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Onion Potato Rolls

As a 4-H judge, I sampled a variation of these light, golden rolls at our county fair. With a touch of onion, it's a real blue-ribbon recipe that wins raves whenever I serve it.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1 cup mashed potato flakes
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 envelope onion soup mix
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 2-1/2 to 3 cups all-purpose flour
  • TOPPING:
  • 1 egg, lightly beaten
  • 1/4 cup dried minced onion

Directions

  • In a large bowl, dissolve yeast in warm water. Beat in the next eight ingredients. Stir in enough all-purpose flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch the dough down; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Brush egg over rolls. Sprinkle with dried onion. Bake at 350° for 15-18 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
1 each: 218 calories, 7g fat (4g saturated fat), 51mg cholesterol, 348mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 6g protein.
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