| 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.
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