Two-Grain Yeast Rolls Recipe

Directions:

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain, reserving 3 tablespoons water. Combine oats and reserved water (mixture will be crumbly).
2. In a large bowl, mash the potatoes. Stir in 6 tablespoons butter until blended (potatoes will be very soft). Stir in oat mixture.
3. In a large 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.
4. 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.
5. 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.
6. Bake at 350° for 24-30 minutes or until golden brown. Remove from pans to wire racks. Melt remaining butter; brush over rolls. Sprinkle with poppy or sesame seeds if desired. Yield: 32 rolls.