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Sweet Potato Rolls

Reviewed: Sep. 20, 2009
This was a really good recipe. I used real sweet potato (yam) and demerara sugar. I used a 50:50 of ww flour and apf. The dough was really, really soft and moist, I used almost 2cups of dusting flour when kneading. So I think next time I'll just use more flour in the original recipe. I think they needed the full 20mins baking time, but I took mine out after 15mins (I'll go the full time the next time I try them.) The true test was the next day, the rolls were still soft and delicious. I will make these again, and try to substitute the butter this time to see how they turn out. Excellent use of sweet potatoes.
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