Whole Wheat Potato Rolls

This recipe is from Wheat for Man, Why and How, Vernice G. Rosenvall, Mabel H. Miller, and Dora D. Flack, Bookcraft Company: Salt Lake City, Utah, 1952, pp. 19. A few used copies of the book may be available from Amazon. Search bookbinder.com for additional copies.

Be sure that your oven is heating exactly as it registers. Read your entire recipe carefully BEFORE you start to mix. Follow measurements and instructions accurately.

• 1/3 cup mashed potatoes
• 1/2 cup potato water
• 1 1/2 cup milk
• 2 eggs beaten
• 2 to 4 tbsp. honey or raw sugar
• 2 tsp. salt
• 2 to 4 tbsp. oil [olive oil is preferred]
• 2 yeast cakes
• 2 tbsp. warm water
• 6 to 7 cups sifted whole wheat flour

Combine mashed potato, potato water, milk, eggs, honey, salt, and oil. Add yeast cakes softened in 2 tbsp. warm water. Add 2 1/2 cups flour to make a sponge. Let rise 1/2 hour. Add about 3 1/2 cups flour to make a medium stiff dough and knead well. Let rise until double in bulk. Knead again and shape into balls about the size of an egg. Use oil generously in greasing muffin tins. Dip top of roll in oil before setting in muffin tin. Let rise 1 to 1 1/4 hours. Bake for 20 minutes at 400F. Parker House rolls may also be made from this recipe. These rolls are delicious when warmed up the next day.

The first time I made these, they turned out wonderfully light. The next several times, though, they were like rocks. So, follow the directions carefully and don’t give up. Baking with wheat is a skill that takes practice!