Ingredients:

* 3 cups unbleached all-purpose flour
* 2 tsp. instant yeast
* 3 tbsp. sugar
* 1/4 cup non-instant nonfat dried milk
* 1/4 cup potato flour
* 1-1/2 tsp. salt
* 1/4 cup (1/2 stick) butter (plus 2 tbsp. melted butter to brush on rolls after baking) 1 large egg 1 to 1-1/4 cups water

Methods:

Bread Machine Method: Put all of the ingredients into the bucket of your bread machine per manufacturer’s instructions. Program for dough or manual, and press Start. Check the dough after about 15 minutes; it should be smooth looking. If not, adjust the consistency with additional flour or water. Allow the machine to complete its cycle.

Turn the dough out onto a work surface that’s been lightly floured or sprayed with a non-stick pan coating. Divide the dough into 15 pieces.

Form into balls or knots and place them in a 9 x 13-inch pan or two 8″ round cake pans. Allow the rolls to rise, covered, for 1-2 hours. Brush with lightly beaten egg white and sprinkle with seeds, if desired.

Bake in a preheated 375*F oven for 15-18 minutes or until they’re a light, golden brown. Brush the rolls with melted butter after removing from oven.

Serve warm. When cool, wrap in air-tight zip lock bags and freeze leftovers.

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