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Rosemary Potato Rolls




Source of Recipe


Judy's Recipe
1 c. plus 2 T. water (70º to 80º)
2 T. olive or vegetable oil
½ c. mashed potato flakes
2 T. nonfat dry milk powder
1 T. sugar
1 t. dried rosemary, crushed
1 to 1½ t. salt
3 c. bread flour
2¼ t. active dry yeast
1 egg, lightly beaten
Sesame seeds, poppy seeds or additional crushed rosemary

In bread machine pan, place the first nine ingredients in the order suggested by the manufacturer. Select the dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; let stand for 10 minutes.

Divide dough into 12 portions. Shape each into a 10 inch rope. Holding one end of rope, loosely form into a coil. Tuck end under; pinch to seal. Place 2 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush tops with egg. Sprinkle with sesame or poppy seeds or rosemary. Bake at 375º for 13 to 16 minutes or until golden brown. Cool on wire rack.

Makes 12