Buttery Pull Apart Whole Wheat Potato Rolls

These rolls are easy, extra soft, buttery, doughy, and perfect. Made using a mix of whole wheat flour, mashed potatoes, salted butter, and eggs. The classic dinner roll taken up a notch!

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Name: Buttery Pull Apart Whole Wheat Potato Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 3/4 cup warm water; 2 1/2 teaspoons instant yeast; 2 tablespoons honey; 2 large eggs; 1 cup plain mashed potatoes*; 3 cups all-purpose flour; 1 1/2 cups white whole wheat or whole wheat flour; 1 teaspoon kosher salt; 6 tablespoons salted butter melted + 2 tablespoons for brushing; 1 tablespoon chopped fresh rosemary; flaky sea salt for topping

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INGREDIENTS

3/4 cup warm water
2 1/2 teaspoons instant yeast
2 tablespoons honey
2 large eggs
1 cup plain mashed potatoes*
3 cups all-purpose flour
1 1/2 cups white whole wheat or whole wheat flour
1 teaspoon kosher salt
6 tablespoons salted butter ; melted + 2 tablespoons for brushing
1 tablespoon chopped fresh rosemary
flaky sea salt ; for topping

INSTRUCTIONS

See original recipe: https://www.halfbakedharvest....

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NOTES

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Buttery Pull Apart Whole Wheat Potato Rolls

3/4 cup warm water
2 1/2 teaspoons instant yeast
2 tablespoons honey
2 large eggs
1 cup plain mashed potatoes*
3 cups all-purpose flour
1 1/2 cups white whole wheat or whole wheat flour
1 teaspoon kosher salt
6 tablespoons salted butter melted + 2 tablespoons for brushing
1 tablespoon chopped fresh rosemary
 flaky sea salt for topping

[
  {
    "@type": "HowToStep",
    "text": "1. In the bowl of a stand mixer, combine the water, yeast, honey, eggs, potatoes, flour, whole wheat flour, salt, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Grease a 9x13 inch baking dish with butter. 4. Punch the dough down and divide into 12 equal size dough balls. Arrange in the prepared baking dish. Cover the pan, and let the rolls rise for about 30-45 minutes, until they're puffy. Alternately, you can place the pan in the fridge to rise overnight.5. Preheat the oven to 350. Bake the rolls for 20 to 25 minutes, until they're golden brown on top.6. Meanwhile, melt together the remaining 2 tablespoons butter and the rosemary until the butter is lightly browned. 7. Remove the rolls from the oven, and brush with the melted rosemary butter, sprinkle with salt, if desired. Pull them apart to serve warm."
  }
]

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Nutrition

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Serving Size: 1 recipe (883g)
Recipe Makes: 1

Calories: 2347
Calories from Fat: 842 (36%)

Amt Per Serving		% DV

	Total Fat 93.5g	125 %
	Saturated Fat 50.7g	253 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 6.9g
Cholesterol 1029mg		317 %
Sodium 6760.1mg		233 %
Potassium 1161.3mg		31 %
Total Carbohydrate 305.1g		90 %
	Dietary Fiber 14.4g	58 %
	Sugars, other 290.6g
Protein 70.5g		101 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2347

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