French Onion Pan Rolls
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- 2 lb
- (1 lb each) frozen bread dough, thawed
- 1 c
- grated parmesan cheese
- envelope dry onion soup mix
- 1/2 c
- butter, melted
1Divide bread dough into 20 portions, shaping each into a palm-sized ball.
2In a bowl, combine parmesan cheese and dry soup mix.
3Roll each ball in the melted butter, then in the dry mix. Arrange in a greased 13" x 9" x 2" baking pan* (we always use an aluminum pan: do not know how glass would work).
4Cover and let rise in a warm place until double in size, about 45 minutes.
5Bake at 350 for 30 - 35 minutes**, or until golden brown. (we pulled ours out at 25 minutes today; so the time may vary with your oven)