Whole Wheat Potato Bread Or Rolls Recipes

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WHOLE WHEAT POTATO BREAD OR ROLLS



Whole Wheat Potato Bread or Rolls image

This makes great rolls and scones!!! I lost this recipe for over a year and could not find one that was as light. Now that it is on the web I won't ever loose it again!! It was a bread recipe from the back of a wheat bag but I use it for rolls. Can grease 2 1/2 size cans and use as pans. Fill cans 1/2 full.

Provided by Gail Doyle

Categories     Breads

Time 1h20m

Yield 4 med. loaf pans

Number Of Ingredients 9

8 cups whole wheat flour
1 tablespoon salt
4 tablespoons honey
4 tablespoons oil
2 tablespoons yeast, disolved in
1/2 cup warm water
1 medium potato, cooked until mealy in 2 c water OR
1/2 cup instant potato flakes, in 2 c water
1 3/4 warm water, added to potato water. (Instant or cooked potato)

Steps:

  • Mash or beat potatoes and water until smooth.
  • Cool.
  • Add 1 3/4 cup water to potato mixture.
  • Add yeast, oil, salt and honey.
  • Pour this mixture slowly into flour.
  • Mix 5 to 7 min with electric mixer. Dough will be soft.
  • Let rest 10 to 15 minute on greased surface.
  • Punch down and shape into loaves or rolls.
  • Let rise until double.
  • Bake rolls 20 to 30 minutes at 400.
  • Bake loaves of bread 35 to 45 minute.

Nutrition Facts : Calories 1087.1, Fat 20.1, SaturatedFat 2.9, Sodium 1764.7, Carbohydrate 207.9, Fiber 29, Sugar 18.9, Protein 35.9

WHOLE WHEAT POTATO ROLLS



Whole Wheat Potato Rolls image

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

1 package (1/4 ounce) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
1/2 cup canola oil
2 large eggs
1/3 cup mashed potato flakes
1-1/2 teaspoons salt
2 cups all-purpose flour
4 to 4-3/4 cups whole wheat flour
2 tablespoons butter, melted
Quick-cooking oats, optional

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 :

HEAVENLY WHOLE WHEAT POTATO BREAD (BREAD MACHINE)



Heavenly Whole Wheat Potato Bread (Bread Machine) image

This bread makes wonderful sandwiches. It doesn't crumble when slicing, even when warm. Cooking times are approximate as times vary with different bread machines.

Provided by Bayhill

Categories     Yeast Breads

Time 3h10m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 8

1 1/8 cups warm water (90 degrees)
4 tablespoons butter or 4 tablespoons margarine, softened and cut into pieces
2 cups whole wheat flour
1 cup bread flour
1 1/2 teaspoons salt
3 tablespoons granulated sugar
1/4 cup dry instant potato flakes
1 1/2 teaspoons active dry yeast

Steps:

  • Place all ingredients into the bread machine in the order listed or as suggested by the manufacturer.
  • Set the bread machine on the following settings: "basic" bread; "light" crust;
  • "1-1/2 pound" loaf size.
  • NOTE: This bread can be made with the "delay" timer setting.

AMISH POTATO BREAD



Amish Potato Bread image

Sue Violette, of Neillsville, Wisconsin says, "A tasty mix of whole wheat and all-purpose flour, plus a small amount of mashed potatoes, give this golden bread its wonderful texture. The loaf is very moist and stays that way even days after making it." -Sue Violette, Neillsville, Wisconsin

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-3/4 cups warm fat-free milk (110° to 115°)
1/3 cup butter, softened
1/4 cup mashed potatoes (without added milk and butter)
3 tablespoons sugar
1-1/2 teaspoons salt
1-1/2 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, potatoes, sugar, salt, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down and turn onto a floured surface; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spay. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 193 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 276mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

WHOLE GRAIN POTATO DINNER ROLLS



Whole Grain Potato Dinner Rolls image

These dinner rolls are soft and flavorful with whole grain wheat and mashed potatoes. Incorporate them into your Thanksgiving prep or leftover use, or make them any time of year.

Provided by Melissa Johnson

Categories     Recipes

Time 48m

Yield 15 rolls

Number Of Ingredients 16

Dry Ingredients
300g whole grain home-milled Turkey Red wheat berries or whole grain turkey red wheat flour (2 1/4 cups flour)
100g whole grain home-milled Kamut wheat berries or whole grain Kamut wheat flour (3/4 cup flour)
8g salt (1 1/2 tsp)
7g instant dry yeast (2 1/4 tsp)
Wet Ingredients
236g warmed milk (1 cup)
100g mashed potatoes (1/2 cup)
48g honey (2 Tbsp)
43g unsalted butter or lard (3 Tbsp)
Optional Toppings
Milk to brush the rolls at the start and end of the final proof
Chopped rosemary and sesame seeds to decorate the rolls before baking
Butter to brush over the top of the rolls when they come out of the oven
Sourdough Version
Instead of instant yeast, use 80g ripe sourdough starter.

Steps:

  • Prep and Mixing
  • Make sure you have at least 1/2 cup of mashed potatoes, whether leftover, made just for this bread, or pulled from a dish you plan to serve later.
  • Whisk the dry ingredients (flour, yeast, salt) in a bowl.
  • Heat the milk so it is warm enough to melt the butter. Add the honey, butter and mashed potatoes to the milk, allowing mixture to cool to under 95F.
  • Combine the dry and wet ingredients until fully incorporated, and then knead by hand for 3-4 minutes. If you had thin mashed potatoes or thirsty flour, and your dough is stiff or sticky-wet, adjust the hydration with additional milk or flour.
  • Place the dough in a lightly oiled bowl and cover it.
  • First Rise
  • Let the dough rise until it is about doubled, about 1 1/2 hours. (See the end of the instructions for sourdough timing.)
  • Dividing and Shaping
  • Divide the dough into 14 pieces if you're using two 9" round cakes pans, or 15 pieces if your using a 9x13" rectangular pan.
  • Roll the dough into balls and place them in your lightly greased pan(s).
  • Lightly brush the rolls with milk and cover.
  • Final Proof and Baking
  • Let the rolls rise for about 1 1/2 hours.
  • Preheat your oven for about 20 minutes at 375F.
  • Brush your proofed rolls with milk again and sprinkle them with sesame seeds and crushed rosemary if you want.
  • Bake the rolls for 18-20 minutes.
  • Remove the pan(s) from the oven and brush the rolls with butter to keep the outside soft.
  • Serving and Reheating
  • Serve after they have cooled 10 minutes. If you are serving later, let them cool completely, then cover them. Reheat the rolls just before serving by warming them in the oven for a few minutes or microwaved on a plate for a few seconds.
  • Sourdough Version
  • The bulk fermentation could be anywhere from 8-15 hours depending on your room temperature. At 67F, my dough took 12 hours.
  • You can expect your final proof to be about 3-6 hours. In a warm (mid-80s) lit oven, my dough took 3.5 hours, but at cooler temps, you may need about twice that time.
  • (The dough expansion shown in the the photo gallery during both rises applies to both the yeast and sourdough versions.)

WHOLE WHEAT POTATO BREAD (BREAD MACHINE)



Whole Wheat Potato Bread (Bread Machine) image

This is a true sandwich bread - soft and fluffy. No bricks here. For the potatoes, you can use leftover mashed potatoes or just cook a couple and mash with a fork. I like to make enough potatoes to last for a whole week of breadmaking. If you have it, use your leftover potato water in place of the regular water. You can bake this in the oven, just follow any standard bread-making procedure. I sometimes substitute 1/2 cup ground oatmeal or ground 7-grain flakes for 1/2 cup of the wheat flour. If you are grinding your own wheat, grind it coarsely for a less dense loaf.

Provided by Chef Mandy 5

Categories     Yeast Breads

Time 4h15m

Yield 1 loaf, 12-16 serving(s)

Number Of Ingredients 9

1 cup very warm water
3 tablespoons olive oil
3 tablespoons honey
1 egg
1 cup mashed potatoes
1 1/2 teaspoons salt
3 cups whole wheat flour
1 tablespoon vital wheat gluten (optional)
2 teaspoons yeast

Steps:

  • Add the ingredients to the breadmaker in the order given or per your machine's instructions. Do not mix the ingredients, just layer them. Make a depression in the top of the flour to hold the yeast.
  • Depending on how wet your mashed potatoes are, the recipe may take up to 1/8 cup less water. So, watch it carefully after it has been mixing for awhile and add more flour or water as needed. It should be a soft, formed ball that is not sticky.
  • Use the whole wheat setting on your bread machine.
  • Enjoy!

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