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
- 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
- 1⁄2 teaspoon caraway seed
- 1⁄2 teaspoon peppercorn blend, ground (black, white, green, pink) or 1⁄2 teaspoon cracked pepper, if you don't have the mix.
- Preheat oven to 375°F.
- Butter 12-cup muffin pan.
- In large bowl combine hot roll mix with yeast packet from mix.
- Stir in hot water, 1 egg and 2 Tbs.
- Butter until dough forms.
- On lightly floured surface knead dough until smooth and elastic, about 5 minutes.
- Cover; let rest 5 minutes.
- Meanwhile, melt 2 Tbs.
- Cut dough in half.
- Cover 1 piece of dough with plastic wrap.
- On lightly floured surface roll out remaining dough to 14-inch by 7-1/2 inch rectangle.
- Brush with 1 Tbs.
- Melted butter; sprinkle with 1 1/2 tsp.
- Cut dough lengthwise to make 5 strips (1 1/2 by 14 inches long).
- Stack strips together.
- Cut into 6 pieces.
- Place 1 piece in each cup, sliced side up.
- Repeat with remaining dough.
- Lightly cover with plastic wrap; let rise in warm place until doubled in bulk, 10-30 minutes.
- Beat remaining egg; brush over rolls.
- Sprinkle with caraway seeds.
- Bake 15-20 minutes or until golden.
- Meanwhile, combine remaining butter and parsley with peppercorns; serve with rolls.