Potato Rosemary Rolls (bread machine)
alt.cooking-chien/Lynn Macom/2000

Potato rosemary rolls are a favorite with all of our friends and family.

1 cup plus 2 tablespoons lukewarm water (70-80 degrees F)
2 tablespoon olive oil
2 tablespoon nonfat dry milk
1/2 cup instant potato flakes or buds
1 tablespoon white sugar
1 teaspoon crushed rosemary
1 teaspoon salt
3 cup bread flour
1 1/2 teaspoon bread machine yeast
cornmeal
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.