Recipe: Parmesan Cloverleaf Rolls with Herbed Butter (using hot roll mix)

PARMESAN CLOVERLEAF ROLLS WITH HERBED BUTTER

"Homemade rolls and garlic-herb butter in a hurry, with the help of a convenient hot-roll mix."

1 (16 oz) package hot-roll mix (such as Pillsbury's)
1/3 cup grated Parmesan cheese
1/2 tsp and 1/8 tsp garlic powder, divided use
1 cup hot water (120-130 degrees F
1 egg
8 tablespoons butter or margarine, softened, divided use
1 egg yolk
2 tablespoons chopped fresh parsley, divided use

Butter a 12-cup muffin pan.

In bowl combine hot-roll mix, yeast packet (included with mix), Parmesan and 1/2 teaspoon garlic powder. Add hot water, egg and 2 tbsp butter; stir until dough pulls away from side of bowl. On lightly floured surface knead dough until smooth, about 5 minutes. Cover with plastic wrap; let rest 5 minutes.

Cut dough into 12 equal pieces. Roll each piece in a ball. Place 3 balls into each muffin cup. Cover; let rise in warm place until doubled in size, 20-30 minutes.

Preheat oven to 375 degrees F.

Uncover rolls. Combine egg yolk with 1 tsp water; brush over rolls. Sprinkle with 1 tbsp parsley.

Bake 15-20 minutes or until tops are golden.

Meanwhile, to make the Herbed Butter, combine remaining 6 tablespoons butter, remaining 1 tablespoon parsley and remaining 1/8 teaspoon garlic powder.

Serve rolls with Herbed Butter mixture.

Makes 12 rolls
Source: Woman's World magazine, March 6, 2001