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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 24 |
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A tasty twist on a potato roll. Very moist and tender. Can substitute melted butter for the oil for extra richness if desired. I mix in a kitchen aid and shape by hand, but could also be mixed in a breadmaker and shaped by hand for baking. Ingredients:
1 (1/4 ounce) package active dry yeast |
1 1/2 cups water (105 to 115 f) |
1/2 cup mashed potatoes |
1/3 cup oil |
1/4 cup honey |
1 teaspoon salt |
3 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
Directions:
1. Soften yeast in warm water with honey until foamy in mixer bowl equipped with dough hook.
2. Add remaining ingredients and let mixer knead the dough hook for five minutes. Dough will be soft.
3. Cover and place in warm place until risen to double. You can also cover and let it rise slowly in refrigerator for up to 24 hours.
4. Punch down and shape into 24 rolls. Place side by side in greased 13 by 9 pan.
5. Cover and let rise again until doubled in size.
6. Bake at 400 degrees for 10 minutes then lower oven to 350 for an additional 12-15 minutes.
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