Prep 25 mins
Cook 30 mins
A few years back a friend of ours brought these rolls to a potluck supper we were having at our home. They were so good that my husband was going to leave me to find the source of this wonderful bread. My friend knew that this would make me very sad, so she quickly jotted down the recipe on a nearby napkin. I try to make these often, but they are especially great with corned beef and cabbage. AND, I am still married!
- 1 (1/4 ounce) package active dry yeast
- 3⁄4 cup warm water (105 to 115Ãƒ F)
- 1 cup all-purpose flour (plus 3 cups to knead in)
- 1 cup whole wheat flour
- 1⁄2 cup lukewarm mashed potatoes
- 1⁄3 cup butter, softened
- 1⁄3 cup honey
- 1 large egg
- 3⁄4 teaspoon salt
- 1 teaspoon thyme
- Dissolve yeast in warm water in large bowl. Add all remaining ingredients. .
- Beat at medium speed, scraping bowl often, until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). .
- Place into greased bowl, turn greased-side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape into 20 balls with floured hands; place into greased 13x9-inch baking pan. Cover; let rise until double in size (1 1/2 to 2 hours). .
- Heat oven to 375°F Bake for 25 to 30 minutes or until golden brown. Brush tops of rolls with butter, if desired. . .