November 17, 2011

Whole Wheat Potato Rolls

1 heaping TBS. yeast
1 cup warm water
1/2 cup sugar
1 teaspoon salt
1/4 c. vegetable oil
1/4 c. melted butter, + more for brushing on top
2/3 cup potato flakes mixed with 2 cups of water
2 tablespoons dough enhancer (optional but it does make them lighter)
5 1/2 to 6 cups freshly ground white whole wheat

Combine yeast and water and cover until foamy. Mix potato flakes with water and stir until dissolved (it should be watery). Add oil (or butter), sugar, salt and one cup of flour, mix. Add flour one cup at a time until dough pulls away from sides of bowl and soft dough forms. Knead 10 minutes. Cover and let rise 1 hour until double in size. Form into balls, cover and let rise until double. Bake at 375 degrees for 15-20 minutes. Brush with melted butter

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