Potato rolls amb - large
2 Servings
Ingredients
| Quantity | 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 |
Directions
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.