I based this recipe on my Honey Wheat BreadHoney Wheat Bread, using elements of Beth's Potato Bread from A Year in Bread. It turned out very good, but there are a few changes I would make next time.

First of all, I ended up needing more all-purpose flour than I expected, so next time I would start out with more white whole wheat flour. I would also cut down on the liquid by 1/4 cup to compensate for the wet potatoes. That would help cut down on the all-purpose flour as well. I think a good idea would be to start out with maybe 7 or 8 oz of white whole wheat flour, cut out the first instance of bread flour, then replace the all-purpose flour with bread flour, as needed.

The next change I would make, for individual rolls anyway, would be to brush the tops with an egg or milk wash. When I formed these I made them flatter so they wouldn't be as tall as the last ones I madelast ones I made. They turned out pretty well.

This recipe made 1 lb 14 oz of dough. I formed 1 1/2 lbs of it into a loaf, and with the extra I made two 3 oz rolls. I think that making the above changes to the liquid and flour amounts it would make the proper amount of dough for a single loaf.

4 oz potatoes, cut into small chunks (about 1 medium russet)
4.5 oz white whole wheat flour
4.5 oz bread flour
all-purpose flour as needed (I needed 7 oz)
2 tsp active dry yeast
2 tbsp sugar
1 tbsp butter
1 1/2 tsp salt

Place potatoes in saucepan, cover with water, and boil until soft. Drain the potatoes, reserving the cooking water. Add about 1/4 cup of the water back to the potatoes, along with the butter and sugar and mash it all together. With the remaining water, add or remove enough to bring it to 1 cup (I had to add 1/4 cup). Bring the water to 120°-130°F.

Combine the white whole wheat flour, bread flour and yeast in a large mixing bowl. Add the potato mixture and reserved water and beat on medium speed until combined. Let rest, covered, for about 10 minutes.

Using the dough hook, mix on medium speed and add the salt and reserved flour gradually until it forms a smooth dough. Knead by hand on a floured surface until smooth and elastic.

Place in a greased bowl, turning the dough once so that the top is greased, cover and let rise until doubled, about an hour.

Turn out the dough and form into a loaf (or rolls). Place in greased loaf pan (or baking sheet) and let rise until doubled, about an hour.

Bake at 375°F for about 45 minutes for loaf, or at 425°F for 10-15 minutes for rolls, until golden on top. I rotated the pans halfway through so they would brown evenly.

Remove from pan and cool on wire rack.