Auntie Em's Onion Sandwich Rolls

For the first time in forever, our Phoenix valley got below freezing temperatures. So I made stew. Guess what went perfectly with it?

I do adore a good sandwich roll...especially one loaded with onion. So, when my sister Em offered up this recipe, I decided I'd give it a try. Oh I love how they turned out! Soft, fluffy, and just right for sandwiches. So...I doubled the recipe and made 16. That will last us all of a day (with two growing boys and a husband in on the feasting). However...what a day it will be! I'm also going to serve them with Refried Bean Soup or Kim's Spaghetti Pie or maybe Homemade Frozen Lasagna.

No matter what I serve them with, they will be eaten with love. Em uses the convenience of her bread machine's dough setting to make these rolls. I mixed them by hand and got great results as well.

Auntie Em's ONION SANDWICH ROLLS

3/4 c lukewarm milk

5 T lukewarm water

3 T butter, softened

1 1/2 t salt

3 T white sugar

1 tsp onion powder

3 T dried minced onion

1/4 c potato flakes

3 c all-purpose flour

1 T active dry yeast

1 egg white

1 T water

1/4 c dried minced onions

Place milk, water, butter, salt, sugar, onion powder, dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by 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. Place in a draft free place to rise until double in size, about 40 minutes. Preheat the oven to 350 degrees. Whisk 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.

I especially love how light and fluffy they were! Well done! Thanks Auntie Em for a great recipe!
There you go. Make some rolls.