Whole Wheat Rolls

Directions

Bring ¾ cup water and ¾ cup milk to simmer in small saucepan. Remove from heat. Add butter and olive oil; stir until butter is melted.

Attach instant-read thermometer to inside of pan, let milk cool until thermometer registers 120°F to 130°F.

Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl, whisk to blend.

Add warm milk mixture. Stir to blend, mix in egg yolk. Knead mixture in bowl until dough comes together (dough will be sticky).

Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes.

Place dough in oiled bowl. turn to coat. Cover bowl with plastic wrap or kitchen towel.

Let rise in warm draft-free area until doubled in volume, about 1 to 1½ hours.

Coat a 13×9×2-inch metal baking pan or small baking sheet with cooking spray.

Turn dough out onto floured work surface and divide in half. Knead each piece lightly until smooth. Cut each dough half into 8 equal pieces.

Roll each piece into almost smooth ball. Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 1 inch apart (rolls will not fill pan).

Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.

Position rack in center of oven and preheat to 350°F.

Gently brush rolls with egg-wash glaze, then sprinkle generously with oats. Bake rolls until light golden brown, 25 to 30 minutes.

Let rolls cool in pan a few minutes, then pull rolls apart and cool on rack for about 10 minutes.

MAKE AHEAD:

Can be made 8 hours ahead. Cool rolls completely, then wrap in foil and let stand at room temperature.

Rewarm foil-wrapped rolls in 350°F oven about 10 minutes, if desired, or serve at room temperature.