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Soft, golden brown potato rolls with a touch of nutty whole wheat and a subtle hint of honey reliably disappear faster than the other fixings at the feast, but don't save them for Thanksgiving alone. If you're looking for the perfect accompaniment to a bowl of creamy soup, look no farther

Soft, golden brown potato rolls with a touch of nutty whole wheat and a subtle hint of honey reliably disappear faster than the other fixings at the feast, but don't save them for Thanksgiving alone. If you're looking for the perfect accompaniment to a bowl of creamy soup, look no farther.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 40 rolls
Calories 73 kcal
Author Rebecca Lindamood

Ingredients

  • teaspoons Active Dry Yeast or Instant, or one packet
  • cups warm water for best flavour, use the water in which you cooked potatoes
  • 2/3 cup honey
  • 1 cup mashed potatoes lukewarm
  • 2/3 cup butter softened to room temperature
  • 2 eggs
  • teaspoons salt
  • 2 cups whole wheat flour
  • 5 to 5½ cups all purpose flour

Instructions

To Make the Dough:

  1. In a large mixing bowl, the bowl of a stand mixer, add the water and honey, stir gently and sprinkle the yeast over the top. Let stand for 2 minutes. Add everything but the flours and stir well (using a sturdy spoon or dough hook) to combine. Add the whole wheat flour and 2 cups of the all purpose flour and stir well until even. Add the remaining flour and stir it in. If you have a stand mixer, use the dough hook to knead it. Otherwise, turn onto a generously floured surface and knead until smooth and elastic, about five minutes. Transfer the dough into a large clean mixing bowl or dough bucket, cover tightly with plastic wrap and refrigerate for at least 8 hours but no longer than 5 days.

To Shape the Rolls:

  1. Grease or butter two 9”x13” rectangular or four 8” round baking pans and set them aside.
  2. Turn the dough onto a floured surface and punch it down. Divide in half, then portion each half into 20 equal sized pieces. Roll each piece into a ball.
  3. Place the dough balls into the prepared pans (5 rows of 4 in each rectangular pan or 10 rolls in each round pan.) Cover with a clean towel and let rise in a warm, draft-free place until puffy in appearance and nearly doubled in size, about 2 hours.

To Bake the Rolls:

  1. Preheat oven to 375°F.
  2. Bake the rolls for 20 to 30 minutes or until golden brown. If desired, brush the finished rolls with melted butter.
Nutrition Facts
Soft, golden brown potato rolls with a touch of nutty whole wheat and a subtle hint of honey reliably disappear faster than the other fixings at the feast, but don't save them for Thanksgiving alone. If you're looking for the perfect accompaniment to a bowl of creamy soup, look no farther
Amount Per Serving (1 roll)
Calories 73 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 16mg5%
Sodium 119mg5%
Potassium 45mg1%
Carbohydrates 10g3%
Sugar 4g4%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 1.2mg1%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.