Recipe: Potoato Rosemary Rolls (bread machine dough cycle)

POTOATO ROSEMARY ROLLS

This recipe is for 1 1/2 pound size bread machines.

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

Measure all ingredients except egg and toppings and place into bread machine pan in the order suggested by the manufacturer.

Process in dough/manual cycle. Remove prepared dough; if necessary, kneed in additional flour to make dough easy to handle.

Divide dough into 12 pieces. Roll each to 10-inch rope; coil rope, tucking under end. Place 2 inches apart on greased large baking sheet. Cover; let rise until doubled, about 45 minutes.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Brush tops with egg, sprinkle with toppings.

Bake at 350 degrees F for 15-20 minutes or until done.

Source: Fleischmann's Yeast