These dinner rolls are soft and fluffy, with a rich orange-gold color from the sweet potatoes inside. I used a
recipe from The Fresh Loaf, though I omitted the cinnamon and nutmeg. I added an egg glaze on top, which gave the rolls a darker, glossy look. This recipe made 12 good-sized rolls, though they could easily be made smaller to yield 18. We never have rolls for Thanksgiving anymore--they just sit there, uneaten--but I definitely plan to make this recipe again, maybe next time adding some roasted garlic or herbs to the mixture.
3 comments:
Those look nice! I'm making my asiago-garlic rolls for T'giving.
Yum!
wow, i'm hungry by just looking at the food ..
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