Potato Onion Rolls
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Potato Onion Rolls
Potato Onion Rolls
1/3 cup softened butter, divided
2 cups minced onion
3/4 cup lukewarm water
1 tsp. Raley's Sugar
1 packet instant dry yeast
1 cup mashed potato (one 8-oz. peeled, cooked potato)
1/4 cup sour cream
1 egg
4 to 4 cups Raley's Unbleached Flour, plus extra for kneading
1 tsp. salt
1/2 tsp. poppy seeds
Freshly ground sea salt

Prep: 30 minutes,  Rise: 3 hours,  Bake: 35 minutes,  Serves: 15

1. Melt 1 tbsp. butter in a large skillet over medium heat. Add onion and cook, stirring frequently, for 15 minutes or until onions are lightly browned. Set aside 1/4 cup.
2. Place water in a large mixing bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Beat in potatoes, sour cream, egg and remaining butter.
3. Beat in half the flour and salt until mixture is smooth. Add remaining flour a little at a time, mixing until a smooth dough forms. Knead by hand or with a mixer using a dough hook for 5 minutes or until dough is smooth and elastic, then add larger amount of onions. Shape into a ball and place in a lightly buttered bowl, turning to coat both sides with butter; cover and let rise in a warm spot for 2 hours or until dough has doubled in size.
4. Punch dough down and knead several times. Divide dough into 15 equal pieces and shape each into a smooth ball. Place in a lightly buttered 13 X 9-inch baking dish and sprinkle with remaining onions, poppy seeds and several grinds of salt; let rise for 1 hour more.
5. Preheat oven to 350°F. Bake for 20 minutes or until tops are nicely browned.

Nutritional Information:
Nutrition per serving: 196 calories, 5 g protein, 6 g total fat (3 g sat., 0 g trans), 31 g carbohydrate, 2 g fiber, 2 g sugar, 26 mg cholesterol, 203 mg sodium, 5 points