Great for any hot or cold sandwich.
Ingredients:
4 cups Water
½ cup Dried Potato Flakes
2 Tbsp Yeast
¼ cup Honey
¼ cup Milk
½ cup Vegetable Oil
2 Eggs
2 Tbsp Salt
*(To convert recipe from a plain White Roll to a Basil Roll, add 2 Tbsp Dried Basil Flakes when you add the final amount of water.)
Directions:
Mix Potato Flakes in 2 cups VERY HOT water; Let cool.
Place 2 cups warm water in mixer. Add Yeast, Potato Flake Mixture, & remaining ingredients. Mix for 1 minute, then let sit for 10 minutes. Add Salt & Flour, making a soft dough. Allow dough to rise until it is ready to explode, then punch down. Shape dough into 5 oz. rolls. Brush with Egg Wash and let rise.
Bake in preheated 375° oven for 15-20 min. or until golden brown. Allow to cool completely before slicing. *To save rolls for later, Individually wrap with plastic wrap, then place in a large Ziploc bag or airtight container and freeze.
Ingredients:
4 cups Water
½ cup Dried Potato Flakes
2 Tbsp Yeast
¼ cup Honey
¼ cup Milk
½ cup Vegetable Oil
2 Eggs
2 Tbsp Salt
*(To convert recipe from a plain White Roll to a Basil Roll, add 2 Tbsp Dried Basil Flakes when you add the final amount of water.)
Directions:
Mix Potato Flakes in 2 cups VERY HOT water; Let cool.
Place 2 cups warm water in mixer. Add Yeast, Potato Flake Mixture, & remaining ingredients. Mix for 1 minute, then let sit for 10 minutes. Add Salt & Flour, making a soft dough. Allow dough to rise until it is ready to explode, then punch down. Shape dough into 5 oz. rolls. Brush with Egg Wash and let rise.
Bake in preheated 375° oven for 15-20 min. or until golden brown. Allow to cool completely before slicing. *To save rolls for later, Individually wrap with plastic wrap, then place in a large Ziploc bag or airtight container and freeze.
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