Place cooked bacon in a small food processor and chop for a few minutes. Add brown sugar and process until finely chopped. Melt butter in small bowl and add the bacon sugar mixture to it. Stir to mix well, then set aside until ready to use for rolls.
FOR THE DOUGH:
In a large bowl, combine yeast with ½ cup warm water and 1 tablespoon honey. Let proof for 5-10 minutes.
Add to yeast mixture, 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. **Can refrigerated the dough overnight at this point: Do not let dough rise on counter, instead place the covered dough bowl in the refrigerator. The next day, take the dough bowl out of refrigerator and bring to room temperature, about 1 hour. Proceed with next step in recipe.
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 there are 36 balls of dough in total.
Grease a 12 cup muffin pan and place 3 dough balls into each cup.
Put 1-2 teaspoons of the bacon and brown sugar melted butter mixture on top of each roll. Cover with plastic wrap and place in warm area to rise until doubled in size, 45 minutes-1 hour.
Preheat oven to 375F/190C. Bake rolls for 15 minutes. Can place flat baking sheet or large piece of foil on rack under muffin/roll pan in case of butter overflow. Remove from pan and let cool on wire rack. Serve with leftover bacon sugar butter and enjoy!
Rolls are best eaten immediately
Store leftover rolls in an airtight container in the refrigerator. Eat within 24 hours for best taste