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Whole Wheat Featherbeds

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“Mashed potatoes make these the softest, most wonderful whole-wheat roll ever!”
2hrs 55mins

Ingredients Nutrition


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

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