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Whole Wheat Potato Rolls

My cousin’s classic-with-a-twist recipe is truly delish. Extra rolls freeze well. — Devon Vickers, Goddard, Kansas
  • Total Time
    Prep: 30 min.+ rising Bake: 10 min.
  • Makes
    24 rolls

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
  • 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

  • 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 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.
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