Prep 2 hrs
Cook 30 mins
From a Pillsbury booklet. Dangerously addictive. I always cut the recipe in 1/2 and I used the bread maker instead of doing it by hand.
- 5 cups all-purpose flour
- 1 cup instant mashed potatoes
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons active dry yeast
- 2 cups milk
- 1⁄2 cup butter
- 1⁄2 cup green onion, sliced
- 2 eggs
- Lightly spoon flour into measuring cup; level off.
- In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
- In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at slow speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
- On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
- Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
- Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
- Grease 13x9-inch pan or two 9-inch round cake pans.
- Punch down dough several times to remove all air bubbles.
- Divide dough into 24 equal pieces; shape into balls.
- Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
- Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.
Very good rolls. Made for dinner last night, and we were pleased by the results. Rolls cameout nice and fluffy. Made recipe as written, though I did cut the recipe in half. Made for PRMR tag.
Very easy to make. I did cook mine individually not all together in a 9x13 pan. They turned out nice and the texture was perfect. I only used half the green onion amount. Flavor was excellent.