Recipe - Onion And Parsley Dinner Rolls

3 tablespoon Butter or margarine; divide
1 Onion; chopped
2 tablespoon Fresh parsley
One half teaspoon Salt
One fourth teaspoon Pepper
1 Box (16oz) Pillsbury hot
roll mix
1 cup Hot water (120130F)
2 lg Eggs; divided

Date: Fri, 3 May 1996 07:57:17 0700 (MST)

From: Sandy Gamble scg@indirect.com
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. See recipe "Garlicky Stuffed
Steak" for complete menu.

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