Potato Rosemary Rolls

Here is the recipe I used for my turkey rolls from a few years back. It comes from Tone's Easy Entertaining cookbook.

2 3/4 - 3 1/4 cups all purpose flour
1 package (2 1/4 tsp) rapid rise yeast
1 Tbsp sugar
2 tsp minced onions
1 tsp salt
1 tsp rosemary, crushed (if dried)
3/4 cup milk
1/2 cup instant potato flakes or buds
1/2 cup water
2 Tbsp olive oil

1 egg, slightly beaten
Rosemary leaves, crushed

In a large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, onions, salt and 1 tsp rosemary. Heat milk, potato flakes, water and oil until very warm (120-130 oF) 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 the dough rest 10 minutes.

Divide dough into 12 equal pieces. Shape each piece into rolls. Plcace rolls, 2 inches apart, on greasted large baking sheet. Cover; let rise in warm, draft-free place until rolls are doubled in size, about 20-40 minutes.

Brush tops with egg. Sprinkle with rosemary as desired. Bake at 375oF for 15 to 20 minutes or until done. Remove from baking sheet; cool on wire rack.

My Notes:

• I have used leftover mashed potatoes instead of the potato flakes and water (it's been a while, I think 3/4 cups?), but check the dough to make sure it is not too dry
• I have used fresh and dried onions and rosemary (red onions are really good)
  
• I have made this in the dough cycle in my bread machine. In that case, 3 cups flour is usually enough.