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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Hints Audrey Thibodeau of Mesa, Arizona, This dough will keep for 3 days in the refrigerator, so you can have fragrant, fresh-baked rolls every night. What a treat! Ingredients:
2-1/2 to 3 cups king arthur unbleached all-purpose flour, divided |
1 cup king arthur premium 100% whole wheat flour |
1/2 cup sugar |
1 package (1/4 ounce) active dry yeast |
3 to 4 teaspoons dried basil |
1 teaspoon celery salt |
2 medium potatoes, peeled and cubed |
1-1/2 cups water |
1/4 cup butter, melted |
2 eggs, beaten |
glaze: |
1 egg yolk |
1 tablespoon water |
Directions:
1. In a bowl, combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast, basil and celery salt; set aside.
2. Place potatoes and water in a saucepan; cook until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 120°-130°. Meanwhile, mash or rice potatoes; measure 1 cup (refrigerate remaining potato for another ruse). Combine potato liquid, butter, eggs and mashed potato; add to dry ingredients. Beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a grease bowl; turn once to grease top. Cover and refrigerate overnight or up to 3 days, punching down daily.
3. To bake, punch dough down. Pinch off small portions of dough; roll into 1-in. balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 1-1/2 to 2 hours. beat egg yolk and water; brush over rolls. Bake at 375° for 20 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 dozen.
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