Yield: 24 rolls
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Dry yeast |
| ¾ cup | Warm water |
| ¼ cup | Honey |
| ¼ teaspoon | Sea salt (optional) |
| ¼ cup | Vegetable oil; plus... Enough water to make 1/3 c. |
| 1 \N | Egg or egg replacer |
| ½ cup | Prepared AM Potato Flakes |
| 1½ cup | AM Whole Wheat Flour |
| 2 cups | Unbleached White Flour |
Dissolve yeast in warm water in large bowl. Leave till bubbly (about 10 minutes). Add honey, salt, oil, egg, potatoes and half of flour.
Beat thoroughly. Add enough flour to make manageable dough. Turn out onto lightly floured board and knead for 10 minutes until dough is smooth and elastic. Place in lightly oiled bowl, turning once to coat. Place in warm place and let rise for 1 hour. Punch down, turn onto floured board and shape into desired shape of roll. Place rolls on greased cookie sheet. Cover lightly with plastic or cotton towel and place in warm place to rise till light (about 20-30 minutes).
Bake at 375 F. for 15 to 20 minutes.
Source: Arrowhead Mills "Holiday Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias