Potato Refrigerator Rolls

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup mashed potatoes (made with fat-free milk)
• 3 tablespoons butter, softened
• 1/4 cup sugar
• 2 tablespoons molasses
• 1 egg, lightly beaten
• 3/4 teaspoon salt
• 1-1/2 cups whole wheat flour
• 2 cups all-purpose flour
• 1 tablespoon cornmeal
• 4 teaspoons fat-free milk
• 4 teaspoons toasted wheat germ

1. In a large bowl, dissolve yeast in warm water. Add the mashed potatoes, butter, sugar, molasses, egg, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 hours.
3. Coat
4. with cooking spray and sprinkle with cornmeal; set aside. Punch down dough. Turn onto a lightly floured surface; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on prepared
5. . Cover and let rise in a warm place until doubled, about 45 minutes.
6. Brush rolls with milk; sprinkle with wheat germ. Bake at 375u0b0 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, potatoes, butter, sugar, molasses, egg, salt, whole wheat flour, flour, cornmeal, milk, toasted wheat germ

Taken from www.tasteofhome.com/recipes/potato-refrigerator-rolls/ (may not work)