WHOLE WHEAT POTATO ROLLS
My cousin's classic-with-a-twist recipe is truly delish. Extra rolls freeze well. - Devon Vickers, Goddard, Kansas
Provided by Taste of Home
Time 40m
Yield 24 rolls.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts :
WHOLE GRAIN POTATO DINNER ROLLS
These dinner rolls are soft and flavorful with whole grain wheat and mashed potatoes. Incorporate them into your Thanksgiving prep or leftover use, or make them any time of year.
Provided by Melissa Johnson
Categories Recipes
Time 48m
Yield 15 rolls
Number Of Ingredients 16
Steps:
- Prep and Mixing
- Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
- Whisk the dry ingredients (flour, yeast, salt) in a bowl.
- Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
- Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
- Place the dough in a lightly oiled bowl and cover it.
- First Rise
- Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
- Dividing and Shaping
- Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
- Roll the dough into balls and place them in your lightly greased pan(s).
- Lightly brush the rolls with milk and cover.
- Final Proof and Baking
- Let the rolls rise for about 1 1/2 hours.
- Preheat your oven for about 20 minutes at 375F.
- Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
- Bake the rolls for 18-20 minutes.
- Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
- Serving and Reheating
- Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
- Sourdough Version
- The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
- You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
- (The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)
WHOLE WHEAT ROLLS
These rolls rise high and are a light, fluffy and slightly sweet accompaniment to any meal.-Jennifer Martin, East Sebago, Maine
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 196 calories, Fat 5g fat, Cholesterol 18mg cholesterol, Sodium 250mg sodium, Carbohydrate 34g carbohydrate, Fiber 5g protein.
WHOLE WHEAT POTATO BREAD OR ROLLS
This makes great rolls and scones!!! I lost this recipe for over a year and could not find one that was as light. Now that it is on the web I won't ever loose it again!! It was a bread recipe from the back of a wheat bag but I use it for rolls. Can grease 2 1/2 size cans and use as pans. Fill cans 1/2 full.
Provided by Gail Doyle
Categories Breads
Time 1h20m
Yield 4 med. loaf pans
Number Of Ingredients 9
Steps:
- Mash or beat potatoes and water until smooth.
- Cool.
- Add 1 3/4 cup water to potato mixture.
- Add yeast, oil, salt and honey.
- Pour this mixture slowly into flour.
- Mix 5 to 7 min with electric mixer. Dough will be soft.
- Let rest 10 to 15 minute on greased surface.
- Punch down and shape into loaves or rolls.
- Let rise until double.
- Bake rolls 20 to 30 minutes at 400.
- Bake loaves of bread 35 to 45 minute.
Nutrition Facts : Calories 1087.1, Fat 20.1, SaturatedFat 2.9, Sodium 1764.7, Carbohydrate 207.9, Fiber 29, Sugar 18.9, Protein 35.9
WHOLE WHEAT CRESCENT ROLLS
This year, treat everyone to the sweet flavor and soft texture of homemade crescents. Store-bought rolls just can't compare.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, softened butter, eggs, whole wheat flour, 1 cup all-purpose flour, potato flakes, brown sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose 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 and let rise in a warm place until doubled, about 1 hour. Punch dough down., Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; cut each circle into 8 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour or until doubled., Bake at 350° for 8-10 minutes or until golden brown. Brush with melted butter. Serve warm.
Nutrition Facts : Calories 162 calories, Fat 7g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 158mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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