Ingredients
1 package (1/4 ounce) active dry yeast2 cups warm water (110° to 115°)1/2 cup sugar1/2 cup canola oil2 large eggs, room temperature1/3 cup mashed potato flakes1-1/2 teaspoons salt2 cups all-purpose flour4 to 4-3/4 cups whole wheat flour2 tablespoons butter, meltedQuick-cooking oats, optional
Preparation
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, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover 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 and 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 until lightly browned, 9-11 minutes. Serve warm.
