Dill Spiked Onion Rolls
Yield
16 rollsPrep
2 hrsCook
20 minReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
hot roll mix
16-19 ounces each |
* |
| 1 | can |
soup, cream of onion
|
*
|
| 2 | medium |
eggs
slightly beaten |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
dill weed
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
hot roll mix
16-19 ounces each |
* |
| 1 | can |
soup, cream of onion
|
*
|
| 2 | medium |
eggs
slightly beaten |
|
| 118 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
dill weed
dried |
|
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.
