Yield: 12 Rolls
|3 tablespoons||Butter or margarine; divide|
|1 \N||Onion; chopped|
|2 tablespoons||Fresh parsley|
|16 ounces||Box Pillsbury Hot Roll Mix|
|1 cup||;hot water (120-130 deg. F.)|
|2 larges||Eggs; divided|
Coat 12 muffin cups with nonstick cooking spray.
In skillet, melt butter over medium heat; set aside 2 Tbsp.
To skillet, add onion; cook until tender, about 8 minutes. Remove from heat; stir in parsley, salt and pepper.
In large bowl, combine hot roll mix with yeast packet. Stir in hot water, 1 egg, onion mixture and reserved butter, until dough begins to pull away from sides of bowl.
On lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 5 minutes.
Divide dough into 12 equal pieces. Divide each piece into thirds; form into balls. Place 3 balls in each muffin cut. Cover; let rise in warm place until doubled in size, 20 to 30 minutes.
Preheat oven to 375 degrees F. Combine remaining egg with 1 Tbsp.
water. Brush rolls with some of egg mixture. Bake 15 to 20 minutes, or until golden.
Ready to serve in 1 hour 30 minutes.
From Woman's World Magazine April 30th, 1996.