Herbed Potato Rolls

I made these to share with my class. Herb Sr. thinks they are wonderful, and I don't tell how unbelievably easy they are to make. I like them warm with butter and rosemary honey for a real treat.

Herbed Potato Rolls
(Adapted from a recipe found on www.breadworld.com)
Start in bread machine, finish in oven.
Yields: 12-18 rolls.

1 cup plus 2 Tblsp. warm water
2 Tblsp. olive oil
1 egg, lightly beaten
2 Tblsp. instant dry milk
1/2 cup instant potato flakes
1 Tblsp. sugar
1 tsp. dry rosemary, crumbled (optional: use chicken seasoning)
1 tsp. salt
3 cups bread flour
1 1/2 teaspoon yeast (for bread machines)

Reserve another egg to brush on rolls.
Optional: poppy seeds, sesame seeds, or crumbled herbs of your choice for topping.

Method:
Add all of the ingredients to your bread machine pan in the order given, or in the order suggested by your manufacturer.
Process on dough cycle. (1:30)
Remove to floured surface when processed. Divide into 12-18 pieces.
Roll each piece into a rope, tie each in a simple knot and place each on a greased baking sheet, 2” apart.
Cover and allow to rise in warm spot until doubled (30-45 min.)
Preheat oven to 375 degrees.
Brush tops carefully with egg wash. Sprinkle with herbs or seeds if desired.
Bake for 12-15 minutes (depending on size).
Cool covered with a towel.