3 1/2 oz. soy shortening 1 cup mashed potatoes, hot 1 tsp. salt 2/3cup sugar 1/4oz. active dry yeast 2 cups 2% milk 2 large eggs 1 qt., 2 cups white whole wheat flour
Mix shortening, hot mashed potatoes, salt and sugar.
Dissolve yeast in milk; add to potato mixture.
Beat eggs in large bowl. Pour in potato mixture and stir well with a spoon. Gradually add flour to make a soft dough. Knead for 10 minutes. Proof dough until doubled in bulk.
Form dough into 2 oz. balls and place on a fullsize sheet pan. Proof rolls until doubled.
Bake at 450°F for 10 minutes.
Recipe from Donna Keyser, Foodservice Director, Manhattan/Ogden School District, Manhattan, KS. Photo from the Kansas Wheat Commission.
YIELD: 60 rolls