Green Onion Potato Rolls Recipes

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.

Steps:

• Preheat the grill and brush with a metal grill brush to loosen any crud and soot. After the grill has been brushed, run an oiled towel over the grill to pick up any loosened crud.
• In a large bowl, toss the potatoes and onions together with the rosemary, garlic, crushed red pepper, salt, to taste, and a little olive oil. Try to keep the onions together in rounds, they will fall apart while grilling but try and keep them together as long as possible; it just makes things easier.
• Arrange the potatoes and onions on the preheated grill. Once the potatoes have developed lovely grill marks, rotate them a quarter turn to create a lovely crosshatch pattern, (dont worry about the onions, they fall apart and you wont see the marks). Turn the potatoes over and repeat the process, turn the onions over to cook the other side as well. Cook the potatoes and onions until they are soft all the way through, about 8 to 10 minutes on each side.
• Remove from the grill and serve hot or at room temperature.
• Who knew you could grill a potato!

Steps:

• Heat oil in large frying pan.
• When hot, add potatoes, cover and cook 6 to 7 minutes; stir twice during cooking.
• Season well and add butter.
• When melted, stir in garlic, onions and remaining ingredients.
• Cook 3 to 4 minutes, uncovered, over medium heat.
• Serve immediately.

Steps:

• In a mixing bowl, combine 1-1/2 cups flour, 1 cup potato flakes, sugar, yeast and salt. In a saucepan, heat the milk, butter and onions to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add eggs; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and let rest for 15 minutes. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Dip each ball into remaining potato flakes. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 25-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

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.