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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 32 |
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My cousinâs classic-with-a-twist recipe is truly delish. Extra rolls freeze well. 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 eggs |
1/3 cup mashed potato flakes |
1-1/2 teaspoons salt |
2 cups king arthur unbleached all-purpose flour |
4 to 4-3/4 cups king arthur premium 100% whole wheat flour |
2 tablespoons butter, melted |
quick-cooking oats, optional |
Directions:
1. 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).
2. 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.
3. 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.
4. Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm. Yield: 24 rolls.
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