Green Onion Potato Rolls

The mild green onion flavor of these tender rolls appeals to all. Keep the ingredients on hand so you can bake up a batch on a moment's notice.


24 servings


4 1/2 cups bread flour
1 1/4 cups instant mashed potato flakes, divided
3 tablespoons granulated (white) sugar
2 (.25 ounce) packages active dry yeast
2 teaspoons salt
2 cups milk
1/2 cup butter or margarine
4 green onions, sliced
2 large eggs
all-purpose flour


Grease a bowl and a 13 x 9-inch baking pan with cooking spray.

In a mixing bowl, combine 1 1/2 cups flour, 1 cup potato flakes, sugar, yeast and salt. In a saucepan, heat the milk, butter and onions to 120°F to 130°F (49°C to 54°C). Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto a surface; knead until smooth and elastic, about 8 to 10 minutes. Place in the prepared bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Cover and let rest for 15 minutes. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Dip each ball into remaining potato flakes. Place in the prepared baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Preheat oven to 375°F (191°C). Bake for 25 to 35 minutes or until golden brown. Remove from pan to a wire cooling rack to cool.

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