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Potato Onion Rolls

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“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.”
2hrs 30mins
24 rolls

Ingredients Nutrition


  1. Lightly spoon flour into measuring cup; level off.
  2. In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.
  3. In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).
  4. Add warm liquid and eggs to flour mixture.
  5. Blend at slow speed until moistened; beat 3 minutes at medium speed.
  6. By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.
  7. On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.
  8. Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.
  9. Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.
  10. Grease 13x9-inch pan or two 9-inch round cake pans.
  11. Punch down dough several times to remove all air bubbles.
  12. Divide dough into 24 equal pieces; shape into balls.
  13. Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.
  14. 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.

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