This recipe must have been updated since some of the earlier comments were posted. My dough was very, very thick. I followed the directions exactly, but left out the garlic as I wanted a more traditional roll. They turned out great. I also made them smaller. I used eggs from the farmer's market, which have very yellow yolks, so my rolls turned out much "yellower".

Reviewed On: May 17, 2009

My mother used this recipe for years, and we loved them. She called them Six Week Muffins, because they could alledgedly last that long in the fridge. They never lasted long enough in our house to test that theory. My mother's recipe called for 3 cups of sugar (3X what is listed here) and 2 teaspons of salt (2X what is listed here).

Reviewed On: Jan. 8, 2009

This was good, and a really different way to prepare sweet potatoes. I grew up on sweet potatoes, and I love them a dozen different ways, but my husband did not grow up eating them. He doesn't like the way most sweet potato preparations are even sweeter - honey, marshmellows, etc. He really liked this. It is also a nice vegetarian meal. I used lots of feta!

Reviewed On: Dec. 14, 2008