 Potato Rosemary Rolls
Makes 12 rolls
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Image © Publications International, Ltd.
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Potato Rosemary Rolls
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Ingredients
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Dough
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1
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cup plus 2 tablespoons water (70° to 80°F)
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2
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tablespoons olive oil
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1
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teaspoon salt
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3
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cups bread flour
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1/2
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cup instant potato flakes or buds
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2
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tablespoons nonfat dry milk powder
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1
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tablespoon sugar
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1
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teaspoon SPICE ISLANDS® Rosemary, crushed
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1-1/2
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teaspoons FLEISCHMANN’S® Bread Machine Yeast
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Topping
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1
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egg, lightly beaten
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Sesame or poppy seeds or additional dried rosemary, crushed
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Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with flour. Select dough/manual cycle. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle.
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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. Brush tops with beaten egg; sprinkle with sesame seeds. Bake at 375°F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.
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Note
Dough can be prepared in 1-1/2- and 2-pound bread machines.
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© ACH Food Companies, Inc.
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Nutrients per Serving
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(1 roll)
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Calories
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174
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Total Fat
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4 g
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Saturated Fat
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1 g
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Cholesterol
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18 mg
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Carbohydrate
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29 g
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Fiber
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1 g
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Protein
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6 g
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Sodium
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211 mg
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Printed
from fbnr.com
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