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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 10 |
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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 |
sesame seeds or poppy seeds or additional dried rosemary, crushed |
Directions:
1. In a large bowl, combine 2/ 3 cup flour, sugar, undissolved yeast, salt, and rosemary.
2. Heat milk, water, potato flakes, and oil until very warm (120o to 130oF).
3. Gradually add to flour mixture.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Stir in enough remaining flour to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
8. Divide dough into 12 equal pieces.
9. Roll each piece to 10-inch rope; coil each rope and tuck end under coil.
10. Place 2 inches apart on greased baking sheet.
11. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
12. Brush tops with beaten egg; sprinkle with toppings, as desired.
13. Bake at 375oF for 15 to 20 minutes or until done.
14. Remove from sheet; cool on wire rack.
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