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Sweet Potato Rolls
I changed a few things: I used safflower oil instead of butter, used half whole wheat flour, subbed brown sugar and molasses for the white sugar, and used just a bit more mashed sweet potato. Despite all this, they were still great.
Half were made into dinner rolls while the other half was used as a base for cinnamon rolls. As mentioned more than a few times, they don't really taste like sweet potato, but they were still tasty, fluffy, and moist.
I think I'll add a wee bit more salt next time, as they were just a bit flat.
1 user found this review helpful
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Reviewed On:
Nov. 6, 2011
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