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Name: Braided Dinner Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/3 Potato Refrigerator Dough; 1 Egg; 3/4 ts Sesame seed; 1 tb Water; 3/4 ts Poppy seed

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INGREDIENTS

1/3 Potato Refrigerator Dough
1 Egg
3/4 ts Sesame seed
1 tb Water
3/4 ts Poppy seed

Servings

INSTRUCTIONS

Divide dough into 18 equal parts. Roll each part into rope, 7 inches long, on lightly floured surface. Place groups of 3 ropes each close together on lightly greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends to fasten; tuck under securely. Let rise until double, 45 to 60 minutes. Heat oven to 375 F Beat egg and water slightly; brush over braids. Sprinkle each of 3 braids with 1/4 teaspoon poppy seed and each of remaining 3 braids with 1/4 teaspoon sesame seed. Bake until golden brown, about 15 minutes. VARIATIONS: Parker House Rolls: Prepare Potato Refrigerator Dough (page 37). Divide into halves (refrigerate 1 half for future use or use for Crescent Rolls, page 00). Divide remaining half of dough into halves. Roll 1 half into rectangle, 13x9 inches. Cut into 3- inch circles; brush with margarine or butters softened. Fold each so top half overlaps slightly. Press edges together Place close together in greased round baking pan, 9 x1 1/2 inches. Brush with margarine or butter, softened. Repeat with remaining dough. Let rise until double, 45 to 60 minutes. Heat oven to 400? F. Bake until light brown, 13 to 15 minutes. 20 rolls Crescent Rolls: Prepare Potato Refrigerator Dough (page 37). Divide into halves (refrigerate 1 half for future use or use for Parker House Rolls). Divide remaining half of dough into halves. Roll 1 half into 12-inch circle. Spread with margarine or butter soft- ened. Cut circle into 16 wedges. Roll up, beginning at rounded edges. Place rolls, with points under- neath, on greased cookie sheet; curve ends slightly. Brush with margarine or butter softened. Repeat with remaining dough. Let rise until double, 45 to 60 minutes. Heat oven to 400? F. Bake until light brown, 13 to 15 minutes. 32 rolls Hamburger Buns: Divide one-third of Potato Refrigerator Dough (page 37) into 12 equal parts. Shape each part into smooth ball on lightly floured surface with lightly greased fingers; flatten. Place about 1 inch apart on greased cookie sheet. Let rise until double, 45 to 60 minutes. Heat oven to 4000. Brush buns with margarine or butter, softened; sprinkle with sesame seed or poppy seed. Bake until golden brown, 13 to 15 minutes. 1 dozen rolls Recipe by: Betty Crockers Best of Baking Posted to MC-Recipe Digest V1 #981 by "M. Hicks" on Jan 4, 1998

NOTES

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Braided Dinner Rolls

1/3 Potato Refrigerator Dough
1 Egg
3/4 ts Sesame seed
1 tb Water
3/4 ts Poppy seed

Divide dough into 18 equal parts. Roll each part into rope, 7 inches long,  on lightly floured surface. Place groups of 3 ropes each close together on  lightly greased cookie sheet. Braid ropes gently and loosely. Do not  stretch. Pinch ends to fasten; tuck under securely. Let rise until double,  45 to 60 minutes.    Heat oven to 375 F Beat egg and water slightly; brush over braids. Sprinkle  each of 3 braids with 1/4 teaspoon poppy seed and each of remaining 3  braids with 1/4 teaspoon sesame seed. Bake until golden brown, about 15  minutes.    VARIATIONS: Parker House Rolls: Prepare Potato Refrigerator Dough (page  37). Divide into halves (refrigerate 1 half for future use or use for  Crescent Rolls, page 00). Divide remaining half of dough into halves. Roll  1 half into rectangle, 13x9 inches. Cut into 3- inch circles; brush with  margarine or butters softened. Fold each so top half overlaps slightly.  Press edges together Place close together in greased round baking pan, 9 x1  1/2 inches. Brush with margarine or butter, softened. Repeat with remaining  dough. Let rise until double, 45 to 60 minutes. Heat oven to 400? F. Bake  until light brown, 13 to 15 minutes. 20 rolls    Crescent Rolls: Prepare Potato Refrigerator Dough (page 37). Divide into  halves (refrigerate 1 half for future use or use for Parker House Rolls).  Divide remaining half of dough into halves. Roll 1 half into 12-inch  circle. Spread with margarine or butter soft- ened. Cut circle into 16  wedges. Roll up, beginning at rounded edges. Place rolls, with points  under- neath, on greased cookie sheet; curve ends slightly. Brush with  margarine or butter softened. Repeat with remaining dough. Let rise until  double, 45 to 60 minutes. Heat oven to 400? F. Bake until light brown, 13  to 15 minutes. 32 rolls    Hamburger Buns: Divide one-third of Potato Refrigerator Dough (page 37)  into 12 equal parts. Shape each part into smooth ball on lightly floured  surface with lightly greased fingers; flatten. Place about 1 inch apart on  greased cookie sheet. Let rise until double, 45 to 60 minutes. Heat oven to  4000. Brush buns with margarine or butter, softened; sprinkle with sesame  seed or poppy seed. Bake until golden brown, 13 to 15 minutes. 1 dozen  rolls    Recipe by: Betty Crockers Best of Baking    Posted to MC-Recipe Digest V1 #981 by "M. Hicks" <nitro_ii@email.msn.com>  on Jan 4, 1998

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 6 Servings

Calories: 17
Calories from Fat: 11 (65%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 35.2mg		11 %
Sodium 11.9mg		0 %
Potassium 16.7mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.2g
Protein 1.2g		2 %
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Calories per serving: 17

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