Adapted (but not really, just copied) from the King Arthur Flour website
2 1/4 teaspoons active dry yeast
8 oz lukewarm water
2 oz OJ
2 oz unsalted butter cut into 6 pieces
2 1/4 oz honey
4 1/4 oz King Arthur Unbleached All-Purpose Flour
8 oz King Arthur Whole Wheat Flour
1 1/4 tsp salt
1 1/2 oz instant mashed potato flakes
3/4 oz nonfat dry milk
Mix the yeast and 2 tbsp of the water with a pinch of sugar and leave it sitting for 15 minutes so that it bubbles and expands.
Add and mix the rest of the ingredients until smooth, knead, and transfer to a lightly greased bowl and lightly cover. Let it stand at room temperature for about 2.5 hours if you kneaded by hand. It must double in bulk.
Lightly grease a 9×13 pan. Gently deflate the dough and split it into 16 pieces. Shape each piece into a ball by continuing to tucking pieces into the bottom.. Place them into the pan and lightly cover with greased plastic wrap and allow them to rise for another 90 minutes (they get really puffy and touch each other).
Preheat the oven to 325. Brush the rolls with a combination of one egg and 1 tbsp of cold water mixed together. Bake the rolls for 15 minutes, tent with foil, and bake for another 13 minutes or until lightly browned.