Dec 7 2003
Honey Potato Rolls
1 (1/4 oz) package active dry yeast
3/4 cup warm water (105 to 115°F)
2 1/2 to 2 3/4 cups all-purpose flour
1/2 cup lukewarm mashed potatoes
1/3 cup butter, softened
1/3 cup honey
3/4 teaspoon salt
1 cup whole wheat flour
Dissolve yeast in warm water in large mixer bowl.
Add 1 cup all purpose flour and all remaining ingredients except whole wheat flour.
Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes).
Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough.
Turn dough onto lightly floured surface; knead
until smooth and elastic (about 5 minutes).
Place into greased bowl, turn greased-side up.
Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.
Punch down dough. Shape into 20 balls with floured hands; place into greased 13x9" baking pan.
Cover; let rise until double in size (1 1/2 to 2 hours).
Heat oven to 375 F. Bake for 25 to 30 minutes or until golden brown.
Brush tops of rolls with butter, if desired.
TIP: To bake rolls immediately, prepare and shape as directed above.
Let rise in warm place until double in size(45 to 60 minutes).
Bake as directed.
Yield: 20 rolls