French Onion Pan Rolls Recipe
French Onion Pan Rolls Recipe photo by Taste of Home

French Onion Pan Rolls Recipe

Publisher Photo
A crusty topping of Parmesan cheese and onion soup mix adds lots of flavor to these golden brown rolls from Anne Prince of Elkhorn, Wisconsin. "They're great with a bowl of soup or a salad," she says. "I sometimes use frozen rolls to make preparation even easier."
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
MAKES: 20 servings

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1 cup grated Parmesan cheese
  • 1 envelope onion soup mix
  • 1/2 cup butter, melted

Directions

  1. Divide the bread dough into 20 portions; shape each into a ball. In a shallow bowl, combine cheese and soup mix. Place butter in another shallow bowl.
  2. Roll each ball in butter, then in the cheese mixture. Arrange in a greased 13-in. x 9-in. baking dish. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm. Yield: 20 rolls.
Originally published as French Onion Pan Rolls in Quick Cooking January/February 2003, p12

Reviews for French Onion Pan Rolls

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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MY REVIEW
Reviewed Jun. 15, 2012

I usually always make my rolls from scratch. Sometimes I do use Rhodes frozen bread dough. This time I used frozen bread dough as suggested. These were about the best rolls we have ever had. They were so crunchy! We loved them. Definitely good enough for company even if they were prepared dough!

MY REVIEW
Reviewed Mar. 12, 2012

have made them for company twice now and everyone loves them

MY REVIEW
Reviewed Sep. 24, 2010

We absolutly love this receipe. The only change I make is, instead of using the frozen bread dough, I use the frozen bread rolls. This saves from have to thaw out the bread first and I get equal size rolls. I put the frozen rolls in the butter and dry mixture like normal then let it go for about 3 - 4 hours until it is doubled. Baking time is a little less but it is still really good.

MY REVIEW
Reviewed Jul. 7, 2009

What an easy way to turn ordinary rolls into a unique, flavorful treat. Goes great with any type of dinner.

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