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?
Was this review helpful?
1 user found this review helpful
Didn't have potato flakes, so subbed with potato starch. Went with the suggestion to use more...