French Onion Pan Rolls
Total TimePrep: 30 min. + rising Bake: 30 min.
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1 cup grated Parmesan cheese
- 1 envelope onion soup mix
- 1/2 cup butter, melted
- 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.
- 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.
- Bake at 350° for 30-35 minutes or until golden brown. Remove from dish to wire rack. Serve warm.
Nutrition Facts1 each: 188 calories, 8g fat (4g saturated fat), 16mg cholesterol, 471mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 6g protein.
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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!
Mar 12, 2012
have made them for company twice now and everyone loves them
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.
Jul 7, 2009
What an easy way to turn ordinary rolls into a unique, flavorful treat. Goes great with any type of dinner.