Potato Rolls

1/2  cup		mashed potatoes
1/4  cup		milk
2  teaspoons		unsalted butter
3/4  teaspoon		salt
2  teaspoons		honey
2  teaspoons		dry yeast
1/8  cup		warm water
2-1/2  cups		whole wheat flour
2  tablespoons		Butter - Salted

Tip: For nutritional information on all the ingredients in Potato Rolls just click on each ingredient name. Then adjust the serving size for any Potato Rolls ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Boil potato until soft. Drain and reserve cooking liquid. Press the potato through a food mill.

Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature.

Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes.

Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a sheet pan. Roll out dough into a 9" x 12" rectangle and cut into 12 pieces. Place dough on pan, cover with plastic, and let rise until doubled, about 45 minutes.

Preheat oven to 350 degrees F. Bake 12 minutes, until rolls sound hollow when tapped. Brush tops with butter or margarine and let rest at least 20 minutes.