Ingredients
- 19 roll mix (hot)
- 2 eggs
- 1/4 cup water
- 1/2 c parmesan cheese (grated)
- 1 tb dill weed (dried)
- 1 package cream of onion soup
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 375 degrees for 20 minutes or until brown. Recipe posted by: Jane Knox
