Mexican hot chocolate tablets or squares, which give the drink its distinctive flavor, are required to produce this true Mexican hot chocolate. If you can handle it, only eat the chile!
| Servings: | 12 |
| Yield: | 12 rolls |
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- ¼ cup dry potato flakes
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1 egg
- 2 tablespoons vegetable oil
- ¾ teaspoon onion powder
- 2 ¼ cups all-purpose flour
Instructions
- In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
- Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
- Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.
- To make rolls ahead of time, mix dough as directed in Step 1. Place dough in an oiled bowl, cover with greased plastic wrap, and refrigerate overnight. About an hour before you’re ready to bake, remove from refrigerator. Turn dough onto well-floured surface, divide into 12 portions, and place into greased muffin cups. Let rise at room temperature 30 to 45 minutes. Bake as directed.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 202 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
These were perfect. Everyone loved them. Didn’t have potato flakes, so substituted with corn starch and it worked perfectly. Will definitely be a regular item on our menus.
Absolutely easy and delicious! I increase ingredients by one third and make mine loafs. Great for small sandwiches, French toast , etc delicious soft bread.
Quick and easy to make and very versatile. Leftovers great for sliders or breakfast sandwiches. One of my favorite go to recipes!
Perfect! So simple to make.
just like the name ! super quick, very easy, and my family adores these! I will make these often.
Love this recipe! I brushed the tops with garlic butter, parsley and Parmesan cheese, to serve with lasagna tonight.
Very good rolls: light and pretty. I omitted onion powder, tho I may try garlic powder next time. Lightly greased my non-stick muffin tins and reduced the oven temp to 375, as usual when using non-stick pans. I buttered the tops after cooking, and they went fast. It made 10 large rolls. Rising times were about double what was noted, and I had proofed the yeast. Thank you to other reviewers who noted longer rise times– I allowed for that possibility w/timing.
We thought these were good, but not amazing. I liked that they were a little quicker than other recipes since I was pressed for time, but in future I’ll probably choose something that takes a hair longer, but has a more traditional “bread” feel. These are somewhere in between a roll and a popover. (Also, all of the proportions are fine. This isn’t a dough that you need to knead. I scooped them into the muffin tins with a muffin scoop.)
These are a keeper! I did not have any potato flakes, but I did have leftover mashed potatoes, so I used 1/4 cup of those after I warmed them up a bit. I had the super large muffin tins, this recipe made 6 of them. I lowered the oven to 375, and they took 20 minutes to cook. I will make these again, they were delicious!!
The rolls that saved Christmas! The relatives who were supposed to bring rolls to Christmas dinner forgot, so after seeing a room full of disappointment (rolls are a big deal at our table), I found this recipe and dug around my mom’s pantry. She had all the ingredients on hand, and these bad boys were in the oven in exactly one hour. I doubled the recipe, and mom’s tins yielded me with 21 rolls. These were a big hit! Recipe saved for the next time we need rolls fast!
We enjoyed these. I loved the concept of baking them in my muffin tin. I made these exactly as written with the exception of leaving out the onion powder as I wanted a dinner roll that went with what I was serving. The next time that I make these I will brush them with butter after I take them out of the oven. Good recipe, thanks for sharing. 09/02/19 Update: I made these again, leaving out the onion power, and cutting the sugar back to 1 T, loved them!
A little dry the first time making them say I cut back on potatoes and added lil mo flour. This is my second time going to use minors garlic & Parmesan cheese. Guess we’ll see how they turn out?
Nice soft roll with a tender crumb. I made the dough into “knots”, which makes for a prettier presentation.
These rolls were really good considering the amount of time they take! Will definitely make them again for those times I dont have time for regular homemade yeast rolls. I substituted garlic powder for the onion powder, but next time I will omit that ingredient because the sugar gives it a sweetness that I don’t care to taste garlic (or onion) with. Also, I needed a little more flour than called for and the dough was still tackier than most bread doughs. Oiled fingers helped with handling.
I’ve been making these for years. Love them. If you prefer to use a typical pan instead of the muffin pan, you can add flour after the first rise (just enough to be able to handle the dough). As long as you leave the dough “loose”, they still turn out light and fluffy and yummy. (And the onion powder is optional, if you want the leftover rolls for breakfast.)
already did a review on these they are wonderful just wanted to add that I made cinnamon rolls out of this recipe! Fantastic just added cinnamon instead of onion and made the filling with brown sugar and cinnamon with melted butter. turned out so moist and everyone loved them. thank again for this great multi purpose recipe.
My family loved them, I added garlic in place of the onion because I was out of onion. Did you know that onion and garlic inhibit the yeast, allowing to bread to maintain it’s crumb even when it rises fast. I also proofed the dough in the microwave, and it responded very well.
I’ll be making these again! Very quick and easy, you just have to plan an hour ahead. The only change I’ll make is cutting the sugar back a bit.
Turned out great! No changes made. It’s very forgiving!
Turned out great but had me worried at first. The dough did not rise and was very sticky. It was my first time ever making rolls so may have been my fault. I will definitely be making them again.
OK for a base recipe. However 3/4 tsp onion powder is way too much. 1/4 tsp is plenty. Let rise for way longer than 20-30 minutes. More like 3-4 hrs. It does make a fairly dense chewy roll but watch them closely they can overcook quickly.