19 roll mix 1 package cream of onion soup 2 eggs 40 gr parmesan cheese 18 gr dill weed 60 ml water
Instructions
and dill with flour mixture. Let rise as directed. Shape dough into 16 large rolls or 32 small rolls. Place on lightly greased cookie sheets; let rise again until doubled. Bake at 190ºC or 20 minutes or until brown. Recipe posted by: Jane Knox