1 (9 inch) prepared double cream pie crust
4 potatoes, peeled and cubed
1 red onion, chopped
1 cup butter, melted
3 tablespoons vegetable oil
2 tablespoons brown sugar
2 teaspoons onion powder
1/3 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 (9 inch) prepared pie crusts
Preheat oven to 350 degrees F (175 degrees C). Place potato mixture in a large bowl and set aside.
Place potatoes in a large resealable plastic bag; seal bag and shake to coat.
In a large bowl, beat butter, brown sugar, oil, brown sugar, onions powder, salt, rosemary, thyme, sage, mushrooms and butter together.
In a separate small bowl, mix remaining ingredients until well blended.
Place potatoes and potatoes into the bottoms of prepared pie crusts. Mix in potato mixture; press firmly in bottom. Place remaining potato mixture over the top.
Arrange rolls in a single layer on a medium baking sheet. Spread butter mixture evenly over rolls.
Bake in preheated oven for 35 minutes, or until golden brown. Cool off on wire rack. Serve immediately or refrigerate.