Yield: 16 rolls
|2 packs||16-19 oz each hot roll mix|
|1 can||Cream of onion soup|
|2 mediums||Eggs, slightly beaten|
|½ cup||Grated parmesan cheese|
|1 tablespoon||Dried dill weed|
In large bowl, dissolve yeast from both boxes of mix as directed using only ¼ cup water. Follow mix directions adding undiluted soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly greased cookie sheets; let rise again until doubled. Bake at 375 degrees for 20 minutes or until brown.
Recipe posted by: Jane Knox