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1
Place potatoes in large saucepan.
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2
Add water and a pinch of salt and bring to a boil.
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3
Reduce heat and simmer until potatoes are cooked through, about 10 minutes.
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4
Drain potato cooking water into measuring cup and add enough warm water to measure 1 1/2 cups.
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5
Mash potato in saucepan.
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6
Cool potato cooking water to 105F to 115F.
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7
Transfer 1/4 cup potato water to large bowl.
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8
Add yeast and sugar and stir to dissolve.
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9
Let stand until foamy, about 10 minutes.
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10
Add remaining 1 1/4 cups potato water, mashed potato, whole wheat flour, bread flour, oil and salt to same bowl.
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11
Stir batter until dough forms.
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12
Turn dough out onto lightly floured work surface.
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13
Knead until smooth and elastic, adding more whole wheat flour if dough is very sticky.
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14
This will take about 10 minutes.
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15
Lightly oil large bowl.
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16
Turn dough in bowl to coat with oil.
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17
Cover with plastic and let rise in warm draft-free area until doubled, about a hour and 15 minutes.
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18
Lightly grease large baking sheet.
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19
Punch dough down.
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20
Divide into 20 equal pieces.
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21
Roll each piece into a ball.
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22
Roll in additional whole wheat flour.
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23
Arrange on prepared sheet, spacing evenly.
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24
Using a sharp knife, cut 2 slashes into top of each ball.
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25
Cover with towel and let rise in warm area until almost doubled, about 55 minutes.
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26
Preheat oven to 400F.
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27
Place rolls in oven.
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28
Reduce heat to 375F.
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29
Bake rolls until light brown on top, about 25 minutes.
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30
Transfer to rack.
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31
Serve warm or at room temperature.
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32
(Can be prepared 1 day ahead.
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33
Cool completely, wrap tightly and let stand at room temperature or freeze up to 3 days).
