Whole wheat potato rollB 2 cups whole wheat flour

Whole wheat potato rollB 2 cups whole wheat flour 1 cup instant potato flakes 1/4 cup buttermilk powder 1 package dry yeast 2 tablespoons sugar 2 teaspoons salt 2 cups warm water (120 degrees to 130 degrees) 1/4 cup butter or margarine, softened

2 eggs 2 1/2 to 3 1/2 cups all-purpose flour Melted butter Combine first 6 ingredients in a large mixing bowl. Add water, 1/4 cup butter, and eggs; beat at low speed of an electric mixer until moistened. Beat at medium speed 2 minutes. Gradually stir in enough flour to make a soft dough. Turn dough out onto a floured board, and let rest 5 minutes. Knead until smooth and elastic (5 to 8 minutes). Place dough in a well-greased bowl, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in half. Divide each half of dough into 12 pieces; shape each into a ball. Place 12 balls of dough in a lightly greased 9-inch round cakepan. Repeat procedure with remaining dough. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 400 degrees for 20 to 25 minutes or until golden brown. Brush rolls with melted butter. Yield: 2 dozen. Buttermilk coffee cake 3 cups all-purpose flour 1/2 teaspoon salt 2 cups sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 3/4 cup shortening 2 teaspoons baking soda 2 cups buttermilk 1/2 cup raisins 1/2 cup chopped pecans Combine first 6 ingredients in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Reserve 1 cup crumb mixture for topping. Dissolve soda in buttermilk; add to crumb mixture. Stir until smooth. Stir in raisins and pecans. Pour batter into 2 greased and floured 9-inch round cakepans; sprinkle half of reserved crumb mixture over each. Bake at 350 degrees for 30 to 35 minutes. Serve warm or