Recipe from Midwest Living
Yield: 24 rolls
Prep Time: 30 mins
see savings1/2 cupwarm water (105 degrees to 115 degrees )
see savings2 packagesactive dry yeast
see savings1 cupmilk
see savings1 cupinstant mashed potato flakes
see savings1/2 cuppacked brown sugar
see savings1/2 cupbutter, softened
see savings1 teaspoonsalt
see savings2 cupswhole wheat flour
see savings2 cupsall-purpose flour
see savingsButter or margarine, melted
In a small bowl, combine water and yeast; stir to dissolve yeast. In a microwave-safe bowl, microwave milk, covered, on 100 percent power (high) for 1 minute and 45 seconds or until heated through (scalded).
In a large mixing bowl, combine the milk, potato flakes, brown sugar, butter and salt. Beat with an electric mixer fitted with a dough hook on low speed for 30 seconds, scraping sides of bowl. Beat in yeast mixture and eggs until combined. Add whole wheat flour and beat on low for 3 minutes. Add 1 1/2 cups of the all-purpose flour and beat on low for 3 minutes. Beat in enough of the remaining 1/2 cup flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky). Or, turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/2 cup flour to make a moderately soft dough that is smooth and elastic (5 to 8 minutes total).
Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1 1/2 hours).
Punch dough down. Turn dough out onto a lightly flour surface. Divide dough into three portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease large baking sheets.
Roll each dough portion into a 12-inch circle. With sharp knife, cut each circle into 8 wedges. Starting at the wide end of each wedge, loosely roll toward the point, forming a crescent shape and curving edges inward. Place rolls 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 1 hour.)
Bake in a 350 degrees oven for 8 to 10 minutes or until golden. Remove and cool on wire racks. Brush tops of hot rolls with melted butter. Serve rolls warm.
Per Serving: cal. (kcal) 151, Fat, total (g) 6, chol. (mg) 29, sat. fat (g) 3, carb. (g) 22, Monosaturated fat (g) 2, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 1.77, Thiamin (mg) 0.22, Riboflavin (mg) 0.14, Niacin (mg) 1.38, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 154, Potassium (mg) 101, calcium (mg) 30.29, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet