Onion & Garlic Rolls

• 1/3 cup dried minced onion
• 1/3 cup water
• 1 package (1/4 ounce) active dry yeast
• 2 tablespoons warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/4 cup toasted wheat germ
• 1 tablespoon canola oil
• 1 tablespoon honey
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 3 to 3-1/4 cups all-purpose flour
• 2 tablespoons butter, melted
• 1 cup shredded part-skim mozzarella cheese
• Minced fresh parsley, optional

1. In a small bowl, mix onion and water. Let stand 10 minutes or until onion is softened. In a small bowl, dissolve yeast in warm water.
2. In a large bowl, combine milk, wheat germ, oil, honey, garlic powder, salt, onion mixture, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
3. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased
5. . Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
6. Preheat oven to 375u0b0. Bake 15-18 minutes or until lightly browned. Brush rolls with butter; sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted and rolls are golden brown. If desired, sprinkle with parsley. Serve warm.

onion, water, active dry yeast, water, milk, toasted wheat germ, canola oil, honey, garlic, salt, flour, butter, mozzarella cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/onion-garlic-rolls/ (may not work)