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Whole Wheat Potato Rolls

 Whole Wheat Potato Rolls
My cousin’s classic-with-a-twist recipe is truly delish. Extra rolls freeze well. — Devon Vickers, Goddard, Kansas
24 ServingsPrep: 30 min.+ rising Bake: 10 min.

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

  • 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).
  • 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.
  • Punch down dough. Turn onto a lightly floured surface; divide and

2 of 2

Whole Wheat Potato Rolls (continued)

Directions (continued)

  • 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.
  • 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.
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.