CENTERPIECE POTATO ROLLS

3 1/2 to 4 cups all-purpose flour
1 tablespoon sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
3/4 teaspoon salt
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup instant potato flakes or buds*
2 eggs, divided use

In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 degrees F). Stir in potato flakes; let soften 1 minute.

Stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Coil each rope to make "snail" shape. Arrange rolls in a circle on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes.

Lightly beat remaining egg; brush over rolls.

Bake at 375 degrees F for 25 minutes or until done. Remove from sheet; let cool on wire rack.

*To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg.

Makes 12 Rolls
Source: Fleishmann's Yeast