Dill Spiked Onion Rolls
Submitted by cblanshan
Soft yeast rolls made with hot roll mix, cream of onion soup, Parmesan cheese, and dried dill. A shortcut bread recipe that yields 16 savory rolls with rich onion flavor baked right in.
YIELD
16 rollsPREP
2 hrsCOOK
20 minREADY
2 hrsThese rolls cheat in the best way possible.
Hot roll mix does the heavy lifting while cream of onion soup, Parmesan cheese, beaten eggs, and dried dill add layers of savory flavor you’d never expect from a semi-homemade recipe.
They rise up puffy and golden, with a soft crumb that tastes like you spent all afternoon in the kitchen.
Make 16 big rolls or 32 smaller dinner-sized ones.
Pro Tips
- Use the soup undiluted straight from the can so the dough gets maximum onion flavor without extra liquid
- Shape the rolls evenly so they bake at the same rate; a kitchen scale helps if you want them uniform
- These freeze beautifully; cool completely, bag them up, and reheat in a warm oven straight from frozen
Ingredients
Directions
In large bowl, dissolve yeast from both boxes of mix as directed using only ¼ cup water.
Follow hot roll mix directions adding undiluted soup, eggs, cheese and dill with flour mixture.
Let rise as directed and shape dough into 16 large rolls or 32 small rolls.
Place on lightly greased cookie sheets and let rise again until doubled in size.
Bake at 375℉ (190℃) for 20 minutes or until brown.
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