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2 loaves frozen bread dough
2 tbsp. butter or margarine, melted
1/2 cup shredded Parmesan cheese
1/2 tsp. dill weed
1/2 tsp. salt
2 tbsp. butter or margarine, melted
1 tbsp. parsley flakes
Let bread dough thaw and rise as directed on package except - grease 2 layer pans, 8 or 9 x 1 1/2" Shape each loaf into 18 balls.
Dip 18 balls into 2 tbsp. butter, then dip tops into cheese and arrange in one pan. Arrange remaining balls in other pan. Mix dill weed, salt, and 2 tbsp. butter. Brush dill mixture on rolls in second pan; sprinkle with parsley flakes. Cover; let rise about 20 minutes. Heat oven to 375F. Bake 15 minutes or until golden.
3 dozen rolls.
2 tbsp. butter or margarine, melted
1/2 cup shredded Parmesan cheese
1/2 tsp. dill weed
1/2 tsp. salt
2 tbsp. butter or margarine, melted
1 tbsp. parsley flakes
Let bread dough thaw and rise as directed on package except - grease 2 layer pans, 8 or 9 x 1 1/2" Shape each loaf into 18 balls.
Dip 18 balls into 2 tbsp. butter, then dip tops into cheese and arrange in one pan. Arrange remaining balls in other pan. Mix dill weed, salt, and 2 tbsp. butter. Brush dill mixture on rolls in second pan; sprinkle with parsley flakes. Cover; let rise about 20 minutes. Heat oven to 375F. Bake 15 minutes or until golden.
3 dozen rolls.
