Potato Rosemary Rolls
Print Category Small breads Thematic No thematic Source Fleschmanns Evaluation
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Ingredients
- 1 cup + 2 Tbsp (275 mL) water (70-80°F/20-250°C)
- 2 Tbsp (25 mL) olive oil
- 2 Tbsp (25 mL) nonfat dry milk
- 1 Tbsp (15 mL) sugar
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) Blue Ribbon® Rosemary
- 1/2 cup (125 mL) instant potato flakes
- 3 cups (750 mL) all-purpose flour
- 1-1/2 tsp (7 mL) Fleischmann's® Bread Machine Yeast
- 1 egg, lightly beaten
- Sesame or poppy seeds or dried rosemary, crushed
Preparation
- Measure all ingredients except egg and seeds into bread machine pan in order suggested by manufacturer; process in dough/manual cycle.
- Remove prepared dough. If necessary, knead in additional flour to make dough easy to handle. Divide into 12 pieces. Roll each to 10in/25 cm rope. Coil rope, tucking under end. Place 2in/5 cm apart on greased baking sheet.
- Cover; let rise until doubled, about 45 minutes. Brush tops with egg; sprinkle with seeds or additional rosemary. Bake at 375°F (190°C) for 15 to 20 minutes or until golden.
Cook commentary
Makes 12 rolls.
(For 1 1/2 Pound-size bread machine)
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