Whole Wheat Potato Rolls
My cousin’s classic-with-a-twist recipe is truly delish. Extra rolls freeze well. — Devon Vickers, Goddard, Kansas
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
Reviews
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We loved these rolls, they were great fresh and leftover. Using as buns is a great idea!
The direction to add the yeast was left out of the magazine version, but it has been corrected here.
When is the yeast added to the other ingredients? The recipe doesn't say...
These were great! The recipe made so many, we used the leftovers as hamburger buns!
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So yummy, reminded me of the brown and serve rolls you by in the store only better.
I made these rolls today...WOW, were they good.....A keeper for sure. I plan on having them for Thanksgiving.
These rolls are pretty easy & very tasty! Will make them again.