In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Stir; cover & set aside until frothy, about 10 minutes.
In a large bowl, whisk together remaining 1/4 cup sugar, mashed avocado, eggs. Add yeast mixture & stir to combine.
In another bowl, whisk flour & salt. Add flour mixture to yeast mixture gradually, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least an hour in a draft-free place until dough has doubled in volume.
Punch dough down. Divide into 18 equal pieces in shape into balls. Place into a greased baking dish & cover with plastic wrap/towel. Allow to rise until doubled in volume, about an hour.
Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then brush with the Tbsp of butter. Serve with Mango Chutney.
Mango Chutney
In a saucepan, combine all chutney ingredients; bring to a boil. Reduce heat to medium-low; cook, stirring, until reduced & thick. Refrigerate any not used on rolls.