Ingredients Jump to Instructions ↓

  1. 1 tablespoon active dry yeast

  2. 1/4 cup warm water (110 to 115 )

  3. 3 tablespoons honey

  4. 1/2 cup mashed potatoes (prepared with milk)

  5. 1/2 cup buttermilk

  6. 1/4 cup butter, melted

  7. 3 tablespoons minced fresh thyme or 1 tablespoon dried thyme

  8. 1 teaspoon salt

  9. 1 cup whole wheat flour

  10. 2 to 2-1/2 cups all-purpose flour GLAZE:

  11. 1 egg

  12. 1 teaspoon milk

Instructions Jump to Ingredients ↑

  1. In a bowl, dissolve yeast in water. Stir in honey; let stand for 5 minutes. Add the potatoes, buttermilk, butter, thyme and salt. Add the egg, whole wheat flour and 1 cup of all-purpose flour; beat on medium speed to form a soft dough. Stir in enough remaining all-purpose flour to from a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Divide into three portions; divide each into 18 pieces. Shape each into a ball; place three balls each in greased muffin cups. Cover and let rise until doubled, about 25 minutes. For the glaze, combine egg and milk; brush over rolls. Bake at 400° for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.


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