Bread Machine Recipes




Potato Rosemary Rolls
Serving Size: 12

Ingredients:


Cooking Directions:
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1 cup luke-warm water -- (70 to 80 deg) plus
2 tablespoons luke-warm water -- (70 to 80 deg)
2 tablespoons olive oil
2 tablespoons nonfat dry milk
1/2 cup instant potato flakes or buds
1 tablespoon white sugar
1 teaspoon crushed rosemary
1 teaspoon salt
3 cups high gluten bread flour
1 1/2 teaspoons bread machine yeast or active dry yeast
1 beaten egg for glaze
sesame seed, coarse salt, or poppy seed -- for toppings
Corn meal

Measure and add all ingredients to your bread machine, except the egg for
glaze and optional toppings, in the order listed by the machine's
manufacturer. Process in dough cycle. If necessary, knead in additional
flour to make dough easy to handle.

Divide dough into 12 pieces. Roll each into a 10-inch rope; coil rope and
tuck in the end so that it comes up through the middle. Place 2 inches
apart on a baking sheet dusted with corn meal. Cover and let rise for 45
minutes.

Brush tops with melted butter and sprinkle with topping of choice. Bake
at 375 degrees for 15 to 20 minutes.

This recipe yields 12 rolls.




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