Soft Honey Wheat Rolls

(A “tried and true” recipe)

In the mixer, combine:
4 1/2 teaspoons dry active yeast
2 cups warm water
1/3 cup + 1 Tablespoon honey
***Let this mixture sit (with the lid on) for 15 minutes till it’s all foamy

Add:
1/2 cup orange juice
1/2 cup room temperature butter (slightly warmer than room temperature)
1 2/3 cups King Arthur Unbleached All-Purpose Flour (or regular all purpose flour)
3 3/4 cups Whole Wheat Flour (White wheat)
1/3 cup ground flax (if you don’t have this, just put in 1/3 c. more flour)
2 1/2 teaspoons salt
1 1/3 cups instant mashed potato flakes
1/2 cup nonfat dry milk

If needed, add more flour (one tablespoon at a time) till the dough pulls away from the sides of the bowl.  Knead for  5-7 minutes on medium speed.  Place dough in a greased bowl to rise for 90 minutes to 2 hours.

Divide dough in 1/2.  Take half the dough and divide it into halves till you have 16 pieces.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom then roll it under the palm of your hand into a smooth ball.  Then repeat with the other half of the dough.

Place the rolls in a greased pan (they fit nicely on a jelly roll 15” pan and a 9x13 baking dish) spacing them evenly not touching each other.  At this point, you have the option to whisk together 1 large egg white + 1 tablespoon cold water, then brush each roll with egg/water mixture and sprinkle with oats as a garnish.  Almost a must because they look so pretty!

Cover pans with lightly greased plastic wrap (or let rise in the oven with just the light on) and let rise for 1 1/2 hours. Only cook one layer/rack at a time in the oven unless you have a fancy convection oven.  ;)

Preheat oven to 350 and bake for 25 minutes.

Remove the rolls from the oven, and after 2-3 minutes, carefully transfer them to a rack or let them cool in the pans.  Serve warm or at room temperature.

Makes 32 Rolls
Total time: 5 hours (to mix, rise, and bake)