Onion-Potato Pan Rolls


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These hearty rolls made with onion soup mix and instant potato mix are sure to satisfy.

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  • 2 3/4 C. water warm (105° to 115°)
  • 3 14-oz. packages hot roll mix
  • 1 C. instant potato flakes
  • 2 3/4 eggs beaten
  • 1/3 C. butter or margarine, melted
  • 3 1 1/4-oz. envelopes onion soup mix
  • 2 3/4 eggs
  • 3 Tbs. water
  • 1/2 C. dried minced onion

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At least 2 hours or up to 1 month before serving: In a large bowl, combine water and yeast packet from mix. Stir in potato flakes; let stand for 5 minutes. Stir in egg, butter or margarine, and soup mix until well blended. Add hot roll mix. Stir until all ingredients are moistened and mixture forms a ball. Cover and let rise in a warm place, free from drafts, until doubled, 30 to 45 minutes. Punch down dough. On a lightly floured surface, knead for 2 to 3 minutes or until smooth and no longer sticky. Divide dough into eighteen equal pieces. Form each into a ball. Arrange in two well-greased 9-in. round cake pans. Cover and let rise until almost doubled, about 25 minutes. In a small bowl, beat egg and water. Gently brush on top of rolls, being careful not to drip into pans. Sprinkle tops with onion. Bake in a preheated 375 F oven for 14 to 17 minutes or until tops are browned. Remove from pans and cool on wire racks. Serve warm or at room temperature. Store in a plastic bag or freeze up to 1 month and thaw at least 2 hours before serving. 

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