3 1/2 – 4 cups all-purpose flour
1 Tbl. sugar
1 package Rapid-Rise yeast
3/4 tsp. salt
3/4 cup water
1/2 cup milk
1/4 cup butter
1/4 cup instant potato flakes*
2 eggs (one for dough, one for top)
Preheat oven to 375ºF. Combine one cup flour, sugar, yeast and salt. Heat water, milk and butter until very warm (120-130ºF). Stir in potato flakes and let soften a minute. Add one egg and remaining flour for a soft dough. Knead on lightly floured surface until smooth (4-6 minutes). Cover and let rest for 10 minutes.
Make round rolls, placing them barely touching in a circle on a greased cookie sheet, or slightly smaller rolls placed inside two 8-inch round pans. Pour boiling water in a shallow pan and rest the cookie sheets or pans on top for 15 minutes.
Lightly beat remaining egg, brush on top, sprinkle with sesame seeds, poppy seeds and/or oats. Bake about 25 minutes. Serve warm.
*Can use 1/3 cup mashed potatoes and
reduce water to 1/2 cup. Stir in with egg.
Makes about a Dozen
