INGREDIENTS

INSTRUCTIONS

In a medium - size bowl dissolve the yeast in 1/4 cup of lukewarm water.
Combine the sugar and dry milk with 1 cup of warm water and add to the
yeast along with the grated ginger, orange rind, salt, and nutmeg. Whip the
butter into the mashed potatoes and combine with yeast mixture. Stir the
flour in and then beat the mixture for 1 minute. Cover the bowl with
plastic wrap and place over a pan of warm water to rise until double in
volume, about 45 minutes.
Tum out onto a floured work surface, punch down, and knead very lightly a
few turns. Pull off pieces of dough slightly smaller than a Ping - Pong
ball and, since they will be very sticky, just roll lightly with floured
hands to form a ball. Arrange on one or two greased baking sheets large
enough to hold the three dozen rolls side by side without crowding. Cover
with a kitchen towel and let rise in a warm place for 30 minutes. Paint
with the beaten egg and sprinkle sesame seeds on top. Bake in a preheated
350 - degree oven for 25 minutes. Serve warm.
Per serving (excluding unknown items): 4 Calories; less than one gram Fat
(3% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 52mg
Sodium
Posted to MC-Recipe Digest V1 #900 by Dianne Weinsaft <dee@ncsi.net> on Nov
11, 1997

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