Steamed sweet potato rolls, mantou

Ran out of all purpose middle protein flour so used whole wheat flour instead and that does not work so well. The same as with regular baked bread, this is too dense. And just as with 100% whole wheat it is very good tasting. I was hoping the baking powder would lift it, and it does, but it is still too heavy.

A portion of sweet potato is mixed with the dough and the rest of the sweet potato applied as a cinnamon roll and with the same elements.  I'm eager to try this again with a dough that is homogenous, with white A/P flour and roll it very simply as little puff pillows.