| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Bread | 12 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine; divide |
| 1 | Onion; chopped | |
| 2 | tb | Fresh parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | Box (16-oz) Pillsbury hot roll mix | |
| 1 | c | Hot water (120-130F) |
| 2 | lg | Eggs; divided |
INSTRUCTIONS
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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #123 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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