Onion Potato Rolls
|Active dry yeast||1⁄2 Ounce (2 Packages,1/4 Ounce Each)|
|Warm water||1⁄2 Cup (8 tbs) (110 To 115 Degree F)|
|Warm milk||1 Cup (16 tbs) (110 To 115 Degree F)|
|Mashed potato flakes||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Onion soup mix||1 Ounce (1 Envelope)|
|Whole wheat flour||2 Cup (32 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Dried minced onion||1⁄4 Cup (4 tbs)|
In a mixing bowl, dissolve yeast in warm water.
Add the next eight ingredients; mix well.
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.
Beat egg; brush over rolls.
Sprinkle with dried onion.
Bake at 350° for 15-18 minutes or until golden brown.
Remove to wire racks to cool.