Ingredients

• 1 tablespoon white sugar
• 0.25 cups warm water , 100 degrees F/40 degrees C
• 1 package active dry yeast
• 2 cups unbleached all-purpose flour
• 1 cup whole wheat flour
• 0.5 cups instant mashed potato flakes
• 1 cup warm buttermilk , no more than 110 degrees F/45 degrees C
• 3 tablespoons unsalted butter , softened
• 2 tablespoons white sugar
• 1 egg
• 1 teaspoon salt
• 0.5 teaspoons vegetable oil , or as needed
• 2 tablespoons unsalted butter , or as needed

Instructions

1. 1 Dissolve 1 tablespoon sugar in warm water in a small bowl; sprinkle yeast over water. The water should be no more than 100 degrees F (40 degrees C). Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Combine all-purpose flour, whole wheat flour, and potato flakes in a bowl; set aside. Combine buttermilk, 3 tablespoons softened butter, 2 tablespoons sugar, egg, and salt in a separate large bowl; add yeast mixture, then add flour mixture, 1/2 cup at a time, stirring until a soft dough forms. Turn dough out onto a well-floured surface; knead until smooth and elastic, about 3 minutes.
3. 3 Shape dough into a ball, oil surface with vegetable oil, cover, and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Gently punch down dough; divide into 9 equal pieces. Shape pieces into balls. Grease an 8x8-inch baking dish; place dough balls into the prepared dish so they slightly touch each other. Brush tops with about 1 tablespoon melted butter. Cover dish with plastic wrap; allow dough balls to rise in a warm place until doubled in volume, 30 to 45 minutes. The balls should rise above the top of the dish and crowd each other.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake in the preheated oven until golden brown, 25 to 30 minutes.
7. 7 Brush tops of hot rolls with about 1 tablespoon remaining melted butter; cool slightly, turn the rolls out of the dish, and pull apart. Serve warm.

Nutrition per serving