Title: Whole Wheat Potato Rolls
Categories: Bread
Yield: 24 Rolls

1	pk	Yeast
2	tb	Sugar, Honey or Molasses
2	ts	Salt
1/4	c	Buttermilk Powder
1	c	Instant Potato Flakes
2	c	Whole Wheat Flour
1/4	c	Margarine, soft
2		Eggs, room temperature
2	c	Water, warmed to 130 degrees
2 1/2	c	Flour increase to 3 1/2 cups as needed

In large mixer bowl, combine yeast, sugar, salt, buttermilk powder, potato flakes and whole wheat flour. Add soft margarine and eggs. Add 2 cups warm water and beat until moistened. Beat on medium speed for 2 minutes. By hand add enough flour, one cup at a time, to form a stiff dough. Turn out onto floured board and let rest 5 minutes. Knead until smooth and elastic (5 to 8 minutes). Put in greased bowl, turning to grease all sides. Cover, let rise in warm place until doubled (about 1 hour).

Punch dough down. Turn out onto lightly-floured board and divide dough in half. Divide each half into 12 pieces, form into smooth balls. Place in 2 greased 9-inch round cake pans. Cover, let rise in warm place until doubled in bulk (about 30 minutes).

Bake at 400 degrees for 20 to 25 minutes until golden brown. Remove from pans and cool on wire racks.

Source: SACO Buttermilk Ad

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