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Potato
Onion Rolls
| 4½ to 5½ c. bread flour
1 c. mashed potato flakes 3 T sugar 3 tsp. salt 2 packages active dry yeast 2 c. milk ½ c. margarine 1 c. sliced green onions 2 eggs Grease one 13x9-inch pan. In large bowl, combine 1½ c. flour, potato flakes, sugar, salt and yeast; blend well. In medium saucepan, heat milk, margarine and onions until very warm. Add to flour mixture. Blend at low speed until moistened; beat three times at medium speed. By hand, stir in enough flour to make a soft dough. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size. Punch dough down. Let rest for 5 minutes. Divide into 24 pieces; shape into balls. If desired, dip tops of balls in additiona1 potato flakes. Place in prepared pan. Cover and let rise in warm place until and doubled in size. Bake 25 to 35 minutes or until golden brown.
Remove from pans immediately; cool on wire racks.
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