Potato Rolls Directions:
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In a small bowl, combine the warm almond milk and yeast. Stir gently and let sit for 5–10 minutes until frothy.
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In a large bowl, mix mashed potatoes, melted light butter, monk fruit sweetener, and beaten egg until smooth.
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Add the yeast mixture and mix to combine.
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Gradually stir in the salt, whole wheat flour, and oat flour until a soft dough forms.
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Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
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Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours until doubled in size.
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Punch down the dough, divide into 12 pieces, and roll into balls.
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Arrange on a greased baking sheet or 9×13-inch pan.
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Cover and let rise for another 30–45 minutes until puffy.
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Preheat the oven to 375°F (190°C).
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Bake for 15–18 minutes until golden brown.
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Remove and lightly spray tops with butter-flavored cooking spray.
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Let cool slightly before serving.
WW Points Calculation:
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Light butter (2 tbsp): 5 points
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Almond milk: 0 points
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Monk fruit sweetener: 0 points
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White whole wheat flour (2 cups): 12 points
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Oat flour (½ cup): 6 points
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Mashed potatoes, egg, yeast: 0 points
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Butter spray (brushing): 0 points
Total Points: 23
Servings: 12
Per Serving: 1.9 points
Nutrition Information:
Calories: 110
Fat: 3g
Protein: 4g
Carbohydrates: 16g
Sugar: 1g
Sodium: 90mg
I'm waiting for your comments! Enjoy!
