Ingredients
2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1 cup 2% milk (110° to 115°)1/2 cup butter, softened2 large eggs, room temperature2 cups whole wheat flour2 cups all-purpose flour1 cup mashed potato flakes1/2 cup packed brown sugar1 teaspoon salt1/4 cup butter, melted
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, softened butter, eggs, whole wheat flour, 1 cup all-purpose flour, potato flakes, brown sugar and salt. Beat on medium speed for 3 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.
Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; cut each circle into 8 wedges. Roll up each wedge from the wide end; place rolls point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour or until doubled.
Bake at 350° for 8-10 minutes or until golden brown. Brush with melted butter. Serve warm.
