Whole-Wheat Potato Rolls

Make simple sandwiches extra special. Or make half-size for dinner rolls.
Prep time: 15 min. l Proof time: 75 min. | Bake time: 30 min. | Makes 8 sandwich rolls, or 16 dinner rolls
Ingredients:

• 1-3/4 cups water, hot
• 1-1/3 cups Potato Flakes
• 3 cups white whole wheat flour
• 1/4 cup dry milk powder
• 1 package (1/4 oz.) active-dry yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt
• 6 tablespoons butter, softened
• 1/4 cup honey
• 1 egg

Preparation:
Combine hot water and potato flakes in a medium bowl. Let stand 5 minutes.
Mix flour, dry milk powder, yeast and salt in a large bowl of a stand mixer or a mixing bowl.
Stir butter, honey and egg into potatoes. Add to dry mixture  (you might need to add some flour, one 1/4 cup at a time, till the dough pulls away from the bowl) and then kneed the dough in your mixer for about 5 minutes. (Or, beat well with a spoon and knead on a floured surface until smooth.)
Gather dough into a ball and knead 3-4 times on a floured surface. Cut into 8 equal pieces and shape into balls. (Or cut 16 pieces to make dinner rolls.) Place at least 1 inch apart on two lightly greased or parchment lined baking sheets. Cover with a towel and let rise in a warm, draft-free place until double in size, 1 to 1-1/2 hours.
Heat oven to 350°F

Bake until golden brown, 20-25 minutes or until rolls sound hollow when lightly tapped. Remove from oven and brush with melted butter if desired. Cool completely before serving, about 30 minutes.