Potato Rosemary Rolls

Potato Rosemary Rolls

1 C. plus 2 tablespoons water (70 to 80°F.)

 2 T. olive oil

 1 t. salt

  3 C. bread flour

1/2 C. instant potato flakes or buds

2 T. nonfat dry milk

1 T. sugar

1 t. rosemary, crushed

1 1/2 t. bread machine yeast


1 egg, lightly beaten

Sesame or poppy seeds or additional dried rosemary, crushed To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with flour. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary knead in additional flour to make dough easy to handle. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls 2 inches apart on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

To Top:
Brush tops with egg; sprinkle with sesame seed. Bake in preheated 375-degree oven for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Note: Dough can be prepared in 1 1/2 and 2-pound bread machines.

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