Yeast rolls are easy to make when the dough is started in the bread machine. Potato flakes keep the interior moist, and cardamom adds special flavor. Start in the bread machine about 3 hours before serving time. Bakes well in convection or regular oven. Enjoy with dinner, a soup and salad lunch or weekend brunch.
1 cup water
3 tablespoons butter
1/4 cup sugar
1/4 cup instant mashed potato flakes
1 teaspoon salt
1/2 teaspoon cardamom, if desired
3 cups flour
1 3/4 teaspoons bread machine yeast
1 tablespoon softened butter
1. Place ingredients, except softened butter, in bread machine in order recommended by manufacturer. Set on dough cycle.
2. When cycle is completed, turn dough onto lightly oiled surface. Roll out to about 15-inch circle. Spread surface with softened butter. Cut into 16 pie-shaped wedges. Roll up each wedge, starting at wide end. Place tip-side-down on teflon baking sheet on rack or baking pan. Cover lightly. Let stand in warm place until doubled in size, about 45 minutes.
3. Preheat oven to 400 degrees. Uncover rolls; bake 10 to 12 minutes or util light golden brown.
TIPS > Use up to half bread flour if desired for a little firmer texture.
> About 1 cup whole wheat flour can be substituted for white flour.
> Lightly greased baking sheet can be used in place of teflon-coated baking rounds.
> Use a clean plastic bread bag that has been slit open to cover yeast dough do it does not stick while rising.