Rosemary Potato Rolls

• 1 cup plus 2 tablespoons water (70u0b0 to 80u0b0)
• 2 tablespoons olive oil
• 1/2 cup mashed potato flakes
• 2 tablespoons nonfat dry milk powder
• 1 tablespoon sugar
• 1 teaspoon dried rosemary, crushed
• 1 to 1-1/2 teaspoons salt
• 3 cups bread flour
• 2-1/4 teaspoons active dry yeast
• 1 egg, lightly beaten
• Sesame seeds or poppy seeds or dried rosemary, crushed

1. In bread machine pan, place the first nine ingredients in the order suggested by manufacturer. Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down and let stand for 10 minutes.
2. Divide dough into 12 portions. Shape each into a 10-in. rope. Holding one end of rope, loosely form into a coil. Tuck end under; pinch to seal. Place 2 in. apart on a greased
3. . Cover and let rise in a warm place until doubled, about 30 minutes.
4. Brush tops with egg. Sprinkle with sesame or poppy seeds or rosemary. Bake at 375u0b0 for 13-16 minutes or until golden brown. Remove from pan to a wire rack.

water, olive oil, nonfat dry milk, sugar, rosemary, salt, bread flour, active dry yeast, egg, sesame seeds

Taken from www.tasteofhome.com/recipes/rosemary-potato-rolls/ (may not work)