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.
*Whew* Got the temp down where I wanted it.
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 not, (the "dents" begin to rise back up) it's not ready.
I'll be right back!
Light Wheat Potato Rolls(4x6 printable recipe) (full page recipe)