Whole Wheat Rolls-great for Sandwiches with Leftover Ham

Happy Week after Easter. Have you finished picking all the Easter grass out of your carpet? Me neither. I keep reaching in the Easter baskets and stealing candy, too. I'm going through all my Easter pictures, 213 in all. We had loads of cousins here, and those kids just can't take a bad picture. I won't be able to delete any (ahem, unless I am in them.) Those cute cousins decorated eggs with such youthful enthusiasm. Here they are lined up, youngest to oldest, getting ready to hunt the same eggs.There's nothing cuter than miniature people in Easter clothes. And don't even get me started on the babies! This baby celebrated her first birthday on Easter. I finally got those chocolate Easter Eggs decorated, just in the nick of time. Here's Sailor, showing them off (and her braces, too). It is now officially spring, since we've essentially celebrated the concept of new life. I can see it all around me. Our garden is starting to produce spinach and radishes. The skies are blue and the wind is busy scattering seeds. Here's my backyard view...Spring has sprung in southern Utah. It's time to open the windows, clean out the closets, and pack up the heavy sweaters. It's also time to clean out the fridge- but it's overflowing with Easter leftovers at the moment. With that in mind, I thought I'd share some of my favorite healthy whole wheat rolls. They're soft enough to hold eggs salad, but sturdy enough for leftover ham. They're deceptively light, thanks to the instant potato flakes, especially considering that they are made from all wheat flour. Have a wonderful spring day!
Whole Wheat Rolls from Bon Appetit
Estimated Cost: $2.00 for 16
Notes: Sub 1 cup leftover mashed potatoes for the potato flakes and reduce the water to 1/2 cup.
3/4 cup milk
3/4 cup water
1/4 cup butter, room temperature
3 cups whole wheat flour
3/4 cup instant mashed potato flakes
1/4 cup dry milk powder
3 tablespoon sugar
2 and 1/4 teaspoon quick rising yeast
1 and 1/4 teaspoon salt
1 large egg yolk
1 egg white, whisked with 1 tablespoon water for glaze
3-4 tablespoons quick cooking oats
Bring milk and water to a simmer in a small saucepan. Stir in butter. Cool to luke warm. Meanwhile, combine flour, potato flakes, milk powder, sugar, yeast and salt in large bowl. Whisk to blend. Add warm milk mixture and egg yolk. Knead mixture in bowl until dough comes together. Dough will be sticky. Remove from bowl and knead until smooth, adding a little flour at a time. Place dough in buttered bowl, cover and let rise until doubled, about 90 minutes. Butter a cookie sheet. Divide dough into 16 equal pieces. Roll into smooth bowl. Arrange balls on baking sheet. Cover and let rise until doubled, about 75 minutes. Preheat oven to 350 degrees. Brush rolls with egg white glaze and sprinkle with oats. Bake until light golden brown, about 28 minutes. Let rest in pan for five minutes.
Up Next:
Hopefully Chocolate Marble Cake-late for Tuesdays with Dorie....