Fan Rolls with Parslied Butter

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

• Ready In: 55 mins
• Yields: 12 Rolls

Ingredients

• 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.

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.