Total Time
55mins
Prep 35 mins
Cook 20 mins

Woman's World Magazine 1/13/04 Turn hot roll mix into old-fashioned, pull-apart rolls. A topping of caraway seeds adds flavor. Serve 'em with parslied butter. Makes 12 rolls. Per roll: 250 cals; 5g. protein; 13 g. fat (7 g. saturated); 66 mg. Chol.; 27 g. carbs.; 376 mg. Sodium; 1 g. fiber; 3 g. sugar Time in kitchen: 35 minutes; ready to serve in 1 hour

Ingredients Nutrition

  • 1 (16 ounce) package hot roll mix
  • 1 cup hot water (120°F-130°F)
  • 2 eggs, divided
  • 10 tablespoons butter, at room temperature,divided
  • 2 tablespoons chopped fresh parsley, divided
  • 12 teaspoon caraway seed
  • 12 teaspoon peppercorn blend, ground (black, white, green, pink) or 12 teaspoon cracked pepper, if you don't have the mix.

Directions

  1. Preheat oven to 375°F.
  2. Butter 12-cup muffin pan.
  3. In large bowl combine hot roll mix with yeast packet from mix.
  4. Stir in hot water, 1 egg and 2 Tbs.
  5. Butter until dough forms.
  6. On lightly floured surface knead dough until smooth and elastic, about 5 minutes.
  7. Cover; let rest 5 minutes.
  8. Meanwhile, melt 2 Tbs.
  9. Butter.
  10. Cut dough in half.
  11. Cover 1 piece of dough with plastic wrap.
  12. On lightly floured surface roll out remaining dough to 14-inch by 7-1/2 inch rectangle.
  13. Brush with 1 Tbs.
  14. Melted butter; sprinkle with 1 1/2 tsp.
  15. parsley.
  16. Cut dough lengthwise to make 5 strips (1 1/2 by 14 inches long).
  17. Stack strips together.
  18. Cut into 6 pieces.
  19. Place 1 piece in each cup, sliced side up.
  20. Repeat with remaining dough.
  21. Lightly cover with plastic wrap; let rise in warm place until doubled in bulk, 10-30 minutes.
  22. Beat remaining egg; brush over rolls.
  23. Sprinkle with caraway seeds.
  24. Bake 15-20 minutes or until golden.
  25. Meanwhile, combine remaining butter and parsley with peppercorns; serve with rolls.

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