In a small bowl, dissolve yeast in warm water. In a large bowl,
combine the 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.
Brush tops with melted butter; if desired, sprinkle with oats. Bake at
375° for 9-11 minutes or until lightly browned. Serve warm.
Originally Submitted
1/1/2013
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