Recipe - Herb Nut Rolls

FILLING
3 ounce Pkg cream cheese,
softened
1 teaspoon Minced fresh chives, or
green onion tops

ROLLS
1 pack Pillsbury Hot Roll Mix
One half cup Chopped pine nuts or
almonds
1 tablespoon Minced fresh parsley OR
1 teaspoon Dried parsley
One half teaspoon Dried basil leaves
One half teaspoon Dried tarragon leaves
One fourth teaspoon Garlic powder
1 cup Water heated to 120 to
130 degrees
2 tablespoon Butter, softened

TOPPING
1 Egg white
1 teaspoon Milk
2 tablespoon Grated Parmesan cheese

In small bowl, combine filling ingredients; mix well, refrigerate. Grease
13 x 9" pan. In large bowl, combine flour mixture with yeast from foil
packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well.
Stir in hot water, butter and egg until dough pulls away from sides of
bowl. Turn dough out onto lightly floured surface. With greased or floured
hands, shape dough into a ball. Knead dough 5 minutes until smooth,
sprinkling with additional flour if necessary to reduce stickiness. Cover
dough with large bowl; let rest 5 minutes. Divide cream cheese mixture into
12 equal pieces; flatten each to a 3" circle. Place cheese piece on center
of each circle. Wrap dough around cheese, pressing edges of dough to seal.
Place rolls, seam side down, in greased pan. Cover loosely with greased
plastic wrap and cloth towel. Let rise in warm place for 30 minutes or
until doubled in size. Heat oven to 375 degrees. Uncover dough. In small
bowl, beat egg white and milk until well blended. Brush over rolls.
Sprinkle with Parmesan cheese. Bake for 20 to 30 minutes or until golden
brown. Serve warm.