Half Batch Breakfast Rolls
Yield: 6 rolls
Cinnamon Cocoa Filling
Chocolate Glaze, optional
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest 10 minutes.
Prepare the Cinnamon Cocoa Filling:
Using a Rolling Pin roll dough to a 9 x 6-inch rectangle; brush with 1 tablespoon melted butter. Sprinkle with Cinnamon Cocoa Filling. Beginning at short end, roll up tightly as for jelly roll. Pinch seam to seal. Using a dough cutter cut into 6 equal pieces. Place, cut sides up, into 6 (2-1/2-inch) greased muffin cups. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375 F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or drizzle with Chocolate Glaze if desired.
Nutrition Information per serving 1 roll (3.41 ounces):