* Exported from MasterCook *
Rolls, Soft Onion Sandwich 1
Recipe By :claudygir
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Hand Made Low Fat
Posted Side Dish
Snacks Stand Mixer
Amount Measure Ingredient -- Preparation Method
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3/4 cup lukewarm milk
5 tablespoons lukewarm water
3 tablespoons butter -- softened
1 1/2 teaspoons salt
3 tablespoons sugar
1 teaspoon onion powder
3 tablespoons dried minced onion
1/4 cup instant potato flakes
3 cups all-purpose flour
2 1/4 tsp active dry yeast
1 egg white
1 tablespoon water
1/4 cup dried minced onion
If you prefer plain rolls, omit onion ingredients.
Prep: 3 hr
Cook: 20 min
Ready In: 3:20
Place the milk, water, butter, salt, sugar, onion powder, 3
tablespoons of dried onion, potato flakes, flour and yeast into the
pan of a bread machine in the order recommended by the manufacturer.
Select the Dough cycle, and press Start.
When the cycle has completed, remove the dough from the machine, and
knead on a lightly floured surface. Cut into 8 equal pieces, and form
into balls. Gently flatten the balls until they are 4" in diameter.
If they keep shrinking back, just let them relax for a minute before
flattening. Place on a baking sheet, and cover loosely with a towel.
Set in a draft-free place to rise until doubled in size, about 40 minutes.
Preheat the oven to 350F (175C). Whisk together the egg white and
water in a cup. Brush over the tops of the risen rolls, and sprinkle
with remaining minced onion.
Bake for 15 to 20 minutes in the preheated oven, until golden brown.
Cool completely, then slice in half horizontally before using.
S(Internet Address):
"<http://allrecipes.com/recipe/72819/soft-onion-sandwich-rolls/>"
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Per Serving (excluding unknown items): 256 Calories; 6g Fat (19.8%
calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber;
15mg Cholesterol; 466mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : Great for BBQ beef sandwiches.
NOTES : 2018 - 0101