Little Rant & Potato Herb Rolls

I am working on some website for clients but in between today I made some rolls to go with dinner. Also today made it clear I need to do a customer review of a company. I won't do it though until we are all free and clear of them. But really i have never seen such horrible customer service. Michael has been dealing with a lot of customer service lately (internet outage - has to call everyday and we have been out a week today) and we have had some really unenthusiastic help. But this company I need to do a review about (nothing to do with the internet) has been horrendous. We actually need to do a good customer review for the company Michael used to get his parents engraved wine glasses. They WERE awesome! I should ask Michael to do that as he dealt with them.

Okay on to the dinner rolls...I did the dough in my bread machine and then took it out, shaped and baked in oven. I didn't want to do my usual just little round bun shape so I googled how to shape dinner rolls and came up with a really great link from Cooks Illustrated. It is a pdf with instructions on how to shape dinner rolls. I did mine a few different shapes just to play and see what I liked best. I did the double knot and then from another website just a single cross over. I didn't brush mine in egg as I was out of eggs.



Potato Herb Rolls

1 C. plus 2 tablespoons water (70 to 80°F.)
2 T. olive oil
1 t. salt
2 t. dried herbs -- I use more then that and use garlic powder, onion powder, basil and oregano
3 C. bread flour
1/2 C. instant potato flakes or buds
2 T. nonfat dry milk
1 T. sugar
1 1/2 t. bread machine yeast


Topping:

1 egg, lightly beaten

To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potato flakes with flour. Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary knead in additional flour to make dough easy to handle. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls 2 inches apart on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

To Top:
Brush tops with egg; sprinkle with sesame seed (optional). Bake in preheated 375-degree oven for 15 to 20 minutes or until done. Remove from pan; cool on wire rack.

Note: Dough can be prepared in 1 1/2 and 2-pound bread machines.