White Lily Yeast Roll Buns

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READY IN: 2hrs 14mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 12
    pieces white lily frozen yeast crescent roll dough
  • 1
    egg white, lightly beaten
  • 2
    tablespoons dried instant minced onion
  • 13
    cup finely shredded sharp cheddar cheese
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DIRECTIONS

  • Remove 12 White Lily Frozen Dough pieces from the freezer.
  • Allow White Lily Frozen Roll Dough to thaw at room temperature.
  • To thaw the rolls quickly: place wrapped dough in the microwave for about 1 minute.
  • Heat just until dough is soft, but not warm.
  • When dough is thawed, press one roll lightly so it is flattened to about half of its original height.
  • Then place a ball of dough on the top of the flattened piece.
  • Press lightly so the top stays rounded.
  • ,but sticks to the bottom roll.
  • Spray plastic wrap with non-stick cooking spray.
  • Cover the rolls and allow to rise in a warm place for about 2 hours or until dough is double in size.
  • Preheat oven to 400 degrees.
  • Lightly brush the top of each dough piece with egg white.
  • Sprinkle instant minced onion and cheddar cheese evenly over the dough.
  • Bake on the center rack in oven for 14 to 16 minutes or until the buns are golden brown.
  • (Watch carefully, the buns brown and then get over done quickly.).
  • Remove from the baking pan and allow to cool completely on wire rack.
  • When buns are cooked, slice at indention between the two rolls.
  • Store in airtight container or serve immediately.
  • These can be made ahead and frozen, but are best when served the same day.
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