| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Abm, Bread, Bb |
1 |
Servings |
INGREDIENTS
| 3/8 |
c |
Water |
| 1/4 |
c |
+ 1 tb Milk |
| 1/2 |
lg |
Egg |
| 1 |
tb |
Butter |
| 3/16 |
c |
Potato flakes |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Flour |
| 1 1/4 |
ts |
Yeast |
INSTRUCTIONS
MISTY SIMON
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.
Posted to MM-Recipes Digest V5 #003 by Suzy <suzy@bestweb.net> on Jan 2,
1998
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