Combine 1 cup flour, yeast sugar, salt, pepper, lemon zest, dried minced onions and potato flakes in a stand mixer bowl, stir to combine. Add warm water, vegetable oil flour mixture; mix with paddle attachment for 4 minutes on medium speed.
Switch to dough hook attachment. Gradually add enough remaining flour to make a soft dough, and knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about an hour.
For Loaf: Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9x5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool on wire rack.
For Rolls: Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 equal parts; divide each part into 3 equal pieces. For pan rolls: shape each piece into a smooth ball, place in a greased 9x13-inch cake pan. For individual rolls: place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheet.
Cover; let rise at room temperature until indentation remains when touched. Preheat oven to 375°F.
Bake: pan rolls for 20 to 25 minutes; individual rolls for 12 to 15 minutes.