* Exported from MasterCook *
Rolls, Whole Wheat Potato
Recipe By :Devon Vickers, Goddard, Kansas
Serving Size : 24 Preparation Time :0:00
Categories : Breads/Muffins/Rolls Grains
Posted Potatoes
Amount Measure Ingredient -- Preparation Method
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1/4 ounce active dry yeast -- (1 pkg)
2 cups warm water -- 110-115F
1/2 cup sugar
1/2 cup canola oil
2 large eggs
1/3 cup mashed potato flakes
teaspoon salt
2 cups all-purpose flour
4 cups whole wheat flour -- to 4 3/4 C
2 tablespoons butter -- melted
quick cooking oats -- optional
Prep: 30 min.+ rising
Bake: 10 min.
My cousin's classic-with-a-twist recipe is truly delish. Extra rolls
freeze well.
In 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).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the top.
Cover with plastic wrap and let rise in a warm place until doubled,
about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide and
shape into 24 balls. Place 2 in. apart on greased baking sheets.
Cover with kitchen towels; let rise in a warm place until doubled,
about 30 minutes.
Preheat oven to 375F. Brush tops with melted butter; if desired,
sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.
Yield: 24 rolls.
Source:
"Originally published as Whole Wheat Potato Rolls in Taste of
Home October/November 2012"
S(Internet address):
"http://www.tasteofhome.com/recipes/whole-wheat-potato-rolls";
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Per Serving (excluding unknown items): 180 Calories; 6g Fat (31.2%
calories from fat); 5g Protein; 27g Carbohydrate; 3g Dietary Fiber;
20mg Cholesterol; 18mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1 Fat; 1/2 Other Carbohydrates.