Fan Rolls with Parslied Butter

• 1 (16 ounce) package hot roll mix
• 1 cup hot water (120F-130F)
• 2 eggs, divided
• 10 tablespoons butter, at room temperature,divided
• 2 tablespoons chopped fresh parsley, divided
• 12 teaspoon caraway seed
• 12 teaspoon peppercorn blend, ground (black, white, green, pink) or 12 teaspoon cracked pepper, if you don't have the mix.

1. Preheat oven to 375F.
2. Butter 12-cup muffin pan.
3. In large bowl combine hot roll mix with yeast packet from mix.
4. Stir in hot water, 1 egg and 2 Tbs.
5. Butter until dough forms.
6. On lightly floured surface knead dough until smooth and elastic, about 5 minutes.
7. Cover; let rest 5 minutes.
8. Meanwhile, melt 2 Tbs.
9. Butter.
10. Cut dough in half.
11. Cover 1 piece of dough with plastic wrap.
12. On lightly floured surface roll out remaining dough to 14-inch by 7-1/2 inch rectangle.
13. Brush with 1 Tbs.
14. Melted butter; sprinkle with 1 1/2 tsp.
15. parsley.
16. Cut dough lengthwise to make 5 strips (1 1/2 by 14 inches long).
17. Stack strips together.
18. Cut into 6 pieces.
19. Place 1 piece in each cup, sliced side up.
20. Repeat with remaining dough.
21. Lightly cover with plastic wrap; let rise in warm place until doubled in bulk, 10-30 minutes.
22. Beat remaining egg; brush over rolls.
23. Sprinkle with caraway seeds.
24. Bake 15-20 minutes or until golden.
25. Meanwhile, combine remaining butter and parsley with peppercorns; serve with rolls.

hot water, eggs, butter, fresh parsley, caraway seed, peppercorn blend

Taken from www.food.com/recipe/fan-rolls-with-parslied-butter-87178 (may not work)