Recipe from All Recipes
I made these rolls a few weeks ago for J and I to take in our lunches. I thought they were delicious. They were easy to make, the yeast actually worked for me, and they stayed fresh throughout the week.
About 2 weeks later, I actually used this recipe to make a loaf of bread, and it worked out very well for that purpose.
This recipe calls for making the dough in a bread machine. But you could make it in the stand mixer instead, let it double and then continue on with the instructions.
3/4 c lukewarm milk
5 T lukewarm water
3 T butter, softened
1 1/2 t salt
3 T sugar
1 t onion powder
3 T dried minced onion
1/4 c instant potato flakes
3 c flour
1 envelope active dry yeast
1 egg white
1 T water
1/4 minced onion
Place milk through yeast into your bread machine and hit the Dough cycle, and press start.
Once cycle has ended, remove dough and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. (If they keep shrinking back, let them relax a minute before trying again.)
Place the flattened dough onto a baking sheet and cover loosely with a towel. Allow them to rise for about 40 minutes, until doubled in size.
Preheat oven to 350.
Whisk together egg white and water, then brush over the risen dough. Sprinkle each roll with minced onion.
Bake 15-20 minutes until golden brown.