Best 2 Whole Grain Potato Dinner Rolls Recipes
Indulge in the delectable aroma of freshly baked Whole Grain Potato Dinner Rolls, a culinary masterpiece that combines the wholesome goodness of whole grains and the comforting flavor of potatoes. These soft and fluffy rolls are not just a delightful addition to your dinner table but also a healthier alternative to traditional white bread. With a crispy golden-brown crust and a tender, slightly chewy interior, these rolls promise an unforgettable taste experience. Each bite reveals a harmonious blend of earthy potato notes and nutty whole grains, complemented by a hint of sweetness from honey and a subtle tang from buttermilk. Whether you're looking for a hearty accompaniment to your favorite soup or stew, or simply craving a satisfying snack, these Whole Grain Potato Dinner Rolls are sure to delight your taste buds.
**Recipes Included:**
1. **Basic Whole Grain Potato Dinner Rolls:** This classic recipe yields soft and fluffy rolls that are perfect for everyday meals. With a straightforward process and minimal ingredients, this recipe is ideal for novice bakers or those short on time.
2. **Cheesy Whole Grain Potato Dinner Rolls:** Elevate your dinner rolls with the irresistible addition of melted cheese. This recipe incorporates a generous amount of cheddar cheese into the dough, resulting in a cheesy, pull-apart interior that is sure to be a hit with cheese lovers.
3. **Herbed Whole Grain Potato Dinner Rolls:** Add a burst of flavor and aroma to your dinner rolls with a medley of herbs. This recipe features a combination of fresh parsley, chives, and rosemary, which infuse the rolls with a delightful savory taste.
4. **Garlic Butter Whole Grain Potato Dinner Rolls:** Treat yourself to a garlicky delight with these dinner rolls brushed with a mixture of melted butter, minced garlic, and fresh parsley. The result is a golden-brown crust imbued with the irresistible aroma of garlic and herbs.
5. **Sweet Potato Whole Grain Dinner Rolls:** For a slightly sweet and colorful twist, try these dinner rolls made with mashed sweet potatoes. The vibrant orange hue and naturally sweet flavor of sweet potatoes make these rolls a unique and delicious addition to your table.
WHOLE WHEAT POTATO ROLLS
My cousin's classic-with-a-twist recipe is truly delish. Extra rolls freeze well. - Devon Vickers, Goddard, Kansas
Provided by Taste of Home
Time 40m
Yield 24 rolls.
Number Of Ingredients 11
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, eggs, potato flakes, salt, yeast mixture, all-purpose flour and 2-1/2 cups whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Brush tops with melted butter; if desired, sprinkle with oats. Bake 9-11 minutes or until lightly browned. Serve warm.
Nutrition Facts :
WHOLE WHEAT DINNER ROLLS
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Provided by Susan Reid
Categories Bread Side Bake Thanksgiving Low Fat Vegetarian Low Cal High Fiber Oat Fall Healthy Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free
Yield Makes 16
Number Of Ingredients 12
Steps:
- Bring 3/4 cup whole milk and 3/4 cup water to simmer in small saucepan. Remove from heat. Add butter; stir until melted. Attach instant-read thermometer to inside of pan; let milk cool until thermometer registers 120°F to 130°F.
- Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl; whisk to blend. Add warm milk mixture. Stir to blend; mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky). Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes. Place dough in buttered bowl; turn to coat. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
- Butter 13x9x2-inch metal baking pan or small baking sheet. Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces. Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 3/4 to 1 inch apart (rolls will not fill pan). Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
- Position rack in center of oven and preheat to 350°F. Gently brush rolls with egg-white glaze, then sprinkle generously with oats. Bake dinner rolls until light golden brown, about 28 minutes. Let rolls cool in pan 5 minutes, then pull rolls apart and cool on rack at least 15 minutes.
- A LITTLE AHEAD: Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature. Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.
- FURTHER AHEAD: Can be made and then frozen up to 2 weeks ahead. Wrap in foil, then place in resealable plastic bag.
- *White whole wheat flour is milled from 100 percent hard white wheat. It contains all of the germ and bran (and nutritional value) of regular whole wheat, but has a naturally lighter color and milder flavor. It's available at some supermarkets and specialty foods stores and from kingarthurflour.com.
Tips:
- For the best results, use high-quality bread flour. Bread flour has a higher protein content than all-purpose flour, which will give your rolls a chewier texture.
- Be sure to proof the dough in a warm place. This will help the yeast to rise and produce a light and fluffy dough.
- If you don't have a potato masher, you can use a fork to mash the potatoes.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- You can use any type of milk in this recipe, but whole milk will give your rolls a richer flavor.
- If you don't have a stand mixer, you can mix the dough by hand. Just be sure to knead it for at least 10 minutes, until it is smooth and elastic.
- If you want to make the rolls ahead of time, you can shape them and let them rise in the refrigerator overnight. Then, bake them in the morning.
Conclusion:
These whole grain potato dinner rolls are a delicious and easy-to-make side dish that can be served with any meal. They are soft and fluffy, with a slightly sweet flavor from the potatoes. The whole grain flour adds a nutty flavor and makes the rolls more nutritious. These rolls are sure to be a hit with your family and friends.
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