Potato Rosemary Rolls

A very good roll to serve with chicken or turkey.

ONE AND TWO POUND LOAF PANS

3 cups bread flour
2 Tbs. olive oil
2 Tbs. nonfat dry milk
1/2 cup instant potato flakes
1 Tb. sugar
1 tsp. rosemary, crushed
1 tsp. salt
1 cup plus 2 Tbs. water
1-1/2 tsp. dry yeast

TOPPINGS
1 egg, lightly beaten
sesame or poppy seed or
additional dried rosemary (crushed)

Measure all ingredients except egg and toppings into bread machine pan in the order suggested by the manufacturer.

Process in BASIC DOUGH MODE.

Remove prepared dough; if necessary, knead in additional flour to make dough easy to handle.

Divide dough into 12 pieces.

Roll each to 10-inch rope; coil rope, tucking under end.

Place 2 inches apart on greased large baking sheet.

Cover; let rise until doubled, about 45 minutes. Brush tops with egg; sprinkle with toppings.

Bake at 375 degrees for 15 to 20 minutes or until done.

Yield: 12 rolls.

JACQUELINE'S COOKBOOK