Whole Wheat Potato Rolls Recipe

5 8 7
Whole Wheat Potato Rolls Recipe
Whole Wheat Potato Rolls Recipe photo by Taste of Home
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Whole Wheat Potato Rolls Recipe

Read Reviews
5 8 7
Publisher Photo
My cousin’s classic-with-a-twist recipe is truly delish. Extra rolls freeze well. — Devon Vickers, Goddard, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min.+ rising Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 large eggs
  • 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

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

Nutritional Facts

1 roll: 182 calories, 7g fat (1g saturated fat), 20mg cholesterol, 163mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  • 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
  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

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Reviews forWhole Wheat Potato Rolls

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i_like_pie User ID: 1201160 178511
Reviewed Jan. 18, 2013

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

MY REVIEW
i_like_pie User ID: 1201160 116624
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
stevieaa User ID: 7086917 132311
Reviewed Jan. 14, 2013

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

MY REVIEW
crclk14 User ID: 6754829 177825
Reviewed Dec. 31, 2012

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

MY REVIEW
ShawnaHawthorne User ID: 6987060 192436
Reviewed Nov. 20, 2012

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

MY REVIEW
kitchenmaid User ID: 62335 177824
Reviewed Nov. 11, 2012

"I made these rolls today...WOW, were they good.....A keeper for sure. I plan on having them for Thanksgiving."

MY REVIEW
shanadr User ID: 4059329 183969
Reviewed Nov. 8, 2012

"These rolls are pretty easy & very tasty! Will make them again."

MY REVIEW
Fernflower User ID: 5960667 116621
Reviewed Oct. 25, 2012

"These rolls are so good and so easy to make. I made some of them a little larger,(big enough to use as hamburger buns). I will be making them again and again!"

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