Mandy's Wheat Potato Rolls

We have recently tried to make our potato rolls with wheat flour. We like it more than the white rolls.

1 ½ Cups of warm water
1 Tablespoon yeast

let mixture sit in Bosch while you work on the rest of the recipe

1 1/3 cup boiling water
2/3 cup Church's food storage mashed potatoes (potato pearls)
after this is well mixed add:

1/3 cup margarine
1/3 cup butter

after this is melted add:

2 eggs
2/3 cup honey (be generous here)
2 teaspoons sea salt

Combine potato mixture with yeast mixture in mixer the add:

6-7 cups of flour (use ½ wheat flour and ½ white)

Mix for 5 minutes (kneading hook)


Let rise until doubled in size. Punch down and roll out dough on a flat surface into a rectangle the size of a cookie sheet. Butter the dough and cut into 16 pieces.



Tie the pieces into knots and place on greased cookie sheet.




Let rolls rise for 30 minutes. Bake at 350 for apx. 20 minutes until golden brown. Dough can also be refrigerated for up to 7 days and used when desired.