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Whole Wheat Potato Rolls Recipe
Whole Wheat Potato Rolls Recipe photo by Taste of Home

Whole Wheat Potato Rolls Recipe

Read Reviews (8)
5 8
Publisher Photo
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 servings
TOTAL TIME: Prep: 30 min.+ rising Bake: 10 min.
MAKES: 24 servings

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

Nutritional Facts

1 roll equals 182 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 163 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.

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.
Originally published as Whole Wheat Potato Rolls in Taste of Home October/November 2012, p38

Nutritional Facts

1 roll equals 182 calories, 7 g fat (1 g saturated fat), 20 mg cholesterol, 163 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Whole Wheat Potato Rolls(8)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 18, 2013

We loved these rolls, they were great fresh and leftover. Using as buns is a great idea!

MY REVIEW
Reviewed Jan. 18, 2013

The direction to add the yeast was left out of the magazine version, but it has been corrected here.

MY REVIEW
Reviewed Jan. 14, 2013

When is the yeast added to the other ingredients? The recipe doesn't say...

MY REVIEW
Reviewed Dec. 31, 2012

These were great! The recipe made so many, we used the leftovers as hamburger buns!

MY REVIEW
Reviewed Nov. 20, 2012

So yummy, reminded me of the brown and serve rolls you by in the store only better.

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