Breads and Muffins, Debbie Allen

Potato Onion Rolls

5 c. bread flour
1 c. mashed potato flakes
3 T. sugar
2 t. salt
2 T. yeast
2 c. milk
1/2 c. butter
1/2 c. sliced green onions
2 eggs

Grease one 9″-x-13″ pan or two 9″ round cake pans. Lightly spoon flour into measuring cup; level off.

In large bowl, combine 1-1/2 c. flour, potato flakes, sugar, salt and yeast; blend well. In medium saucepan, heat milk, butter and onions until very warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in enough flour to make a soft dough. Knead in remaining flour until dough is smooth
and elastic, about 10 minutes.

Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 45-60 minutes. Punch dough down. Let rest on counter, covered with inverted bowl, for 15 minutes.

Divide dough into 24 pieces; shape into balls. Dip tops of balls in additional potato flakes. Place in prepared pans. Cover; let rise in warm place until light and doubled in size, about 30- 45 minutes.

Bake 25-35 minutes at 375*F . Remove from pans immediately; cool on wire racks. Makes 24 rolls.