Potato Onion Rolls

Submitted by MsPia

"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."

 

• Ready In: 2hrs 30mins
• Ingredients: 9
• Yields: 24 rolls
• Serves: 24

ingredients

• 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

directions

1. Lightly spoon flour into measuring cup; level off.
2. In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
3. In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
4. Add warm liquid and eggs to flour mixture.
5. Blend at slow speed until moistened; beat 3 minutes at medium speed.
6. By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
7. On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
8. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
9. Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
10. Grease 13x9-inch pan or two 9-inch round cake pans.
11. Punch down dough several times to remove all air bubbles.
12. Divide dough into 24 equal pieces; shape into balls.
13. Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
14. 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.

Reviews

[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.

 

[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.