| 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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