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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 18 |
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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. 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 king arthur premium 100% whole wheat flour |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
topping: |
1 egg, lightly beaten |
1/4 cup dried minced onion |
Directions:
1. 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.
2. 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.
3. 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.
4. 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. Yield: 1-1/2 dozen.
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