Servings: 12
Yield: 12 Rolls
Baking Time: 25 minutes
Notes: To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg.
3 3/4 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup potato flakes, *see notes
2 eggs, at room temperature
1. In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast. Heat water, milk and butter until hot to touch (125º to 130ºF). Stir in potato flakes, let soften 1 minute. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces. Roll each to 12-inch rope. Coil each rope to make "snail" shape. Arrange in wreath shape on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes.
3. Lightly beat remaining egg; brush on rolls. Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack.
Yield: 12 Rolls
Baking Time: 25 minutes
Notes: To use fresh potato: Follow above directions except decrease water to 1/2 cup and replace potato flakes with 1/3 cup cooked, mashed potato (at room temperature). Stir mashed potato into dough along with egg.
3 3/4 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 package Fleischmann's® Rapid Rise Yeast
3/4 cup water
1/2 cup milk
1/4 cup butter or margarine
1/4 cup potato flakes, *see notes
2 eggs, at room temperature
1. In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast. Heat water, milk and butter until hot to touch (125º to 130ºF). Stir in potato flakes, let soften 1 minute. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces. Roll each to 12-inch rope. Coil each rope to make "snail" shape. Arrange in wreath shape on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes.
3. Lightly beat remaining egg; brush on rolls. Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack.
1 comments:
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Sierra
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