| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Breads, Yeast |
24 |
Rolls |
INGREDIENTS
| 2 |
ts |
Dry yeast |
| 3/4 |
c |
Warm water |
| 1/4 |
c |
Honey |
| 1/4 |
ts |
Sea salt (optional) |
| 1/4 |
c |
Vegetable oil; plus… Enough water to make 1/3 c. |
| 1 |
|
Egg or egg replacer |
| 1/2 |
c |
Prepared AM Potato Flakes |
| 1 1/2 |
c |
AM Whole Wheat Flour |
| 2 |
c |
Unbleached White Flour |
INSTRUCTIONS
Dissolve yeast in warm water in large bowl. Leave till bubbly (about 10
minutes). Add honey, salt, oil, egg, potatoes and half of flour. Beat
thoroughly. Add enough flour to make manageable dough. Turn out onto
lightly floured board and knead for 10 minutes until dough is smooth and
elastic. Place in lightly oiled bowl, turning once to coat. Place in
warm place and let rise for 1 hour. Punch down, turn onto floured board
and shape into desired shape of roll. Place rolls on greased cookie
sheet. Cover lightly with plastic or cotton towel and place in warm place
to rise till light (about 20-30 minutes). Bake at 375 F. for 15 to 20
minutes.
Source: Arrowhead Mills "Holiday Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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