- 5 cups all-purpose flour (550 g)
- 1 cup mashed potatoes (225 g)
- 3 tablespoons sugar (45 g)
- 2 teaspoons salt (10 g)
- 2 teaspoons active dry yeast (6.22 g)
- 2 cups milk (480 ml)
- ½ cup butter (115 g)
- ½ cup green onion, sliced (75 g)
- 2 eggs
- Lightly scoop 1 ½ cups of flour into measuring cup and level off.
- In a large bowl, combine 1½ cup flour, potato flakes, sugar, salt and yeast. Mix well and set aside.
- In a medium saucepan, heat milk with butter and onions until very warm (120 to 130 F).
- Stir in warm milk/onion mixture into flour mixture. Add the eggs and beat at slow speed until moistened. Continue beating for 3 minutes more at medium speed.
- By hand, stir in 2 to 2½ cups of flour until dough pulls cleanly away from sides of bowl.
- On floured surface, Add 1 cup of flour gradually and knead until dough is smooth and elastic, for about 5 minutes.
- Place dough in a greased bowl. Cover loosely with plastic wrap and cloth towel.
- Let it rise in a warm place (80 to 85 degrees F) until light and doubled in size, for 30 to 45 minutes.
- Grease 13x9-inch pan or two 9-inches round cake pans.
- Punch down dough several times to remove all air bubbles. Divide dough into 24 equal pieces and shape into balls.
- Place in greased pan. Cover, let rolls rise in warm place until light and doubled in size, for about 15 to 30 minutes.
- Heat the oven to 375°F. Bake at 375 for 25 to 35 minutes or until golden brown.
- Immediately remove from pan and cool on wire rack.
- Serve and enjoy its onion flavor!