Onion & Parsley Dinner Rolls - Menu #1

      3 tb Butter or margarine; divide
      1    Onion; chopped
      2 tb Fresh parsley
    1/2 ts Salt
    1/4 ts Pepper
     16 oz Box Pillsbury Hot Roll Mix
      1 c  ;hot water (120-130 deg. F.)
      2 lg 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.


Yield: 12 Servings