posted by DBR 04-17-100 8:24 AM
Potato Rosemary Rolls
1 cup plus 2 tablespoons lukewarm water (70-80 degrees F)
2 tablespoons olive oil
2 tablespoons nonfat dry milk
1/2 cup instant potato flakes or buds
1 tablespoon white sugar
1 teaspoon crushed rosemary
1 teaspoon salt
3 cups high gluten bread flour
1 1/2 teaspoons bread machine yeast
1 beaten egg for glaze or 1 tablespoon melted butter
sesame seed, coarse salt, or poppy seeds for toppings
Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start.
Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes.
Brush tops with egg glaze or melted butter, and sprinkle with topping of choice. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
Makes 12 rolls
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