Green Onion Potato Rolls Recipes

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GREEN ONION ROLLS



Green Onion Rolls image

Better double the batch! These savory, elegant rolls will disappear fast. -Jane Kroeger, Key Largo, Florida

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 7

1 tablespoon butter
1-1/2 cups chopped green onions
1/2 teaspoon pepper
3/4 teaspoon garlic salt, optional
1 loaf (1 pound) frozen bread dough, thawed
1/2 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. In a large skillet, heat butter over medium-high heat; saute green onions until tender. Stir in pepper and, if desired, garlic salt. Remove from heat., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with onion mixture. Sprinkle with cheeses., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place in greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake until golden brown, 18-20 minutes. Remove from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 415mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

POTATO ONION ROLLS



Potato Onion Rolls image

From a Pillsbury booklet. Dangerously addictive. I always cut the recipe in 1/2 and I used the bread maker instead of doing it by hand.

Provided by MsPia

Categories     Yeast Breads

Time 2h30m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 9

5 cups all-purpose flour
1 cup instant mashed potatoes
3 tablespoons sugar
2 teaspoons salt
2 teaspoons active dry yeast
2 cups milk
1/2 cup butter
1/2 cup green onion, sliced
2 eggs

Steps:

  • Lightly spoon flour into measuring cup; level off.
  • In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
  • In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
  • Add warm liquid and eggs to flour mixture.
  • Blend at slow speed until moistened; beat 3 minutes at medium speed.
  • By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
  • On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
  • Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
  • Grease 13x9-inch pan or two 9-inch round cake pans.
  • Punch down dough several times to remove all air bubbles.
  • Divide dough into 24 equal pieces; shape into balls.
  • Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
  • Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.

Nutrition Facts : Calories 162.7, Fat 5.3, SaturatedFat 3.1, Cholesterol 30.6, Sodium 240, Carbohydrate 24.3, Fiber 1, Sugar 1.8, Protein 4.2

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