12 ounces (1 1/2 cups) unsalted butter or margarine, melted
8 ounces instant potato flakes or granules
4 ounces granulated sugar
0.8 ounces (1 tablespoon 2 teaspoons) salt
1/4 cup (2 ounces) unsalted butter or margarine, melted
2/3 cup (5 ounces) packed brown sugar
2 teaspoons ground cinnamon
1/2 cup (4 ounces) unsalted butter or margarine, melted
1 1 /3 cup (10 ounces) packed brown sugar
1 tablespoon 1 teaspoon ground cinnamon
To make the potato roll dough place water, instant yeast, and nonfat dry milk powder in the bowl of a stand mixer. Add the bread flour, whole wheat flour, butter or margarine, potato flakes, sugar, and salt. Using the dough hook attachment, mix the dough on low speed until it comes together in a mass. Increase the speed to medium-low and continue to mix the dough (this kneads the dough) for another 3-5 minutes. Let the dough rest, covered, until doubled in size, about 1 to 2 hours.
Preheat the oven to 350°F. Spray a full-size 2-inch steamtable pan or a baking pan with pan-release spray. Set aside.
Place the melted butter or margarine in a medium mixing bowl. In a separate mixing bowl, combine the brown sugar and cinnamon and mix well.
Deflate the dough and divide into 32 2-ounce pieces. Roll each piece into a smooth ball. Working with 4 dough balls at a time, roll each dough ball in the melted butter and then in the brown sugar and cinnamon mixture. Place coated dough balls in the prepared baking pan spacing them about 1/2 inch apart. Repeat the process until all dough balls have been coated. Cover the pans and let the dough rise until almost doubled, about 45 minutes.
Bake in the preheated oven for 20-30 minutes, or until the tops of the buns become golden brown. Remove from the oven and cool slightly before serving.
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