For the dinner rolls:

• Prepare the Sweet Potato: Peel the sweet potato and cut it into 3/4-inch cubes. Place them in a saucepan and cover with water. Bring to a boil and cook for around 5 minutes until the sweet potatoes are tender. To test: remove one of the cubes and make sure it’s easily mashable with a fork. 
• Once the potatoes are done, drain 1/2 cup of the potato cooking liquid into a heat-resistant measuring cup or bowl. Return the pan to the stove.
• Drain the rest of the potatoes and set aside to cool slightly.
• Flour Paste: Add 1/2 cup of the flour to a mixing bowl and stir in the reserved potato cooking water. Stir to form a doughy paste.
  
• Seasoned butter: Add 2 tablespoons of vegan butter to the saucepan and add herbs. Bring to a simmer over medium-low heat and cook for 1 to 3 minutes. Optional: Cook 1 to 3 minutes longer to slightly brown the butter.
  
• Prepare the Dough: To the mixing bowl with the flour paste, add the cooked sweet potatoes, 3 cups of flour, sugar, ground flax, yogurt, yeast, salt, and the slightly cooled vegan herbed butter mixture.
  
• Knead: Use a stand mixer fitted with a bread hook, mix on low to incorporate the ingredients. Gradually increase the speed to bring the ingredients together and to knead the dough around 5 to 8 minutes. The goal is to see the dough slightly pull away from the pan.
• Add flour: If the dough is too sticky (this changes based on the sweet potatoes), add a tablespoon of flour and allow it to mix into the dough. Repeat this, adding up to 4 or 5 additional tablespoons of flour. The dough is supposed to be a little sticky.
• Add butter: Once the dough begins to pull away from the edges of the pan, add a tablespoon of vegan butter, mixing to let it incoroprate into the dough. Then add a second tablespoon, following the same process.
• First Rise: Grease a mixing bowl with vegetable oil. Transfer the dough to a cutting board and form it into a circle. Transfer the dough into the greased bowl, cover, and set aside in a warm, dark place to rise until nearly doubled, around an hour.
  
• Grease a 9x12 baking dish with a light coating of vegetable oil.
• Create Rolls: Remove the dough from the bowl and shape it into a square. Use dough scraper or knife to make four lines vertically and horizontally to create 16 pieces. Cut the pieces and pinch the ends to shape into rolls. Cup your hand around a dough piece and roll it around on the cutting board until it forms a nice shape. Repeat with remaining dough. Place each roll in the prepared pan, leaving space between them. (I did 3 rows of 3 and 1 row of 4)
  
• Second Rise: Cover the pan and set it aside for the rolls to rise, 30 to 45 minutes. Set a timer because you don't want the rolls to overproof. If so, they will still taste fine, but they will not get that pretty dome in the center.
  
• Bake: When you're ready to bake, preheat oven to 350°F/175°C. When the oven is at the correct temperature, remove cover from the rolls, and place the pan in the oven. Bake for 25 minutes, until golden brown on top.
• Topping: After you remove them from the oven, immediately coat with a thin layer of melted vegan butter. These rolls are best when served warm, but can be made ahead and heated up prior to serving.