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Reviewed Potato Rolls
May 20, 2012 on FoodNetwork.com
“Amazing! I've made this recipe twice now. Each time I've altered it by using sweet potato on the first run, and Okinawa potatoes on the second. The Okinawa potato gave the rolls a light purplish hugh and a sweeten complexity and soft texture.
This recipe is very forgiving since I proofed it in the fridge overnight, formed it...”