ROSEMARY POTATO ROLLS

Rosemary Potato Rolls image

Provided by Linda Murray

Time 2h20m

Number Of Ingredients 12

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1 1/8 c warm water
2 Tbsp olive oil
2 Tbsp non-fat dry milk
1/2 c dry potato flakes
1 Tbsp white sugar
1 tsp dried rosemary (crushed)
1 tsp salt
3 c bread flour (i use all-purpose)
1 1/2 tsp bread machine (quick-rise) yeast
1 Tbsp cornmeal
1 egg, beaten
2 tsp kosher salt, optional

Steps:

1. Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and start. (or use mixer then let rise in greased bowl covered with clean towel until double in bulk)
2. 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 (tie in knot). Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Preheat oven to 375 degrees F.
3. Brush tops of rolls with egg glaze and lightly sprinkle with kosher salt, if desired. Bake at 375 degrees F. for 15 to 20 minutes. Makes 12 rolls