WHOLE WHEAT POTATO ROLLS

2 1/2 tbsp butter
1 tbsp honey or molasses
1 extra large egg
1 cup water
2 cups unbleached white bread
1 tbsp oat bran
1 cup whole wheat bread flour
4 tbsp powdered buttermilk
1 tsp salt
1/2 cup instant potato granules
2 tsp yeast

Place all ingredients in the machine. Program for Dough or Manual, and press Start or On. When the beeper sounds, remove the dough and let it rest for 10 minutes on a lightly floured board.

Use scissors, a sharp knife or your hands to divide the dough into 12 pieces. Form each piece into a ball.

Lightly grease the bottom and sides of 2 round 8 inch or 9 inch cake pans. Place 6 balls in each pan and flatten the tops slightly with your hand. Brush the tops with a glaze made of 1 egg combined with 1 tbsp water. Set aside the pans in a warm, draft free place and let rise until doubled in bulk, about 30 to 40 minutes.

Preheat the oven to 375 with the rack in the center position and bake for 20-25 minutes until golden brown.

Instructions for Large (2 lb) Zojirushi
Source: Bread Machine Baking by Lora Brody