BREAD MACHINE POTATO ROSEMARY ROLLS

1 cup PLUS 2 tablespoons water (70-80 degrees)
2 tablespoons olive oil
2 tablespoons nonfat dry milk
1/2 cup instant potato flakes or buds
1 tablespoon sugar
1 teaspoon dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons yeast
1 egg, lightly beaten
Sesame or poppy seeds (OR additional dried crushed rosemary), for topping

Measure all ingredients except egg and seeds into bread machine in order suggested by manufacturer. Use dough cycle.

Remove dough from pan when ready. Knead in additional flour for easier handling if necessary.

Divide into 12 pieces. Roll each piece into a 10-inch rope. Coil rope and tuck ends under. Place 2 inches apart on greased baking sheet. Cover and let rise until doubled (about 45 minutes).

Brush tops with egg and sprinkle on topping.

Bake in preheated 375 degrees F oven for 15-20 minutes.

Makes 12
Source: Fort Worth Star-Telegram, 1997