Potato Rolls

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.