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Potato Rosemary Rolls

Joy0fCooking@aol.com
Wed, 12 Apr 2000 18:04:36 EDT
v100.n033.22
* Exported from MasterCook *

                           Potato Rosemary Rolls

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Breads                          Fleischmann's Yeast


   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         DOUGH
   2 3/4           cups  all-purpose flour (2 3/4 to 3 1/4 cups)
   1            package  Fleischmann's(r) Rapid Rise Yeast
   1         tablespoon  sugar
   1           teaspoon  rosemary -- crushed
   1           teaspoon  salt
      3/4           cup  milk
      1/2           cup  instant potato flakes or buds
      1/2           cup  water
   2        tablespoons  olive oil

                         TOPPING
   1                     egg -- lightly beaten
                         Sesame or poppy seeds -- crushed
                         OR
                         Additional rosemary

To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast,
sugar, rosemary and salt. Heat milk, potato flakes, water and oil until very
warm (120F to 130F); stir into dry ingredients. Stir in enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth and
elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
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 greased large
baking sheet. Cover; let rise in warm, draft-free place until doubled in
size, about 20 to 40 minutes.
To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375F for 15
to 20 minutes or until done. Remove from pan; cool on wire rack.

Source:
   "Fleischmann's Yeast"
S(Internet address):
   "http://www.breadworld.com/index.html";
Yield:
   "12 Rolls"

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