Yes, these rolls are tender, moist & the color is pretty, but if you are expecting a little more flavor (like perhaps sweet potato) then you may be disappointed. I too used almost 5 cups of flour instead of 3. If you are short on prep time, when you go ingredient shopping, substitue "Rapid Rise" yeast... Basically you'll mix all your dry ingredients together (including the yeast), and put the margarine in your saucepan with the water as you heat it (using this method you heat the water to 120-130 degrees). In the meantime, I pureed my cooked sweet potatoes & the eggs together in my blender. Once your water has reached the proper temp, add it to the dry ingredients, and then add your blended potato mixture. Once it's all incorporated, knead for about 5 minutes, then cover for 10 minutes and let rest. Then you're ready to shape your rolls. Of course, they need to rise before baking, but you've just saved yourself an hour because you didn't have to wait for it to rise the first time, then punch down, then shape, then rise again, etc, etc. They are quite tasty, but "subtle" is the word of the day. What this recipe needs is sweet potato concentrate. Hmmm...
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