Rating: YYYYYIngredients:
1/2 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1 egg, lightly beaten
1 teaspoon salt
1/4 cup butter, softened
3/4 cup warm mashed potatoes (prepared with milk and butter)
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
4-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
Additional butter, melted
1/2 cup warm milk (70° to 80°)
1/4 cup water (70° to 80°)
1 egg, lightly beaten
1 teaspoon salt
1/4 cup butter, softened
3/4 cup warm mashed potatoes (prepared with milk and butter)
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
4-1/4 cups bread flour
1-1/2 teaspoons active dry yeast
Additional butter, melted
Directions:
In a bread machine, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto lightly floured surface. Divide in half; roll each portion into a 12-in. circle. Cut each circle into 12 wedges; roll up wedges from the wide end. Place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form a crescent shape. Cover and let rise for 20-25 minutes or until doubled. Bake at 400° for 10-15 minutes or until golden brown. Remove to wire racks. Brush warm rolls with melted butter.
Yield: 2 dozen.
