Didn't have potato flakes, so subbed with potato starch. Went with the suggestion to use more pineapple juice, so nixed the water. My dough was super sticky. Had to add a bunch of extra flour in order to handle it. Used 1/3 of the recipe to make 9 rolls in a round 8 inch pan. It browned fairly quickly, so had to cover with foil for the last 5 mins. In total, baked for 25 mins or so. It smelled great while baking and when I took them out of the oven. However, the texture was similar to that of corn bread. I was expecting a light and fluffy roll. Maybe it turned out this way because I added too much extra flour? Or was it the potato starch substitute?

When I made this, I got a very watery batter. Thus, when I stuck it in the oven, the cake did not rise with a round top like most cakes do. It tasted fine, but it was pretty ugly.

Solid pecan crusted salmon recipe. I ended up with excess crust though. Would do 3/4 of what's prescribed next time. Also, would perfer a higher pecan to bread ratio. Maybe 2:1 instead of 1:1. Had excess honey mustard as well. Probably half would be sufficient. Served this with steamed broccoli and homemade sweet potato fries. Went well together.