Rosemary Potato Rolls - cooking recipe

Ingredients

2 - 2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
1 envelope fast rising yeast
1 1/4 teaspoons salt
1 teaspoon dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/2 cup instant potato flakes or 1/2 cup instant potato flakes, buds
2 tablespoons olive oil
1 egg, slightly beaten
Toppings
poppy seeds or additional dried rosemary, crushed

Preparation

In a large bowl, combine 2/ 3 cup flour, sugar, undissolved yeast, salt, and rosemary.
Heat milk, water, potato flakes, and oil until very warm (120o to 130oF).
Gradually add to flour mixture.
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Cover; let rest 10 minutes.
Divide dough into 12 equal pieces.
Roll each piece to 10-inch rope; coil each rope and tuck end under coil.
Place 2 inches apart on greased baking sheet.
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush tops with beaten egg; sprinkle with toppings, as desired.
Bake at 375oF for 15 to 20 minutes or until done.
Remove from sheet; cool on wire rack.