I bought instant mashed potato flakes for the first time in my life. As a child, when my family ate out I would always ask my mom before I ordered whether the mashed potatoes were real (or whipped cream depending on whether we were ordering dinner or dessert.) Instant potatoes are actually fine I’m sure, but they were not well thought of in our house. So what prompted my purchase of this forbidden item? I’ve been on a quest to use our whole wheat flour from our farm share in ways in which you can really taste and appreciate it. And this clipped recipe really intrigued me. So I hunted through the aisles for potato flakes, the recipe’s secret ingredient.
The results? Good. I’m not a bread expert so I don’t know if the potato flakes are crucial or not. I thought these rolls were just sweet enough but could have been a little fluffier. The oats on top were good for a bit of added texture. Great for their purpose, which was to accompany (of course) soup.
Read on for the recipe.
