“Muffin tins take some of the work out of these light, flaky, no knead dinner rolls made with instant potatoes and onion powder. I found this recipe on Allrecipes.com submitted by Marian Collins. Time does not include the 40 minutes needed to let the dough rise.”
READY IN:
30mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder and 1 cup of flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
  2. Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
  3. Preheat oven to 400°F (200°C). Lightly grease 12 muffin cups.
  4. Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
  5. Bake for 15 minutes. Serve immediately.

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