Whole Wheat Buttery Potato Rolls Recipe

Whole Wheat Buttery Potato Rolls Recipe
One thing most people look forward to on Thanksgiving is homemade rolls. Now, with the automatic bread machines, they are easily made by anyone. All you need to do is throw in a few ingredients, turn the machine to the dough cycle, and let it run unattended until it calls you. Shaping rolls is easy, especially with the following Whole Wheat Buttery Potato Rolls, which are simply shaped into balls, dipped in butter, and baked. The mashed potatoes in the dough make them very soft, and the round shape is perfect for making sandwiches with holiday leftovers.
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Freshly ground whole wheat flour is great in these rolls because the nutrients are retained. However, you can use whole wheat flour from the grocery store and the taste will be the same. The whole wheat gives the rolls a nutty flavor. If you have leftover mashed potatoes, you can use them in these rolls; if not, just mix instant mashed potatoes with water to moisten.

24 Rolls

1 cup water
1/2 cup powdered milk
1/2 cup melted butter
1/4 cup sugar
1 1/2 teaspoons salt
2 eggs
1 egg yolk
1 cup mashed potatoes, or use 1/2 cup water mixed with dry potato flakes
2 1/2 cups whole wheat flour, preferably freshly ground
1 – 1 1/2 cups white flour
Topping:
1/2 cup melted butter
Sesame seeds, or other seeds for the top, (optional)
  1. Place the ingredients in the order given into the pan of an automatic bread machine.
  2. Turn the machine to the dough cycle, and as it begins to mix, use a rubber spatula to scrape down the sides until it forms a soft ball. You may need to add a little more flour so that the ball of dough holds its shape.
  3. Let the cycle run, and when finished, transfer the dough to a lightly floured pastry cloth or counter top.
  4. Divide the dough into 24 pieces and smooth and flatten each one.
  5. Pour the melted butter over the surface of an 11" x 17" (approximately) jelly roll pan.
  6. Dip the tops of each piece of dough into the melted butter, then place on the pan four across the short side and six down the long side.
  7. Let the rolls rise until they fill the baking sheet and are doubled in bulk.
  8. Sprinkle with seeds if using.
  9. Bake the rolls in a 350° oven 20-25 minutes or until golden brown.

Amount Per Serving
Calories 167 Calories from Fat 77
Percent Total Calories From: Fat 46% Protein 9% Carb. 45%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 48 mg
Sodium 270 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 2 g
Protein 4 g

Vitamin A 8% Vitamin C 1% Calcium 0% Iron 2%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.