I grew up in a wonderful home with an amazing mother. My 2 grandmothers lived close by and we were spoiled by them. One was named Anna and the other Rhea Anna. And so my handle if you will is Granny Ann. Together those 3 women taught me everything and taught me how to love living life by hand. I hope you enjoy the adventure as much as I have.

Friday, July 1, 2011

Whole Wheat Potato Rolls

Sometimes you make a combination that is so yummy you can't believe your good luck in making it. These were such the case. I had a potato roll recipe from a friend's friend that I started out with, changed a few things, made it with whole wheat and voila!

WW Potato Rolls

3 cups warm water
2 cups mashed potatoes (I make real mashed potatoes with the skins on as you can see below.)
1 1/4 cups honey
1 1/3 cups butter, melted
1 tablespoon salt
13 cups fresh ground Whole Wheat flour
2 tablespoons yeast

Combine all ingredients in order listed in mixer using only 1/2 of the flour. Let the dough mix until all ingredients are wet. Slowly add the remaining flour and knead for 13 minutes total. The dough should be very sticky. Very. Let dough rest until it has doubled in size. Divide the dough into 3 separate pieces. Spray three large areas on your counters with Pam or oil. Roll each piece out into an 18 inch circle.
When rolling out the dough it helps to only roll from the center out a few times and then finish by rolling out around the edge of the circle. (It reminds me of when my grandmother would tell me to take care of the corners because the middle would take care of itself. But then she was talking about cleaning the house. It seems to work here as well.) Roll out all three circles before beginning to cut the dough. This allows the dough time to rest and relax to avoid excessive shrinking.
Cut the dough circle into quarters using a pizza cutter.
Cut each quarter in half.
And then each section in half again. This will make 16 triangles.

Roll each piece from the outside into the middle. Prepare a baking sheet by spraying it with Pam or using a piece of parchment paper. Place rolls on pan close together but with plenty of room to raise and not stick together too much.

 Be sure to place rolls on pan with the tip of the triangle on the pan. If not your rolls will end up looking like little Sargents saluting you when you pull them out of the oven.

At this point either let the rolls rise until double or if they are to be baked another day* skip the next 2 steps.
When rolls have doubled and are ready to bake. Bake in a preheated 370º F oven for 11- 13 minutes.
*If you are making these ahead of time to bake for another day, as soon as you roll them up and put them on a pan, wrap the pan with plastic wrap. I pull out a long piece and wrap the entire thing, pan and all. It will cover half the pan.
Then I pull out another long piece and wrap the other half. Be careful to make sure the second piece of plastic overlaps the first piece. Place rolls on pan in the freezer until the day you want to use them.
On the day you want to use them, take the pan out of the freezer. Remove the plastic. Leave pan on counter and let rolls rise until double in size. This will take from 3 to 4 hours depending on the warmth of your kitchen. If you want to proof them quicker simply place them in you oven to proof. If you don't have a proofing setting set your oven to 100º - 130º F. Place rolls in oven. Rolls usually rise in 45 minutes but watch to see when double. Bake as usual however, since rolls are warmer than when proofed on the counter top they may cook a little quicker.

Now for the really yummy part. Slice warm roll in half, butter and add a slice of Uncle Bill's Beef. Best little sandwich ever.

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