ONION POTATO ROLLS

Onion Potato Rolls image

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.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 14

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

Steps:

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 : Calories 218 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 6g protein.