Potato Rosemary Buns

Using instant powder milk and potato flakes, these buns have a nice unique flavour. Made in a snap using the bread maker, they are as close to perfection as your can get!

• Ready In: 2 hrs 20 mins
• Yields: 12 buns

Ingredients

• 1  cup warm water
• 2  tablespoons warm water
• 2  tablespoons olive oil
• 2  tablespoons dry milk
• 1⁄2 cup  instant potato flakes
• 1  tablespoon white sugar
• 1  teaspoon dried rosemary, crushed (or you can use fresh rosemary)
• 1  teaspoon salt
• 3  cups flour
• 1 1⁄2 teaspoons  yeast

Directions

1. Combine the ingredients and add to bread machine, making sure that the liquid does not touch the yeast.
2. Process in dough cycle.
3. Remove dough from pan and punch down. Spray baking pans with Pam. Form into cloverleaf buns and let rise a second time. Bake in 425 oven for 10 - 12 minutes or until golden brown.
4. Note:
5. -brush buns with 1 egg beaten for a nice glaze. or.
6. - pour about 1 tsp melted butter over each bun for a nice butter flavour.