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.
Ingredients
2¼teaspoonsActive Dry Yeast or Instant, or one packet
1½cupswarm waterfor best flavour, use the water in which you cooked potatoes
2/3cuphoney
1cupmashed potatoeslukewarm
2/3cupbuttersoftened to room temperature
2eggs
1½teaspoonssalt
2cupswhole wheat flour
5 to 5½cupsall purpose flour
Instructions
To Make the Dough:
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:
Grease or butter two 9”x13” rectangular or four 8” round baking pans and set them aside.
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.
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:
Preheat oven to 375°F.
Bake the rolls for 20 to 30 minutes or until golden brown. If desired, brush the finished rolls with melted butter.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.