Put the warm water into a small bowl and sprinkle over the yeast. Allow to bloom for 5 minutes.
Melt the butter and the warm the half & half together in a container for about 30 seconds in the microwave. Add the sweet potato mixture and stir to combine. This will bring down the temperature so it is not hot enough to kill the yeast.
While the yeast is blooming, add the flour, salt, and brown sugar to a mixing bowl or the bowl of your stand mixer.
Add the yeast, egg, honey, and butter/ half & half mixture. Using the paddle attachment or the dough hook, turn the mixer on low to low-medium speed to combine ingredients. If you are doing this by hand, combine all the ingredients in a large mixing bowl until you have a loose dough. If the flour mixture is clinging to the sides, use a scraper to scrape it back into the center so it gets combined.
The dough should be very soft and tacky, but it shouldn't stick to your fingers. If it sticks to your hands, add 1 tsp of bread flour and mix again. Repeat this until the dough is tacky, but not sticking to your hands.
Continue to mix using the dough hook on medium speed for about 5 minutes. This will knead your dough. If your dough becomes too sticky during this kneading time, add another teaspoon of flour and mix again. If you are doing this by hand, knead the dough for about 7-10 minutes or until you have a very smooth and soft dough that does not stick to your hands.
Butter your pan and form the smooth ball of dough into a disc. Place the dough into the pan and cover with a damp towel. I also cover with a silicone cover if proofing using the dehydration function so the towel doesn't dry out. Place the pan on the rack in the lower position, close the TenderCrisp lid and select the dehydration function on 105° F. The rolls will proof in about 30 minutes. *see notes if you do not have the dehydration function, you can still proof in the Ninja Foodi.
Once the dough has doubled in size, it's time to form the rolls. I do suggest weighing the dough and making 10 equal 2 ounce dough. There is a technique that I use for forming the rolls and you can see the video in the recipe post.
Place the rolls in the pan. I usually arrange 7 around the outside and 3 in the middle for this recipe. There will be about ½" of space between rolls. Cover with a damp towel (and silicone or foil if using the dehydration function) and proof the rolls again for 30 minutes or until doubled in size. Remove the rack with the rolls.
Preheat the Ninja Foodi on 350° F for 5 minutes. Cover the rolls with foil or a silicone cover and place the pan of rolls on the rack and lower into the Ninja Foodi. Bake covered at 350° F for 20 minutes.
Uncover and continue to bake uncovered for an additional 3-5 minutes at 350°F or if they are really brown already lower the temp to 325° F and bake for 3-5 minutes You can also take a temp of the center roll and if it is at least 180°F, they are done. Brush with melted butter if desired. Allow the rolls to cool slightly, they will finish cooking as they cool.
Serve & Enjoy!