Onion Potato Rolls Food

SOFT ONION SANDWICH ROLLS

Steps:

• 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 inches 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 350 degrees F (175 degrees C). 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.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

POTATOES AND ONIONS

Steps:

• Heat a 10-inch heavy skillet over medium high heat.
• Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet.
• Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.

SWEET POTATO & CARAMELISED ONION ROLLS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.
• Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.
• Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.
• Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

POTATO, ONION AND CARAWAY CLOVERLEAF ROLLS

Steps:

• Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add chopped onions and sauté until golden and tender, about 12 minutes. Add caraway seeds and stir 3 minutes. Remove from heat and cool.
• Pierce potato in several places with fork. Place in microwave oven; cook on high 5 minutes. Turn potato over; cook on high until very tender, about 4 minutes longer. Cool slightly. Peel potato. Place potato in small bowl and mash until very smooth. Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
• Place 1/2 cup warm water in glass measuring cup. Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
• Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl. Beat until smooth. Add remaining 1/4 cup warm water and 2 eggs and beat until well blended. Pour in yeast mixture and mix until blended. Stir in onion mixture. Mix in 3 cups flour, 1 cup at a time. Beat until dough is smooth but slightly sticky, about 4 minutes.
• Turn dough out onto floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
• Butter 2 heavy large baking sheets. Punch down dough. Turn dough out onto floured work surface and knead 2 minutes. Divide dough into 16 equal portions. Divide dough into 16 equal portions. Divide each portion into 3 equal pieces. Roll each piece firmly into smooth ball. For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly. Cover rolls with clean kitchen towels. Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375°F. Brush rolls with egg glaze. Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes. Transfer rolls to racks and cool. Serve rolls warm or at room temperature. (Rolls can be prepared up to 2 weeks ahead. Wrap rolls tightly in aluminum foil and freeze. If desired, re-warm thawed wrapped rolls in 350°F oven about 10 minutes.)

GRILLED POTATOES AND ONION

Steps:

• Preheat grill for medium heat.
• For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
• Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

CHEESE & ONION ROLLS

Steps:

• To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
• Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
• Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
• Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.

ONION ROLLS

Steps:

• Combine warm milk, sugar, salt and butter.
• In a large warm bowl, pour in warm water, sprinkle yeast over the water and stir until dissolved.
• Add milk mixture, onion and 3 cups flour to the yeast mixture.
• Beat until smooth.
• Add enough additional flour to make a stiff dough.
• Turn dough out onto a lightly floured board.
• Knead until smooth and elastic (about 8-10 minutes).
• Place dough in a greased bowl, turning dough to grease the top.
• Cover dough and let rise in a warm place (free from drafts) until doubled in bulk (about 1 hour).
• Punch dough down and divide into 14 equal pieces.
• Shape pieces of dough into round balls.
• Place dough balls (about 3 inches apart) on greased baking sheets that have been sprinkled with cornmeal.
• Cover and let rise again in draft free, warm place until doubled in bulk (about 1 hour).
• Cut a small"X" into the tops of the rolls with a sharp knife or razor.
• Bake rolls in a preheated 400°F oven for 20 minutes.
• Brush rolls with the egg white/cold water wash.
• Bake rolls 5 minutes longer, or until done.
• Remove from baking sheets and cool on wire racks.
• ***Asan option, you can sprinkle the roll tops with a bit of additional minced onion after they are brushed with the egg white wash.

POTATO AND ONION EGG ROLLS

Steps:

• Using a large skillet (or electric frypan) heat oil and then add in onions and sugar.
• Cover skillet and cook until onions are well browned, stirring frequently (this should take about 20-25 minutes to well brown and caramelize, the onions must be browned!).
• Season the onions with salt and black pepper; cool completely (at this point you can refrigerate 24 hours or place into a container and freeze the onions until ready to use).
• Meanwhile place the cubed potatoes on a vegetable steamer rack and steam in a covered pot over boiling water until tender (about 15-20 minutes).
• Transfer the potatoes to a large bowl.
• Add in milk and mash until smooth.
• Season the potatoes with salt and pepper.
• Mix in HALF the onions (the remaining onions will be served on the side).
• Place an egg roll wrapper (trim the ends to make rounds) on a surface, then brush the edges with egg white.
• Arrange about a scant 1/3 cup of the potato/onion filling in a 3-inch log horizontally just below the center.
• Fold the bottom of dough over the filling, the roll up the wrapper to enclose the filling completely.
• Repeat with remaining filling and wrappers.
• Heat oil in a heavy large skillet over medium-low heat.
• Working in batches add in eggrolls (seam-side down) and fry until heated through and golden brown and crisp on all four sides (this should take about 10 minutes per batch).
• Repeat with remaining eggrolls.
• Drain on paper towels.
• Arrange eggrolls on plates.
• Serve with sour cream and remaining onions.
• Delicious!

POTATO ONION ROLLS

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.