Whole Wheat Potato Rolls
My cousin gave me this recipe for classic potato rolls. If you have leftovers or want to make some ahead, go ahead and freeze them—they’ll be just as tasty. —Devon Vickers, Goddard, Kansas
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2 cups warm water (110° to 115°)
- 1/2 cup sugar
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1/3 cup mashed potato flakes
- 1-1/2 teaspoons salt
- 2 cups all-purpose flour
- 4 to 4-3/4 cups whole wheat flour
- 2 tablespoons butter, melted
- Quick-cooking oats, optional
Directions
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1In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
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2Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
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3Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
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4Brush tops with melted butter; if desired, sprinkle with oats. Bake until lightly browned, 9-11 minutes. Serve warm.
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