more experimentation! i saw these sweet potato rolls and knew i wanted to make 'em. but once i started makaing them and reading the recipe, i realized they were really, really sweet & flavored with cinnamon & nutmeg, like a cinnamon roll. now, i have nothing against such things; i quite like 'em. but....not what i was going for in a dinner roll. so, i started thinking of ways i could make them a little more savory instead. into the cupboard i go....sage? hmmmm, no. coriander? no, i've used that before. chinese 5 spice? oh, yeah. perfect. so, i only used 1/4 c. of sugar instead of 1/2 (!) and even then i thought it might be too much, and used, oh, a heaping 1/4 tsp. of chinese 5 spice powder instead of the cinnamon & nutmeg. a little of that stuff goes a long way, and i didn't want to overpower the rolls and scare the others away if they tasted too anise-y or licorice-y. perfect. i mean, these were inspired! and it justifies having the 5 spice in my pantry. i really never use it. now, i will. if you have any 5 spice lying around, i suggest you try using it with sweet potato applications. it's a nice combination. (or the winter squashes that are starting to appear in the market now. butternut squash soup w/ 5 spice? roasted acorn squash with maple & 5 spice? yeah, that would work.)
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