Recipe: Potato Rosemary Rolls (by hand or bread machine)

POTATO ROSEMARY ROLLS
"Shiny, lustrous brown coils of moist, springy bread. Instant potato flakes lend a mild potato richness; rosemary adds clean, mint aftertaste."


2 to 2 1/2 cups all-purpose flour, divided use
1 1/2 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
1 1/4 teaspoons salt
1 teaspoon dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/2 cup instant potato flakes or buds
2 tablespoons olive oil
1 egg, slightly beaten
TOPPINGS:
Sesame or poppy seed or additional dried rosemary, crushed

TO MAKE THE DOUGH:
In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, salt, and rosemary; set aside.

Heat milk, 1/2 cup water, potato flakes, and oil 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. 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.

TO SHAPE AND BAKE:
Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place 2-inches apart on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush tops with beaten egg; sprinkle with toppings, as desired.

Bake at 375 degrees F for 15 to 20 minutes or until done. Remove from sheet; cool on wire rack.

Makes 12 rolls
Source: Fleischmann's Yeast

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POTATO ROSEMARY ROLLS
(bread machine dough cycle)

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

FOR THE DOUGH:
1 cup plus 2 tablespoons water (70 to 80 degrees F)
2 tablespoons olive oil
1 teaspoon salt
3 cups bread flour
1/2 cup instant potato flakes or buds
2 tablespoons nonfat dry milk
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1 1/2 teaspoons Fleischmann's Bread Machine Yeast
FOR THE TOPPING:
1 egg, lightly beaten
Sesame or poppy seed or additional dried rosemary, crushed

TO MAKE THE 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.

TO SHAPE AND BAKE:
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 at 375 degrees F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Makes 12 rolls
Source: Fleischmann's Yeast