| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Breads &, Rolls | 12 | Servings | |
INGREDIENTS
| 1 | 16 oz pkg hot roll mix | |
| 1 | c | Hot water |
| 2 | tb | Butter |
| 1 | Egg | |
| 1/2 | c | Pine nuts; finely chopped |
| 1/3 | c | Parmesan cheese; grated |
| 1/4 | c | Parsley; snipped |
| 2 | tb | Butter; melted |
| 1 | Egg; slightly beaten |
INSTRUCTIONS
Prepare hot roll mix following package directions, using the hot water, 2 tablespoons butter and egg. Knead dough; let rest as directed on package. In a small bowl, stir together the pine nuts, cheese and parsley. On a lightly floured surface, roll dough into an 18" square. Brush with the 2 tablespoons of melted butter; sprinkle with pine nut mixture. Roll up dough; moisten; seal seam. Cut crosswise into twelve 1 1/2" thick slices. Place seam side down on a greased baking sheet. Let rest for 5 minutes. Using a wooden spoon handle, press center of each slice to make a deep crease. In a small mixing bowl, stir together 1 slightly beaten egg and 1 tablespoon of water; brush onto dough. Let rise in a warm place until nearly double. (30 to 35 minutes.) Bake in a 375 oven about 15 minutes or until golden. Posted to FOODWINE Digest 14 November 96 Date: Thu, 14 Nov 1996 11:24:30 -0500 From: Laura Hunter <LHunter722@AOL.COM>
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