Potato rolls amb - large

Yield: 2 Servings

Measure Ingredient
MISTY SIMON-----------------
¾ cup Water
½ cup + 1 tb Milk
1 large Egg
2 tablespoons Butter
⅓ cup Potato flakes
2 tablespoons Sugar
1 teaspoon Salt
3 cups Flour
2½ teaspoon Yeast

Place all ingredients into bread machine. Program for dough and press start. At the end of the cycle, punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 5 to 10 minutes. Divide each half of dough into 12 even pieces. Turn the ball of dough inside out and pinch the ends together on the bottom.

This will give you a smooth ball. Place seam side down on ungreased cookie sheet (if your cookie sheet looks like its seen better days, spray a thin layer of nonstick spray). You can either have sides touching for soft-sided rolls or not touching for more "crusty" rolls. Allow to rise 30 - 40 minutes or until doubled. Bake in an oven preheated to 425 for 15 to 18 minutes or until of desired browness.

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