What You Need:

1/2 C potatoes, peeled and cubed
1/2 C quick cooking oats
1/2 C of butter, room temperature and divided
2 (1/4 oz.) pkgs. active dry yeast
1 C of warm water (115 degrees)
2 eggs
2/3 C of sugar
1 t salt
4 C of bread flour, divided
1 C of whole wheat flour

How to Make It:

In a saucepan put the potatoes and just cover with water.
Over high heat bring the water is brought to a brisk boil.
Boil the potatoes until very tender about 8 minutes.
Drain the potatoes saving 3 TBSP of the cooking water.
In a mixing bowl put the oats and add the 3 TBSP of potato water stirring until the mixture is crumbly.
Mash the potatoes in a mixing bowl and add 6 TBSP of the butter
Stir in the oat mixture until blended together.
In a mixing bowl put the yeast and stir in the water until the yeast is dissolved.
Add the eggs, sugar, salt, 2 C of the bread four and the potatoes to the yeast, stirring to mix in well.
The remaining bread flour is added with just enough wheat flour to form stiff dough.
Lightly flour a flat surface and lay the bread dough onto the flour.
The dough is kneaded 6 minutes or until smooth and elastic.
Place the dough into a non metallic bowl that has been well greased.
Coat all sides of the dough with the oil by turning it over once.
Cover with plastic wrap and chill overnight.
The oven is set to preheat to 350 degrees F
Grease two 9 inch round pans.
Put the chilled dough on a lightly floured surface.
Separate the dough into 32 equal size balls.
Place the balls into the round pans with the sides touching.
Bake in the preheated oven 25 minutes or until golden brown.
Put the rolls on wire racks to cool then brush with the remaining butter.

Makes 32 rolls

The tops of these rolls can be sprinkled with garlic butter or cinnamon sugar.