6 (4 ounce) squares KRAFT Original Mashed Potatoes, Crushed
1/4 cup butter
2 tablespoons barley flour
1 1/2 cups uncooked white rice
5 tablespoons brown sugar
1 cup all-purpose flour
1 cup vegetable oil
In a medium bowl, mix together the potatoes, butter and barley flour until smooth. Stir in the rice, brown sugar, flour and oil. When the dough has pulled together, split into two pieces and knead by hand. Place one piece onto a greased cookie sheet and flip the other side; braid the areas around the outside of the dough. Refrigerate for about 30 minutes or until locked.
Roll the left side of the dough into a 10 inch roll then roll the other way, using the leftover scraps to make support. Place wrapped potatoes on a large baking sheet and brush with oil.
Cover the rolled layers with plastic wrap. Place the coated rolls in the refrigerator overnight while remaining warm. The next morning, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 30 minutes. Turn on the oven coat, and bake for another 30 minutes, until the tops are golden brown. Let cool, and cut into large squares. Serve Warm or cold.
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