Peppery Onion Rolls
- 2 tablespoons Land O Lakes Butter
- 1 large (1 cup) onion, thinly sliced
- 1/2 teaspoon coarse black pepper blend with red pepper or garlic*
- 1/4 teaspoon garlic salt
- 12 frozen Texas rolls, thawed according to package directions
- 2 tablespoons Land O Lakes Butter, melted
- Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onion, garlic salt and black pepper blend.
- Cook over medium heat, stirring occasionally, until onion is softened and beginning to brown (6 to 7 minutes).
- Set aside.
- Place rolls 2 inches apart onto greased baking sheets.
- Cut 1-inch deep X on top of each roll with kitchen shears or knife.
- Spoon 2 teaspoons onion mixture into each cut in rolls; press mixture down into dough with spoon.
- Cover; let rise in warm place until double in size (about 20 to 30 minutes).
- Heat oven to 350F.
- Bake for 20 to 25 minutes or until golden brown.
- Brush tops of rolls with melted butter.
- Serve warm or cool.
- *Substitute 1/2 teaspoon black pepper.
butter, onion, coarse black pepper, garlic salt, texas rolls, butter
Taken from www.landolakes.com/recipe/1110/peppery-onion-rolls (may not work)