Half Batch Breakfast Rolls Recipe

Ingredients :

Dough
2 cups all-purpose flour, 3 tablespoons potato water, 1 tablespoon milk, 1/4 cup butter or margarine, 1/4 cup cooked mashed potato, 1 large egg, 1/4 cup sugar, 1/4 ounce Fleischmann’s RapidRise Yeast, 1/2 teaspoon salt
Powdered Sugar
Chocolate Glaze, 1 ounce square semi sweet chocolate, 1 tablespoon butter or margarine
Cinnamon Cocoa Filling
1 tablespoon melted butter or margarine, 2 teaspoons unsweetened cocoa, 1/4 teaspoon ground cinnamon, 2 tablespoons sugar

Preparation :
In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, milk, butter, and mashed potato until very warm. 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.

Cinnamon Cocoa Filling: Combine sugar, cocoa, and ground cinnamon. Stir to blend.

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 greased muffin cups. Cover, let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 370 F for 15-20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops or drizzle with Chocolate Glaze if desired.

Chocolate Glaze: Melt 1 square semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.