* 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
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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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