DOUGH
1/2 cup butter or margarine (1 stick), cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70º to 80ºF)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
Servings: 12
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
2. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 × 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.
3. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
4. Bake at 375ºF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
Yield: 12 Buns
Notes: Dough can be prepared in 1 1/2 and 2-pound bread machines.
* Instant potato buds or flakes may be substituted for cooked mashed potatoes. In small bowl, combine 1/3 cup potato buds, 1/3 cup boiling water and 1 tablespoon milk; stir until blended.
* One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired.
1/2 cup butter or margarine (1 stick), cut up
2 large eggs
1/2 cup cooked mashed potatoes
1/4 cup milk
1/4 cup water (70º to 80ºF)
1 teaspoon salt
3 1/4 cups bread flour
1/2 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
FILLING
1 tablespoon butter or margarine, melted
1/4 cup sugar
1 tablespoon unsweetened cocoa
1/2 teaspoon ground cinnamon
TOPPING
Powdered sugar
Servings: 12
1. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
2. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 × 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.
3. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
4. Bake at 375ºF for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
Yield: 12 Buns
Notes: Dough can be prepared in 1 1/2 and 2-pound bread machines.
* Instant potato buds or flakes may be substituted for cooked mashed potatoes. In small bowl, combine 1/3 cup potato buds, 1/3 cup boiling water and 1 tablespoon milk; stir until blended.
* One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired.
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