Yeast Breads: Tropical Potato Rolls

The light pineapple flavor of these rolls makes them a perfect accompaniment to coffee or tea. Try them with butter or perhaps your favorite jam. They're a sweet bread whose only sweetness comes from the pineapple juice, and whose delicate texture is, in part, due to the potato flakes used in this specialty bread.


Ingredients


For the Bread
3 cups all purpose flour
1 cup potato flakes
1¼ tsp bread machine or quick rise yeast
1 tsp salt
½ cup pineapple juice
¾ cup water
1 tbsp butter or margarine, softened
1 egg


For the Topping
1 tbsp butter, melted
¼ cup sugar
¼ tsp nutmeg


Preparation


Place all bread ingredients in a large bowl and blend until a loose dough forms. Turn the dough out onto a floured surface and knead until the dough is soft and elastic. This will take 5 to 10 minutes. When you're finished, place the dough in a lightly oiled bowl and cover with a damp towel. Set aside in a warm location to rise. It will take at least 1 hour for the dough to double in size.


Once it's risen, punch down the dough to remove all air bubbles. Spray a 9x13-inch cake pan with baking spray to prevent sticking. Divide dough into 12 equal pieces. Shape each piece into a smooth ball and place in the baking tray, spacing them equally.


Cover the rolls with a damp towel once again and set aside. They will take about 45 minutes to rise this time. When they've risen, heat oven to 375°F. Uncover rolls and mix all topping ingredients together. Brush over rolls until they are covered equally.


Bake rolls for 25 minutes, until they are golden brown and sound hollow when tapped. Remove from pan immediately and cool on wire racks.


These rolls can be stored for up to 5 days in an airtight container.