| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1996, Abm, Bb, Bread | 2 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1/2 | c | + 1 tb Milk |
| 1 | Egg | |
| 2 | T | Butter |
| 1/3 | c | Potato flakes |
| 2 | T | Sugar |
| 1 | t | Salt |
| 3 | c | Flour |
| 2 1/2 | t | Yeast |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 914
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 123.5mg
Sodium: 1211.2mg
Potassium: 446.8mg
Carbohydrates: 164.5g
Fiber: 7.2g
Sugar: 13.5g
Protein: 25.4g