Fan Rolls with Parslied Butter

1. 1

   Preheat oven to 375F.

2. 2

   Butter 12-cup muffin pan.

3. 3

   In large bowl combine hot roll mix with yeast packet from mix.

4. 4

   Stir in hot water, 1 egg and 2 Tbs.

5. 5

   Butter until dough forms.

6. 6

   On lightly floured surface knead dough until smooth and elastic, about 5 minutes.

7. 7

   Cover; let rest 5 minutes.

8. 8

   Meanwhile, melt 2 Tbs.

9. 9

   Butter.

10. 10

    Cut dough in half.

11. 11

    Cover 1 piece of dough with plastic wrap.

12. 12

    On lightly floured surface roll out remaining dough to 14-inch by 7-1/2 inch rectangle.

13. 13

    Brush with 1 Tbs.

14. 14

    Melted butter; sprinkle with 1 1/2 tsp.

15. 15

    parsley.

16. 16

    Cut dough lengthwise to make 5 strips (1 1/2 by 14 inches long).

17. 17

    Stack strips together.

18. 18

    Cut into 6 pieces.

19. 19

    Place 1 piece in each cup, sliced side up.

20. 20

    Repeat with remaining dough.

21. 21

    Lightly cover with plastic wrap; let rise in warm place until doubled in bulk, 10-30 minutes.

22. 22

    Beat remaining egg; brush over rolls.

23. 23

    Sprinkle with caraway seeds.

24. 24

    Bake 15-20 minutes or until golden.

25. 25

    Meanwhile, combine remaining butter and parsley with peppercorns; serve with rolls.

* Per serving · 4 servings · Values may vary.

No additional tips available.