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Yeast, rolls- Centerpiece Potato Rolls

List of Ingredients


3-1/2 to 4 cups all-purpose flour
1 T. sugar
1 pkg. RapidRise Yeast
3/4 t. salt
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup instant potato flakes or buds*
2 eggs




Recipe

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat water, milk and butter until very warm (120 to 130 degrees). Stir in potato flakes; let soften 1 minute. Stir into dry ingredients. Stir in egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes.

Divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Coil each rope to make "snail" shape. Arrange rolls in a circle on a large greased baking sheet with sides barely touching. Place a large shallow pan on counter; half fill with boiling water. Place baking sheet on pan. Cover; let rise for 15 minutes.

Lightly beat remaining egg; brush over rolls. Bake in a preheated 375 degree oven for 25 minutes or until done. Remove from sheet; let cool on wire rack. Makes 1 dozen rolls.

* NOTE: To use fresh potatoes instead of potato flakes: Follow above directions except decrease
From Oak Ridger 12/20/00