3 tbsp butter or margarine, divide
1 onion, chopped
2 tbsp fresh parsley
1/2 tsp salt
1/4 tsp pepper
16 oz box pillsbury hot roll mix
1 cup ; hot water (120-130 deg. f
2 large eggs, divided
A Recipe for
Onion & Parsley Dinner Rolls - Menu #1
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This Recipe for Onion & Parsley Dinner Rolls - Menu #1 is one of thousands in the Recipes-to-go Bread Cookbook.
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
If you enjoy this Onion & Parsley Dinner Rolls - Menu #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This is a recipe for Onion & Parsley Dinner Rolls - Menu #1 from the recipe cookbook of Recipes-to-go (Bread)
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
What garlic is to food, insanity is to art. |
| Anonymous |
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.
Serves: 12
Onion & Parsley Dinner Rolls - Menu #1 Recipe brought to you by Recipes To-Go