Instructions: TOPPING
1 egg - lightly beaten Sesame or poppy seeds - crushed
OR
Additional rosemary

To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, rosemary and salt. Heat milk, potato flakes, water and oil until very warm (120 to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 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 rolls, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Yield: 12 Rolls

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.