Pella — 1 cup King Arthur unbleached all-purpose flour
1-3/4 cup to 2 cups King Arthur premium 100% whole wheat flour
1 envelope Fleischmann's rapidrise yeast
2/3 cup instant mashed potato flakes
1/4 cup nonfat dry milk
1-1/4 teaspoons salt
1 cup water
1/4 cup orange juice
1/4 cup butter or margarine, cut into 6 pieces
3 tablespoons honey
1 8 X 8-inch Chinet bakeware pan
1. Combine all-purpose flour, 1/2 cup whole wheat flour, undissolved yeast, potato flakes, nonfat dry milk and salt in a large mixer bowl. Heat water, orange juice, butter and honey until very warm (120 to 130F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining whole wheat flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls. Place in an 8 X 8-inch chinet bakeware pan. Cover; let rise in warm, draft-free place for 1-1/2 to 2 hours or until rolls are puffy and touching each other.
3. Bake in a preheated 350F oven for 15 minutes and then tent with aluminum foil. Continue baking for 10 to 13 minutes until well browned. Remove from pan and transfer to rack. Serve warm.
The orange juice does not add it's own flavor, but will mellow any potential bitterness in the whole wheat.