Potato Onion Rolls

"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."
photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
2hrs 30mins
24 rolls




  • 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.

Questions & Replies

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  1. weekend cooker
    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.
  2. LYNN C.
    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.


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
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