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Whole Wheat Potato Rolls

Total Time

Prep: 30 min.+ rising Bake: 10 min.

Makes

2 dozen

My cousin’s classic-with-a-twist recipe is truly delish. Extra rolls freeze well. — Devon Vickers, Goddard, Kansas
Whole Wheat Potato Rolls Recipe photo by Taste of Home
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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 large eggs, room temperature
  • 1/3 cup mashed potato flakes
  • 1-1/2 teaspoons salt
  • 2 cups all-purpose flour
  • 4 to 4-3/4 cups 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 top. Cover 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 and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
  4. Brush tops with melted butter; if desired, sprinkle with oats. Bake until lightly browned, 9-11 minutes. Serve warm.

Nutrition Facts

1 roll: 182 calories, 7g fat (1g saturated fat), 18mg cholesterol, 162mg sodium, 27g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

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