Italian Cloverleaf Rolls
- 1 pkg. (16 oz.) hot roll mix
- 2 tablespoons butter, melted
- 3 tablespoons grated parmesan cheese
- 1 tablespoon sesame seeds
- ¾ teaspoons dill weed
- ¾ teaspoons dried basil
- ½ teaspoon garlic salt
Divide dough into 12 portions; divide each into three pieces.
Shape each into a ball. Place three balls in each greased muffin cup. Brush with butter.
Combine Parmesan cheese, sesame seeds, dill, basil and garlic salt; sprinkle over tops. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 375 for 15 to 20 minutes or until golden brown.
Remove rolls from the pan to a wire rack. Serve warm.