15 Light Wheat Potato Rolls

I have had several requests for a good potato roll recipe.  These rolls are made with whole white wheat and all purpose flour.  Hence, the name "light" wheat rolls.  When a bread is called "Whole Wheat," I assume that it is 100% all wheat, which is not necessarily true.
The potatoes in these rolls contribute to a tenderness that compares well to a soft white dinner roll.
In the mixing bowl, I have my fresh ground wheat, vital wheat gluten, and currently adding active dry yeast.  Stir everything well.

In a 2c. measure, I put my milk, butter and instead of sugar, I am adding honey.

If you lightly spray your measuring spoon with oil BEFORE measuring the honey, it will just sliiiiiiiide right out ~

The milk/butter mixture was heated in the microwave for 3 minutes on 50% power.  It's a good idea to stir the contents and check the temperature.  This is way to hot.  It will kill the yeast.  Look for "body" temperature....around 98º-99ºF.

I added a cold egg from the fridge and quickly stirred it in.

*Whew*  Got the temp down where I wanted it.

Added instant granular potatoes.  You can add potato flakes or mashed potatoes.  I'm adding it to the warm milk mixture to help dissolve these granules.  Flakes dissolve much more quickly.

I added the potato/milk mixture to my wheat flour ingredients to soak or "sponge" for 15 minutes.  Sponging will soften the bran in the yeast and give your yeast a head start...

15 minutes later, the sponge is poufy, light and bubbly.  Now it's time to add the all purpose flour...

I only added about 1 1/4 c. flour (instead of the 1 3/4 c. listed on the recipe) because my potato granules soaked up a lot of liquid.  If you use flakes, you will probably start with 1 3/4 c.)

Knead for about 4 minutes until dough clings to hook, mostly cleans the sides, smooth, elastic, wet, but not sticky.

The dough is covered with plastic wrap and allowed to rise in a warm place (oven or microwave with a pan or glass of hot water) to rise until double.  To do a "doubled" test, I poke it quickly with 2 fingers...

If the "dents" stay, it's ready.

If not, (the "dents" begin to rise back up) it's not ready.
I purchased this scale at Ross for $20.  I absolutely love it.  I'm more accurate in weighing my flour and can even "portion" size my rolls.  I weighed the entire batch and divided the number by 24 rolls.

Each portion is rolled into a ball.  While I am shaping my rolls, I like to keep them covered with plastic wrap to keep from drying out...

The balls of dough are put into a 9x13" greased baking pan and covered with plastic wrap.

After about 30 minutes, these rolls are doubled in size. Yours may take longer, depending on how cold your dough is, how cold your kitchen is, or the altitude where you live.

These are baked for 20 minutes. I didn't want to make them brown too much, so I laid a sheet of aluminum foil over the top at the 15 minute mark.

Light, fluffy, tender rolls!  This is just begging for a pat of butter....

I'll be right back!

Light Wheat Potato Rolls
(4x6 printable recipe)     (full page recipe)
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