls above. After brushing with butter, sprinkle liberally with cinnamon sugar, instead of salt.
  
• Stack and place in the muffin tin. Then brush with more butter and sprinkle with more cinnamon sugar. Let rise for 30 minutes. Bake in a 400F-degree (205C) oven for 12 minutes.