1 tablespoon dry yeast
1 cup lukewarm water
¼ cup orange juice
60g unsalted butter, softened
3 tablespoons honey
3 cup wholemeal flour
1¼ teaspoons salt
? cup instant mashed potato flakes or ¼ cup potato flour
¼ cup powdered milk
Dissolve yeast in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes until the mixture has begin to bubble.
Combine the dissolved yeast with the remainder of the water, add remaining ingredients. Using an electric mixer fitted with a dough hook, knead for 7 minutes to a smooth dough. If you are mixing by hand, mix to a smooth ball.
Place the dough in a lightly greased bowl, cover and allow to stand until dough has almost doubled. This could take up to two hours.
Line a flat baking try with baking paper. Punch down dough and transfer to a floured work surface. Divide dough into about 20 balls and place on tray. Cover the tray with a tea towel and allow to sit for two hours. Rolls will become puffy.
Preheat the oven to 180C.
Bake the rolls for 15 minutes, cover loosely with foil and bake a further 10 to 12 minutes.
Remove the rolls from the oven, and allow to sit for 3 or 4 minutes, then carefully transfer them to a rack. Handle rolls carefully as they will be delicate at this stage.