1tablespooninstant yeast or 2 tablespoons regular yeast. we use instant
5cupswhole wheat flour
*1/3 cup additional buttersoftened
heat a medium sauce pan over medium heat and add the milk.
cook until the edges begin to foam and froth, but do not allow it to boil. there will be a little layer of the milk "skin" on top.
remove from heat and add the sugar, butter, potato flakes and salt.
stir thoroughly and allow to cool to luke warm.
add the yeast, stir and then add the eggs, stirring until they are mixed in.
place the flour in a large bowl. pour the milk mixture in and stir until the dough has come together, but is still soft. sometimes we only use like 6- 6 1/2 cups of flour. this is not like a bread dough. it is a slightly sticky dough.
cover the bowl with a towel or saran wrap.
let dough rise for one hour. push down and divide dough into 3 parts.
roll out one portion at a time to 1/2" thick and butter 1/2 of dough with a few pats of butter.
fold the unbuttered dough over the buttered dough and press to seal. cut into 1" wide strips.
pick up one strip at a time and tie into knots.
place on lightly greased cookie sheet and cover with a towel.
let rise for 1-2 hours more or until doubled in size.
bake at 350 until golden brown, 14-20 min
Whole Wheat Potato Rolls
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit