Onion Potato Rolls Recipes

POTATO ONION ROLLS

Steps:

• 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.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

SOFT ONION SANDWICH ROLLS

Steps:

• Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.

POTATO AND ONION EGG ROLLS

Steps:

• Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
• Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
• Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
• Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
• Transfer the potatoes to a large bowl.
• Add in milk and mash until smooth.
• Season the potatoes with salt and pepper.
• Mix in HALF the onions (the remaining onions will be served on the side).
• Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
• Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
• Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
• Repeat with remaining filling and wrappers.
• Heat oil in a heavy large skillet over medium-low heat.
• Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
• Repeat with remaining eggrolls.
• Drain on paper towels.
• Arrange eggrolls on plates.
• Serve with sour cream and remaining onions.
• Delicious!