| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
All newly t, Breads |
16 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Hot water |
| 1 |
tb |
Instant minced onions |
| 1 |
pk |
(16 oz.) hot roll mix |
| 1 |
tb |
Vegetable oil |
|
|
All purpose flour |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
1. Combine water and onions in 1 quart saucepan. Let stand 5 minutes to
soften onions. Heat mixture over medium heat until hot. Remove from heat.
2. Combine hot roll mix and oil in large mixing bowl. Stir in onion mixture
until combined and dough pulls away from side of bowl. Knead dough on
lightly floured surface for 5 minutes, or until smooth. (Add flour as
necessary to reduce stickiness.) Cover dough with bowl. Let rest for 5
minutes. Lightly spry 2 or 3 baking sheets with nonstick vegetable cooking
spray. Set aside.
3. Heat oven to 375. Roll dough into 16x14 inch rectangle. Cut halves
crosswise into 1 inch strips. Twist each strip 3 or 4 times.
4. Arrange strips on prepared baking sheets. Cover with lightly greased
plastic wrap. let rise in warm place until doubled in size (about 20
minutes). Discard plastic wrap. Brush bread sticks with egg. Sprinkle
evenly with Parmesan cheese. Bake, one sheet at a time, for 12-15 minutes,
or until bread sticks are golden brown.
Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #752 by
L979@aol.com on Aug 21, 1997
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