Ingredients
- 19 roll mix (hot)
- 2 eggs
- 60 ml water
- 40 gr parmesan cheese (grated)
- 18 gr 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 190ºC or 20 minutes or until brown. Recipe posted by: Jane Knox
