**can half this recipe
4 cups whole-wheat flour
8-10 cups white four, divided
1-1/2 cups of instant potato flakes
5-2/3 cups hot water
2 TB salt
2/3 cup granulated sugar
2/3 cup vegetable or olive oil (I use combo of both)
1/3 cup honey
2 TB instant yeast
Place the hot water in a very large mixing bowl. Stir in the potato flakes. Add the whole-wheat flour and 3 cups of white flour. Mix well. Add the salt, sugar and oil. Add to bowl and thoroughly mix.
In the dry measuring cup, mix the yeast into one cup flour. Add enough additional flour to make a moderately stiff dough. Place on a floured board or counter and begin kneading dough adding small amounts of flour. After 5-10 minutes of kneading, the dough should become smooth and elastic and "post-it-note" sticky (just barely not sticky).
Place in greased bowl and cover with a clean dish towel. Let rise until double in size.
Punch down with fist. Let rise for 35 minutes.
Punch down with fist. Let rise for 20 minutes. Punch down. Divide into 4-6 balls.
Form each ball into a loaf or rolls by rolling each ball into a rectangle 18" x 9" (make sure you rollout all air bubbles). Tightly roll dough up toward you, beginning at the 9" side. Pinch eadges to seal dough into roll to seal. Place seam side down into greased pan. Let rise for 1 hour.
Bake at 350 degrees for 30 minutes.