INGREDIENTS

INSTRUCTIONS

Cook potatoes in large saucepan of simmering water until tender, about 20
minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium
bowl. Transfer reserved cooking liquid to large bowl; cool to 120F. to
130F.
Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let
yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup
melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until
smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in
enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky
dough. Turn dough out onto lightly floured surface and knead until smooth
and elastic, adding more whole wheat flour if sticky.
Lightly oil large bowl. Add dough, turning to coat entire surface. Cover
bowl with kitchen towel. Let dough rise in warm draft-free area until
doubled in volume, about 30 minutes.
Preheat oven to 400F. Grease three 9-inch-diameter cake pans. Punch dough
down. Turn dough out onto lightly floured surface and knead until smooth.
Divide dough into thirds. Cut each third into 12 pieces. Roll each piece
into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well
blended. Dip each dough ball into honey mixture and then roll in graham
cracker crumbs to coat. Place 12 balls in each prepared pan, arranging
close together. Let stand 10 minutes. Bake until golden brown, about 25
minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and
refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.)
Serve warm.
Makes 3 dozen.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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