 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 24 |
|
The mild green onion flavor of these tender rolls appeals to all. I keep the ingredients on hand so I can bake up a batch on a moment's notice. Ingredients:
4-1/2 to 5-1/2 cups king arthur unbleached bread flour |
1-1/4 cups mashed potato flakes, divided |
3 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
2 teaspoons salt |
2 cups milk |
1/2 cup butter |
4 to 6 green onions, sliced |
2 eggs |
king arthur unbleached all-purpose flour |
Directions:
1. In a 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°-130°. 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.
2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3. 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 a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375° for 25-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 2 dozen.
|
|