Spinach & Cheese vs Sweet Potato & Pineapple

but I didn't follow any specific recipe, was just kinda winging it.  But the inspiration came from Floyd's recipe for sweet potato rolls. it's pretty versatile, you can modify it just about anyway you want and still have great success. For example, I based mine around a SD rye starter, substituted a cup of pureed spinach for the sweet potato, powdered milk for whole, and added egg whites, grated cheese and butter to make the emerald dough. Also added the yolks, pineapple ferment and butter to the sweet potato, seasoned both batches accordingly, and glazed all the rollz with salted egg white.

Realize now I should have been more clear, but the sandwich from which I cut the strips was just two doughs, the spinach being the "filling." Originally had planned just to do two layers and wrap up the spinach inside a rope of sweet potato, so that only the latter would be visible on the surface of the rollz. Because I think spinach is not particularly attractive when it browns, while sweet potato takes on nice mahogany tones. That way you'd only see any spinach once the roll was sliced open, and its pattern would make for an interesting surprise. Anyway, my timing was off and the dough rose faster than I could handle, so that little scheme was thwarted.

Perhaps you could experiment with this technique yourself, grace, and report back. Any improvements you could devise would be much appreciated!