Using a table mixer, combine all wet ingredients; then gradually add the dry ingredients. Adjust the amount of flour depending on the stiffness of the dough. The texture should be smooth. (If your mixer does not have a dough hook, then remove the dough from the mixer before it becomes too stiff and add the remaining flour by kneading on a floured table top.) Once the dough is smooth, then kneed on a floured surface. Break off pieces of dough to knead and form into small balls. Place in a greased 9 x 11 pan. Cover with cloth, place in a warm, dry area and allow to rise until doubled in size. Bake at 325 degrees for 20 to 25 minutes.
Makes approximately 1 1/2 dozen rolls.
* Possible substitutions if you do not have access to poi include well cooked and mashed taro root, new potato, parsnips, sweet potatoes or yams
