Potato And Onion Egg Rolls Recipes

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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

EASY POTATO ROLLS



Easy Potato Rolls image

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri

Provided by Taste of Home

Time 40m

Yield 45 rolls.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Steps:

  • In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

LOADED BAKED POTATO EGG ROLLS RECIPE - (4.5/5)



Loaded Baked Potato Egg Rolls Recipe - (4.5/5) image

Provided by Lsweetnell

Number Of Ingredients 9

2 cups prepared (or leftover) mashed potatoes
1/4 cup bacon bits or crumbled cooked bacon
2 green onions, mostly white part, thinly sliced
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and Pepper as needed
8 sticks of cheese, approx. 3" long by 1/4" square (or a chunk of cheddar cheese sliced width wise from a bar of cheddar.)
8-10 Egg Roll Wrappers

Steps:

  • Combine cooled mashed potatoes, bacon bits, green onions, egg, onion powder, garlic powder in a large bowl and shredded cheese if you are substituting for string cheese). Mix until well combined. Wrap about 3 tablespoons of the mashed potato mixture around each stick of cheese (or you could put in a cup of shredded cheddar into the mixture, or a chunk of cheddar instead of string cheese) trying to ensure it is completely covered (this helps prevent leaks). Lay each egg roll wrapper out with a corner pointing towards you. Place your mashed potato and cheese filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package). Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in. If they leak, it can cause splattering. Preheat oil to 350 degrees. Fry each egg roll for about 4-5 minutes or until browned and crispy. You could also bake these for 20 minutes on 350. Serve hot with sour cream for dipping.

POTATO AND ONION EGG ROLLS



Potato and Onion Egg Rolls image

These are a holiday tradition in my house, my family and friends just love these, of coarse you can make them any time of year LOL! To save tons of time prepare your onion mixture and then freeze the onions until ready to use, or make a day ahead and refrigerate. This recipe should make around 20 egg rolls, I most always double it to make 30. Use only russet potatoes or Yukon Gold for this

Provided by Kittencalrecipezazz

Categories     Potato

Time 2h10m

Yield 20 blitzes

Number Of Ingredients 9

1/4 cup vegetable oil (or use as much oil as needed, just drain the onions after frying through a sieve)
3 lbs yellow onions, chopped
1 teaspoon sugar
salt and pepper
3 lbs russet potatoes, peeled and cut into cubes
4 ounces cream cheese, softened (do not use low-fat cream cheese)
20 (7 inch) square egg roll wraps (corners trimmed to make rounds)
1 egg white, slightly beaten
oil (for frying)

Steps:

  • Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
  • Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
  • Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
  • Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
  • Transfer the potatoes to a large bowl.
  • Add in milk and mash until smooth.
  • Season the potatoes with salt and pepper.
  • Mix in HALF the onions (the remaining onions will be served on the side).
  • Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
  • Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
  • Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
  • Repeat with remaining filling and wrappers.
  • Heat oil in a heavy large skillet over medium-low heat.
  • Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
  • Repeat with remaining eggrolls.
  • Drain on paper towels.
  • Arrange eggrolls on plates.
  • Serve with sour cream and remaining onions.
  • Delicious!

Nutrition Facts : Calories 219.7, Fat 5.3, SaturatedFat 1.7, Cholesterol 9.1, Sodium 208.7, Carbohydrate 37.7, Fiber 3, Sugar 3.7, Protein 5.8

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