Place potatoes in a small saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 3 tablespoons water. Combine oats and reserved water (mixture will be crumbly). In a bowl, mash the potatoes. Stir in 6 Tbsp butter until blended (potatoes will be very soft). Stir in oat mixture.
In a lrg mixing bowl, dissolve yeast in warm water. Add the eggs, sugar, salt, 2 cups bread flour and potato mixture. Beat until smooth. Stir in remaining bread flour and enough whole wheat flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight.
Punch dough down. Turn onto a lightly floured surface; divide into 32 pieces. Shape each piece into a ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 for 24-30 minutes or until golden brown. Remove from pans to wire racks. Melt remaining butter; brush over the rolls. Sprinkle with poppy seeds if desired. Yield- 32 rolls
Originally Submitted
1/11/2011
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