Rosemary Potato Rolls

I used left over mashed potatoes to make these super soft super good rolls. And is there anything better than the smell of rosemary wafting throughout the house? Okay, maybe we could argue that the smell of chocolate brownies is better, but it would be a close call. The girls had fun making snake ropes which turned into these fun-shaped rolls.

Ingredients:

1 1/8 cups warm water

2 tablespoons olive oil

2 tablespoons powdered milk

1/2 cup mashed potatoes

1 tablespoon white sugar

1 teaspoon dried rosemary, crushed

1 teaspoon salt

3 cups bread flour

1 1/2 teaspoons yeast

1 tablespoon cornmeal

1 egg, beaten

1 teaspoon kosher salt

Directions:

Add all ingredients except cornmeal, egg, and kosher salt in bread machine in order listed. Select Dough cycle and Start. When cycle is done, divide the dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter and lightly sprinkle with kosher salt. Bake at 375 degrees for 15 to 20 minutes.