This is a very adaptable recipe, I just wish the ratios of flour and sugar were corrected. I used 2 T of honey instead of 4 T white sugar since I was looking to make a wholesome sandwich bread without any sweetness. I also ended up using 4 1/2 to 5c. whole wheat flour (Golden Buffalo flour to e exact - you can find it in the bulk section of many natural foods stores/co-ops). I used vegetable oil rather than margarine, and added 1/4c+2T ground flax meal for added nutrition. Rather than rolls, I made loaves of bread. One recipe (using the 4 1/2 c. flour) makes 2 standard sandwich loaves. You don't need to let the loaves rise as much as you would think because the eggs make it puff in the oven. I live at 4000 feet elevation, and baked the loaves at 375F for 25 minutes. The flavor is subtle, light, slightly-earthy, and DELICIOUS. It toasts really well too! I will definitely be making this again, but with whatever sweet-orange vegetable is in season: pumpkin, butternut squash, carrots, maybe even sweet corn...
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