Onion Potato Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm milk (110u0b0 to 115u0b0)
• 1 cup mashed potato flakes
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs
• 1 envelope onion soup mix
• 1 teaspoon salt
• 2 cups whole wheat flour
• 2-1/2 to 3 cups all-purpose flour
• 1 egg, lightly beaten
• 1/4 cup dried minced onion

1. In a large bowl, dissolve yeast in warm water. Beat in the next eight ingredients. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch the dough down; divide into 18 pieces. Shape each into a ball. Place 2 in. apart on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Brush egg over rolls. Sprinkle with dried onion. Bake at 350u0b0 for 15-18 minutes or until golden brown. Remove to wire racks to cool.

active dry yeast, warm water, warm milk, butter, brown sugar, eggs, onion soup, salt, whole wheat flour, allpurpose, egg, onion

Taken from www.tasteofhome.com/recipes/onion-potato-rolls/ (may not work)