HALF-BATCH BREAKFAST ROLLS
Makes 6 rolls

FOR THE DOUGH:
1 3/4 to 2 cups all-purpose flour, divided use
1/4 cup sugar
1 envelope Fleischmann's RapidRise Yeast
1/2 teaspoon salt
3 tablespoons potato water
1 tablespoon milk
1/4 cup butter or margarine
1/4 cup cooked, mashed potato
1 large egg
FOR THE CINNAMON COCOA FILLING:
2 tablespoons sugar
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
FOR THE ROLLS:
1 tablespoon melted butter or margarine
OPTIONAL TOPPINGS:
Powdered Sugar or Chocolate Glaze (recipe follows)

TO MAKE THE DOUGH:
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt; set aside.

Heat water, milk, butter, and mashed potato until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

MEANWHILE, MAKE THE CINNAMON COCOA FILLING:
Combine sugar, cocoa, and ground cinnamon. Stir to blend.

TO SHAPE THE ROLLS:
Grease 6 (2 1/2-inch) muffin cups.

Roll dough to 9x6-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal; cut into 6 equal pieces. Place, cut sides up, into prepared muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

Bake for 15 to 20 minutes or until done. Remove from cups; cool on wire racks.

Lightly sift powdered sugar over tops or if desired, drizzle with Chocolate Glaze.

CHOCOLATE GLAZE

1 (1-ounce) square semi-sweet chocolate
1 tablespoon butter or margarine

Melt semi-sweet chocolate and butter or margarine. Stir until smooth.

Source: Fleischmann's