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1
Cook potatoes in large saucepan of simmering water until tender, about 20 minutes.
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2
Drain, reserving 1 cup cooking liquid.
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3
Place potatoes in medium bowl.
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4
Transfer reserved cooking liquid to large bowl; cool to 120F.
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5
to 130F.
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6
Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve.
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7
Let yeast mixture stand until foamy, about 5 minutes.
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8
Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor.
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9
Blend until smooth.
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10
Add to yeast mixture.
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11
Mix in all purpose flour.
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12
Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough.
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13
Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky.
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14
Lightly oil large bowl.
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15
Add dough, turning to coat entire surface.
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16
Cover bowl with kitchen towel.
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17
Let dough rise in warm draft-free area until doubled in volume, about 30 minutes.
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18
Preheat oven to 400F.
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19
Grease three 9-inch-diameter cake pans.
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20
Punch dough down.
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21
Turn dough out onto lightly floured surface and knead until smooth.
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22
Divide dough into thirds.
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23
Cut each third into 12 pieces.
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24
Roll each piece into ball.
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25
Mix remaining 1 cup melted butter and 1/2 cup honey until well blended.
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26
Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat.
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27
Place 12 balls in each prepared pan, arranging close together.
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28
Let stand 10 minutes.
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29
Bake until golden brown, about 25 minutes.
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30
(Rolls can be prepared ahead.
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31
Cool completely.
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32
Wrap tightly and refrigerate 1 day or freeze up to 1 month.
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33
Reheat rolls before serving.)
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34
Serve warm.
