SWISS ONION ROLLS

1 3/4 to 2 1/4 cups unsifted white flour, divided use
1 cup unsifted whole wheat flour
2 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
6 tablespoons margarine, softened
1/2 cup very warm water (120-130 degrees F)
2 eggs (at room temperature)
1 cup shredded Swiss cheese
1/4 cup minced onion
1/4 cup minced fresh parsley

Mix 1 1/2 cups of the white flour and the wheat flour. Set aside.

In large bowl thoroughly mix 1 cup flour mixture, salt and undissolved yeast. Add margarine. Gradually add warm water to dry ingredients and beat 2 minutes at medium speed of mixer. Add eggs and 1/2 cup flour mixture. Beat at high speed 2 minutes. Stir in remaining flour mixture, Swiss cheese, onion, parsley and enough additional white flour to make a soft dough.

On floured board, knead until smooth, 4 to 5 minutes. Divide dough into 18 equal pieces; shape into balls. Place in greased muffin cups. Cover; let rise in a warm draft-free place until doubled, about 45 minutes.

Bake at 375 degrees F for 15 to 17 minutes, or until done. Remove from pan and cool on racks. Serve warm or cold.

Makes 1 1/2 dozen rolls
From: Recipelink.com
Source: Recipe pamphlet: Fleischmann's Yeast Introduces 90 Minute Breads, not dated