Ann's family has potato rolls at Thanksgiving every year. They are a process to make, but so worth the reward in the end. She gave them a healthy makeover for a lighter version. You can use all white whole wheat flour and still make a great roll, though she used a combination of flours to achieve more of the original flavor she wanted.
- 1 package yeast
- 1/2 cup warm water
- 1 1/2 cups mashed potatoes packed, still warm
- 1/3 cup plain Greek yogurt
- 1/3 cup unsweetened applesauce
- 2 sugar
- 5 Tbsp melted butter divided
- 2 eggs beaten
- 3 tsp salt
- 1 cup 2% milk
- 1 1/2 cups all-purpose flour
- 2 1/2 - 3 1/2 cups white whole wheat flour
- Add yeast to ½ cup warm water. Stir and set aside for 5-10 minutes or until frothy.
- Combine potatoes, Greek yogurt, applesauce, sugar, 2 tablespoons melted butter, beaten eggs, and salt in a large mixing bowl. Set aside.
- Scald the milk by heating in a small saucepan until a skin forms on top and remove from heat just before it begins to boil. Slowly add the milk to the potato mixture.
- Make sure potato mixture isn't too hot and then add the yeast mixture. Stir well.
- To the potato and milk mixture, add the all-purpose flour. Then add in the white whole wheat flour, beginning with 2 1/2 cups. Add more flour as needed so that it is still sticky but can be handled.
- Turn dough out onto a floured board or counter and knead, adding more flour as needed, until smooth and elastic.
- Place dough in a greased bowl, cover and set in a warm place to rise until doubled, about 1 to 2 hours. (Dough can also be placed in the refrigerator overnight to rise).
- Punch dough down and roll out on a floured surface to about 1/4 inch thickness. Using a 2-3" biscuit cutter, cut out rolls. Place rolls 1” apart on a non-stick baking sheet. Baste with remaining melted butter and fold the roll nearly in half (leave about a ¼” edge). Cover and let rise another 1 to 2 hours.
- Preheat oven to 375 degrees F. Bake rolls in preheated oven until lightly golden on top, about 10 to 15 minutes.