Ruth's French Onion Pan Rolls
by Alice Nulle
2 (1 pound) loves frozen bread dough, thawed or 20 frozen dough rolls, thawed
1 cup grated Parmesan cheese
1 envelope onion soup mix
1/3 cup butter or margarine, melted
Divide dough into 20 portions; shape each into a ball. In a bowl, combine Parmesan cheese and soup mix. Roll each ball in butter and then in the cheese mixture.
Arrange in a 13 x 9 inch baking dish, cover and let rise in a warm place until doubled in size, about 45 minutes. Bake at 350 degrees for 30 to 25 minutes our until golden brown. Remove from pan to a wire rack. Serve warm.
by Alice Nulle
2 (1 pound) loves frozen bread dough, thawed or 20 frozen dough rolls, thawed
1 cup grated Parmesan cheese
1 envelope onion soup mix
1/3 cup butter or margarine, melted
Divide dough into 20 portions; shape each into a ball. In a bowl, combine Parmesan cheese and soup mix. Roll each ball in butter and then in the cheese mixture.
Arrange in a 13 x 9 inch baking dish, cover and let rise in a warm place until doubled in size, about 45 minutes. Bake at 350 degrees for 30 to 25 minutes our until golden brown. Remove from pan to a wire rack. Serve warm.