1 Tbsp active dry yeast
1/4 cup warm water (110 to 115 degrees)
3 Tbsp honey
1/2 cup mashed potatoes (prepared with milk)
1/2 cup buttermilk
1/4 cup butter or margarine, melted
3 Tbsp minced fresh thyme or 1 Tbsp dried thyme
1 tsp salt
1 egg
1 cup whole wheat flour
2 to 2 1/2 cups all-purpose flour

GLAZE:
1 egg
1 tsp milk

In a mixing bowl, dissolve yeast in water. Stir in honey; let stand for 5 minutes. Add the potatoes, buttermilk, butter, thyme and salt. Add the egg, whole wheat flour and 1 cup of all-purpose flour; beat on medium speed to form a soft dough. Stir in enough remaining all-purpose flour to form a stiff dough. 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 let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Divide into three portions; divide each into 18 pieces. Shape each into a ball; place three balls each in greased muffin cups. Cover and let rise until doubled, about 25 minutes. For the glaze, combine egg and milk; brush over rolls. Bake at 400 degrees for 15-18 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 1 1/2 dozen

Nutritional Facts:
One roll (prepared with butter) equals...
Calories: 125
Fat: 4g (2g saturated)
Protein: 4g
Carbs: 20g
Fiber: 1g
Cholesterol: 31mg
Sodium:188mg